It feels a bit incongruous to be posting this hearty, warming recipe for red lentil, sweet potato, and coconut curry just as everyone gets excited about spring temperatures, but it’s so good that I can’t help myself. I shared this curry on Food52 a few weeks ago, as part of my vegan lunch series. It’s a favorite: rich, flavorful, easy to prepare, and incredibly filling. You can serve it on top of a bed of quinoa or rice, or all on its own.
Like many curries, the recipe is adaptable. Yellow split peas can work in place of red lentils. If you’d like to add celery or omit the carrot, or swap butternut squash for sweet potato, that’s fine. It’s the spices and the hearty texture of legumes + root vegetables that make the dish.