Go Back
+ servings
Print

Coconut Curry Roasted Sweet Potato Lentil Bowl

Lentils with mushrooms, kale, sweet potato, and coconut curry sauce and serve them over a bed of jasmine rice. The lentils take the place of another protein such as chicken, creating a western spin on this curry dish that is full of flavor and just the right mix of sweet and spice.
Course Main Course
Cuisine Asian
Keyword avocado, coconut, coconut milk, curry, curry paste, lentils, sweet potato, vegan, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Ingredients

For the coconut curry sauce:

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion
  • 3 cloves garlic, chopped
  • ½ teaspoon madras curry powder
  • 2 tablespoons yellow curry paste
  • 1 (13.5-ounce) can coconut milk

For the sweet potatoes:

  • 1 large sweet potato, peeled and cut into 1/2” cubes
  • 2 tablespoons extra-virgin olive oil

For serving:

  • ½ cup black lentils (also called beluga lentils*)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter, optional
  • 8 ounces cremini, baby Bella mushrooms, quartered
  • Kosher salt, to taste
  • 4 cups chopped green curly kale, stems removed
  • 2 cups cooked jasmine rice
  • 2 medium avocados, pitted and sliced
  • 1 tablespoon chopped cilantro
  • 2 tablespoons crushed peanuts
  • 1 Fresno chili, thinly sliced

Instructions

For the coconut curry sauce:

  • Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the onion and garlic and sauté, stirring occasionally, until the onion is tender and opaque, about 6 minutes.
  • Add the curry powder and curry paste and stir until the curry is fragrant, about 30 seconds. Add the coconut milk and whisk to combine. Simmer the sauce until thickened, about 10 minutes.

For the sweet potatoes:

  • Heat oven to 400ºF (200ºC). Toss the sweet potatoes in olive oil and arrange in an even single layer on an aluminum foil-lined baking sheet. Roast until tender and golden brown, about 20 minutes.

For serving:

  • Rinse the lentils then in a medium saucepan combine the lentils and 1½ cups of water and bring to a simmer until tender, about 15 to 20 minutes. Drain the lentils and set aside.
  • Heat a large flat-sided sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt, then add the mushrooms and sauté until golden brown, about 5 minutes.
  • Season with salt, then add the kale and continue to sauté until wilted, about 4 minutes. Add the roasted sweet potato, the lentils and the coconut curry sauce and stir to combine.
  • Divide the rice among 4 bowls then ladle the coconut curry lentil mixture over the top. Top with avocado, cilantro, peanuts and chilies and serve immediately.