Lentil, Sweet Potato & Coconut Curry (Vegan)

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

This was one of the most delicious vegan recipes I've made so far. And it's too easy! It doesn't take long to put this together. I prefer the dried lentils over the canned ones, but I suppose you could use canned if you wanted to. Just skip the part where you boil the lentils for 20 minutes.

Lentil, Sweet Potato & Coconut Curry

Adapted from Detoxinista

Makes 4 servings

Ingredients

1 1/2 tablespoons coconut oil
1 cup diced onion
1 cup dried lentils (I used black)
1/2 teaspoon ground turmeric
1 tablespoon mild curry powder
1 teaspoon ginger powder
½ teaspoon pink salt
½ teaspoon black pepper
3 1/2 cups vegetable broth
1 medium sweet potato, cubed
1 large carrot, diced
1-2 cups chopped kale
1/2 cup coconut milk
2 cups cooked millet (quinoa or rice)

Directions

Sauté the onion in coconut oil over medium heat until it turns golden.
Stir in the lentils and spices, followed by the broth. Simmer for about 20 minutes or until the lentils are almost done.
Next, add the potato and carrot and simmer again until the lentils and vegetables are tender. Another 5-10 minutes.
Stir in the kale. It will only take a minute or two to wilt.
Stir in the coconut milk and allow the whole thing to heat through.
Serve over your favourite grain. Any left-overs are great for lunch the next day, just store the curry and the grains separately.