Lentil, Sweet Potato & Coconut Curry (Vegan)

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

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.