Lentil, sweet potato and coconut curry

Author: Detoxinista.com

Serves: 4

 

An easy and filing vegetarian curry dish, featuring lentils and sweet potato.

INGREDIENTS

• 1½ tablespoons coconut oil
• 1 cup diced onion
• 1 cup dried red lentils (<--i also="" green="" lentils="" li="" used="" which="" worked="">
• 1 medium sweet potato, cut into 1-inch cubes
• 1 large carrot, sliced lengthwise and chopped
• ½ teaspoon ground turmeric
• 1 tablespoon mild curry powder
• 1 teaspoon ginger powder
• ½ teaspoon sea salt
• Freshly ground black pepper
• 3½ cups vegetable broth or water
• ½ cup coconut milk

INSTRUCTIONS

1. Heat the oil in a large pot over medium heat. Saute the onion until it's turning a little golden. Add the lentils, potato, carrot, and spices/seasonings, and stir to combine everything.
2. Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the ½ cup of coconut milk. Serve.
3. Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.