An easy, filling and flavorful vegan one pot meal!
This might not be the prettiest meal that I’ve ever made, but it is one of the tastiest! Do you all cook with curry powder much? I didn’t start using it until a few years ago and now I can’t get enough of it. I think I’d pretty much eat anything if it had curry in it 🙂
And, it happens to go really well with quinoa, lentils and sweet potato, which happen to be a few of my favorite foods!
This meal is kinda in-between a stew and a quinoa bowl. It’s all cooked together with some creamy delicious coconut milk and veggie broth, but all the liquid is absorbed so it’s not quite a soup. It’s also a really comforting meal, but I’m hoping the one-potness of it makes it acceptable for summer too 🙂
These days, my favorite meals are ones I can just throw into a pot, stir a few times and then viola, dinner is ready! They’re easy, don’t require much work or attention and they’re pretty tasty too!
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One Pot Coconut Curry Quinoa Lentil & Sweet Potatoes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Description
An easy and filling vegan one pot meal!
Ingredients
- 4 cups small diced sweet potato
- 1 cup quinoa, rinsed
- 1 cup brown lentils
- 1/2 yellow onion, diced
- 1 (15 ounce) can coconut milk
- 3 1/2 cups vegetable broth
- 2 teaspoons curry powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground ginger
- 1 teaspoon ground corriander
- 1 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- Optional garnish: chopped cashews, fresh cilantro
Instructions
- Add all ingredients to a large pot and stir until combined. Bring mixture to a boil, reduce to a simmer and simmer COVERED until liquid has absorbed and quinoa, lentils and sweet potato are cooked through, 50-60 minutes.
- You will want to uncover the pot and give it a good stir every so often to make sure nothing is sticking to the bottom and that there is enough liquid. If for some reason you run out of liquid, you can add in a little bit more broth, or water.
- Garnish with chopped cashews and fresh cilantro, if desired.
Notes
Makes 4 healthy sized portions, but could probably also feed 6 people with smaller portions. Nutritional information is for 4 servings.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dinner, One Pot, Vegan, Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 367
- Sugar: 7
- Sodium: 1622
- Fat: 5 g
- Saturated Fat: 2 g
- Trans Fat: 0
- Carbohydrates: 66 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 g
This is one of the most delicious things I have ever put in my mouth and so simple… It reminds me of a kitchadi but quinoa is healthier than rice so this just really soothes my soul and hits the spot… Plus so so simple and easy thank you so much!!!!
That’s so nice to hear, Ciara!! I’m glad you enjoyed it! It’s one of my favorite recipes too 🙂
Just to confirm, the quinoa goes in this dry, yes?
Thank you!
Yes!
I used garbanzo beans instead of lentils and used my insta pot. It turned out great!
I’d really love a whole cookbook of vegan gluten free Instapot recipes, jack pot of insta pot.
Thx for this great recipe!
I’m so glad you enjoyed it! I got an instant pot a while ago but haven’t used it a ton yet, I do want to try to come up with more instant pot recipe though!
How long did you cook it for in the IP? I can do it on stove top, but if I can do it without babysitting it, all the better!
Hi Robin, I’ve never tried it in the instant pot so I can’t say for sure how long it would take. I would say probably a few minutes more than you might cook a chili for.
Wow !! This taste amazing !!! Thank you so much for the easy recipe It will definitely be made frequently over the colder months.
I bet this is nice cold as well will try tomorrow for my packed lunch ????
Yah! So glad to hear you liked it! 🙂
Is there alt method to make this? I do not have an instant pit.
This recipe isn’t made in an instant pot, just in a pot on the stove 🙂
do you konw what this woudl be in an instant pot?
I’m sorry, I haven’t made it in an instant pot before so I don’t know for sure.
Hi!! This recipe is amazing and tasty ! Thank you so much for sharing! as a full time working mum, its so easy to cook and I have enough for a few nights, its a big hit with my 17 month old son ! he loves it! Thank you 🙂
That’s so great to hear, Louise! My son loved it too! 🙂
Do I simmer covered or uncovered? What can I sub for veggies broth? Water?
Summer covered but check it a few times to make sure it’s not sticking to the bottom. Yes, water will work great!
Can you please update the recipe to say it should be covered while simmering? I just ran through all the liquid simmering uncovered in half the time and now have to improvise to increase the time on heat without mangling it. Looks like I’m not the only one this has confused.
Thanks for the recipe and excited to try it regardless.
