Lentil, Sweet Potato & Coconut Curry (Vegan)

December 30, 2024

No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs if you feel the dough is too soft or dry. The dough should hold its shape once rolled. Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes. Melt the chocolate in a double boiler or bowl over a simmering pot of wa...

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.