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Lentil Coconut Curry Stew

Name: Lentil Coconut Curry Stew
Ingredients: 1/2 cup olive oil; 1/2 large yellow onion (or one small onion), finely chopped; 5 garlic cloves, minced; 2 tablespoons curry powder; Pinch of salt and pepper; 1 large Japanese sweet potato, peeled and diced; 4 medium carrots, peeled and diced; 1 cup red lentils; 14 oz can of coconut milk; 4 cups vegetable stock

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Ingredients

1/2 cup olive oil
1/2 large yellow onion (or one small onion), finely chopped
5 garlic cloves, minced
2 tablespoons curry powder
Pinch of salt and pepper
1 large Japanese sweet potato, peeled and diced
4 medium carrots, peeled and diced
1 cup red lentils
14 oz can of coconut milk
4 cups vegetable stock

Preparation

Heat olive oil in a Dutch oven over medium heat
Add onion, garlic, curry powder, salt and pepper
Mix to combine and cook for about 5 minutes, stirring occasionally
Add in Japanese sweet potato, carrots and lentils
Mix to combine and cook for about 3 minutes
Add coconut milk and vegetable stock
Mix to combine, bring to a simmer and cook for about 30 minutes or until veggies are to desired tenderness
Store leftovers in refrigerator for up to 5 days or freeze. You can also purée for a smoother soup

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