Hi Matt, I apologize for that! I have just gone in and revised the recipe instructions. Thank you for pointing that out. I hope the recipe turns out for you and that you enjoy it!
I stumbled across your page because I was looking for something to cook for my boyfriend and me.
I found this recipe and wanted to give it a try. It was so good, healthy and nutritious. I’d recommend this to all of my friends. Thanks for sharing such an awesome meal
I’m so glad to hear you both liked it!! It’s one of my favorite one pot meals 🙂
It’s not much to look at, but I really liked it. I think it makes more than 4 large servings though!
Haha, yeah, it’s kinda a brown mush but I’m glad you enjoyed it! 🙂
Absolutely love this dish! Hardly ever comment on things but I’ve made this so many times I just had to say how much I’ve loved it. I’ve added frozen peppers and onions into the mix for some extra color and veggies and it’s delicious! So quick and easy. I’ve also made this in the crockpot on high for about 3 hrs and turned out well that way too.
Yah! I’m so glad you liked it and that you have made it a few times! I’ve wondered if it would work well in the crockpot, so I appreciate that info! Thanks so much for the review! 🙂
I want to sincerely thank you for this recipe. I spent 28 years of my life avoiding curry powder because I was uncertain I’d like the taste. This was the first recipe I tried when my boyfriend asked if we could please bring some curry into our weekly meal plans, and it converted me! I enjoyed it do much I’ve stretched my culinary wings, experimenting with other curry- and Indian-based dishes. Thank you for opening my eyes!
Aww, thank you so much for the kind words!! I’m so glad you enjoyed the recipe and that you experimented with curry! It’s one of my favorite spices to use! 🙂
Hi
Can you tell me please if this recipe can be frozen?
Thanks.
Karen
Hi Karen, I haven’t frozen it myself but I think it would freeze great!
Can this be done in the crockpot?
Hi Carlene, Yes, I think it can easily be done in a crockpot, but I have never tested it that way so I don’t have any info on cook time or temps. I’m hoping to try it out soon though and will update the recipe with directions once I do 🙂
Excellent! I made this today and my husband and I really enjoyed it. Tasty and healthy.
Yah! That’s great to hear, Andrea! So glad you both liked it 🙂
This was absolutely delicious! Thank you for sharing it. Wondering how it freezes?
Excited to try new recipes from your site. 🙂
Thanks!
Thanks, Carrie! I’m so glad you enjoyed it! It’s one of my favorites 🙂 I haven’t frozen it myself, but I don’t see why it wouldn’t freeze well!
Made this for a friend’s pot luck dinner after their wedding. It was delicious and the pot was completely gone! My first experience with you. I’m moving back to a healthier way of eating. Do you have any ideas for substitutions on the tomato based and pepper products (enchilada sauce, etc.) as I don’t eat nightshades.
Thanks so much for all your creativity.
That is so great to hear, Jean! I’m so glad that everyone liked it! It’s not quite the same but I like to do a lot of pestos or cashew based cheese sauces instead of red sauce. They’re easy to make and I like them even more than red sauce! I also have a pumpkin enchilada sauce that you might like! (you can search for it at the top of the page) 🙂
love your recipe, but look @ the sodium content is it 1,622 per serving? I used no salt veg,broth, almond milk, 1/4 tsp.of salt,and even my kids like it, thank you so much, keep the coming.
Hi Marcy, I use another site to calculate the nutritional information so it’s hard to say what kind of broth they pulled. I’m so glad you and your kids liked it! My one year old loves it 🙂
Why do some of the tastiest meals have to be the ugliest?? haha Regardless this curry sounds SO good!!
Hi Izzy. I made this dish last night for my lunch today. It is delicious! Never thought lentils and coconut milk would make such a great combination. Mine does not look fluffy and light like yours. It looks dark and mushy but I don’t mind. The taste is there. I do not like sweet potatoe so I did not add it. Love one pot recipies. Keep them coming!
I’m so glad you liked it, Rosy! Coconut milk is one of my favorite ingredients to cook with and makes everything taste rich and delicious! I love one pot recipes too! 🙂
This recipe is easy and delicious! I made it exactly following the recipe (I chose to use full fat coconut milk for a richer flavor) and it is perfect. You’re right, it isn’t the prettiest meal I’ve ever seen, LOL, but it is so tasty and healthy, and it is so nourishing and nutritious that I feel great about eating it.
Yah! That is so nice to hear, Katie! I like using the full fat coconut milk too 🙂 So glad you liked it!