Sweet Potato Lentil Coconut Curry
Ingredients
- 1 cup red lentils, rinsed
- 1 large sweet potato
- 1 large russet potato
- 1 large carrot
- 1 medium onion
- 4-5 garlic cloves
- 1 thumb piece size ginger, ~1 tbsp grated
- 2 tbsp curry powder
- 1 tbsp plus 1/2 tbsp avocado oil
- 4 cups water or vegetable broth
- 1 cup coconut milk (can)
- A small bunch of fresh cilantro, chopped
- Juice of 1 large lemon
- Salt, pepper and chili pepper to taste
Optional
- Fresh turmeric, 1 tsp grated
Preparation
Peel sweet potato, potato, carrot and onion, and cut them into similar in size, small pieces.
Mince garlic, and grate ginger and turmeric if using.
Heat up 1 tablespoon of avocado oil in a large sauté pan or Dutch oven, and sauté onion, carrot and potatoes for about 5 minutes.
Push vegetables to the edges of your pan to create some space in the center.
Add 1/2 tablespoon oil to the middle, and fry garlic, ginger and curry powder for 1 minute until fragrant, before mixing it with the rest.
Add lentils, water or broth, and bring everything to a boil.
Simmer over low heat for 20 minutes, stirring occasionally.
Turn off the heat, stir in coconut milk, and let curry sit for 5 minutes.
Then add chopped cilantro and fresh lemon juice and turmeric if using, and season to taste with salt, black pepper and a bit of chili.
