Vegetarian Red Lentil Curry and Sweet Potato Noodle Bowls
Vegetarian Red Lentil Curry is served on sweet potato noodles with coconut avocado sauce for a vegan meal that is healthy, quick and easy! Ready in only 20 minutes!
Servings 2 Servings
Calories 433kcal
Ingredients
- 2 Cups Water
- 1 Tbsp Thai Red Curry Paste, divided
- 1/2 Cup Red lentils
- Salt
- 1 Large sweet potato (about 300g)
- 2 tsp Coconut oil
For the sauce:
- 1/4 Cup Avocado, mashed
- 1/2 Cup Light coconut milk, divided
- Cilantro, for garnish
Instructions
- Bring 2 Cups of water and ½ Tbsp Thai Red Curry Paste to a boil in a medium pot. Once boiling, stir in the lentils, turn the heat down to low and place a lid on the pot, leaving it open just a crack. Boil until the lentils are soft and fork tender, 7-8 minutes
- Drain the lentils in a fine mesh sieve and place back into the pot. Add in the remaining ½ Tbsp of red curry paste and a pinch of salt. Gently stir until the curry paste breaks down and is well incorporated. Cover and set aside to keep warm.
- While the lentils cook Spiralize your sweet potato using the 3mm blade of your spiralizer. Heat the coconut oil in a large pan over medium heat and cook the sweet potato noodles until they begin to soften, about 7-10 minutes. Sprinkle with salt and pepper.
- While everything cooks, place the mashed avocado, 3 Tbsp of coconut milk and a pinch of salt into a small food processor and blend until smooth and creamy.
- Divide the reaming coconut milk between two bowls, and then divide the sweet potato noodles on top of the coconut milk. Top with the lentils, avocado sauce and garnish with chopped cilantro.
Nutrition
Calories: 433kcal | Carbohydrates: 15.1g | Protein: 14.7g | Fat: 15.1g | Saturated Fat: 8.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.1g | Sodium: 516mg | Potassium: 1011mg | Fiber: 13.5g | Sugar: 6.4g | Vitamin A: 40IU | Vitamin C: 3.3mg | Calcium: 400mg | Iron: 1.4mg