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!
PrintOne 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
Elizabeth says
Mama mia!!! I love this recipe! Great taste. I used a yam since I didn’t have a sweet potato. This will make a fantastic potluck contribution.
She Likes Food says
I’m so glad to hear it, Elizabeth!!
Matt says
Thank you! Brought it to supplement Christmas dinner and everyone (vegans and non vegans) loved it. I’ll be making it again. I had some extra black beans in the fridge at the time and tossed those in too.
She Likes Food says
I’m so glad you enjoyed it! It’s one of my favorites 🙂
Patty says
My vegetarian daughter just had her second baby. I am making a couple dinners for her and asked if she had any requests. She said “what about that curry, sweet potato, lentil dish you made, — we loved that!”
So my hat is off to you! Thank you for sharing this delicious recipe with ingredients I wouldn’t have guessed went together so well. We all love it!
She Likes Food says
That’s so nice to hear!! Congratulations to your daughter!
Sana says
Thank you very much. It was good, actually I have a question can I but it in fridge??
She Likes Food says
Yes, you can store in the refrigerator for up to 4-5 days
Bonnie says
This is a go to for me! I love it so much. It’s heaps good to do while camping and feeds a crowd. Thanks!
Seline says
This was an easy, super healthy dish. I will make it again and again!! Thank you.
She Likes Food says
So glad you enjoyed it!!
Rachel Le Page says
I’ve just made your recipe in the crock pot pressure cooker on low for 15 minutes and it’s perfect! I doubled the recipe and made 9 meals. 7 of which are in the freezer. Had a little taste and I absolutely love it – thank you!
She Likes Food says
Awesome! And so good to know!
Kathleen B says
I made this a few days ago, and everyone in my family loved it. Thanks for the unique and delicious recipe!
She Likes Food says
So glad everyone enjoyed it!!
Melanie de Souza says
Can this be done in an instapot?
She Likes Food says
I’m sure it could but I have never made it in the instant pot so I can’t say for sure what the cook time would be.
Susan says
We are not fans of curry but are of the rest of the ingredients. What would you use as a substitute?
She Likes Food says
Hmmm, you could just try leaving it out and adding a bit more of the other spices and see how that tastes! Or you might be surprised how delicious the curry powder is with the coconut milk in this recipe 😉
Steve says
Great dish. Thanks. I figured out the hard way that for the simmer portion, I think the pot was meant to be covered? My wife said that that should have been obvious to me, but it wasn’t. Oh well. Ended up cooking covered, with a little more broth, for another 30 min to get the lentils and quinoa softer.
She Likes Food says
Oh yes, covered, sorry about that! Glad it turned out anyway though and that you enjoyed it!
Rick says
Followed the recipe and it came out perfect. Served it with some garlic naan and an ice cold beer. Very happy! Excellent recipe!
She Likes Food says
That sounds like the perfect way to serve it! So Glad you enjoyed it 🙂
Janis says
Has anyone made this and frozen it? I’m looking for delicious vegan gluten-free make-ahead recipes to take to an ailing friend and this sounds perfect.
She Likes Food says
Yes! It works great! I usually just thaw for a few hours before adding it to the pot to heat up 🙂
lina says
Just made this, used butternut squash instead of sweet potato (should be put in when ~20 minutes are left, it cooks pretty quick) and it is DELICIOUS. I served over steamed kale for an extra green element in addition to the cilantro.
She Likes Food says
Awesome!! I’m so glad you enjoyed it! 🙂
Angela says
Hi! I am making food to bring to a large gathering a ways away. If I made this the night before and reheated it once I got there, would that throw off the texture? If not, what is the best way to reheat it? Thank you!
She Likes Food says
I don’t think so! I would just re-heat in a pot on the stove until it’s hot
Sara K says
Just made this — exactly according to the recipe — and we LOVED it! So delicious! Thanks for the recipe!
She Likes Food says
Yah! So glad you enjoyed it! 🙂
Felicia says
Anyone sub cashew milk for coconut? Not crazy about coconut taste or texture.
She Likes Food says
I just like the coconut milk because of the flavor it it gives to the curry, so you could definitely sub cashew milk if you prefer that instead 🙂
Thera says
This is the B O M B!!! I loved it. I was skeptical because even though I liked all of the ingredients, I wasn’t sure I liked them all together. I am now a BELIEVER! It makes a lot so it will be my lunch for a few days. I’m going to try and freeze it and see how it does. If it does well then I will have food for weeks too come ???? Thanks for sharing this.
She Likes Food says
Yah!! I’m so glad you enjoyed it! It’s one of my favorites 🙂