Creamy Curried Sweet Potato Lentils
Ingredients
- 1 cup red lentils, rinsed
- 2 sweet potatoes
- 1 carrot
- 1 medium sweet onion
- 4-5 garlic cloves
- 1 thumb piece size ginger, ~1 tbsp grated
- 2 tbsp yellow curry powder
- 2 tsp turmeric
- 2 x 1/2 tbsp avocado or coconut oil
- 4 cups water or vegetable broth
- 1 can coconut milk
- A small bunch of fresh cilantro, chopped
- Juice of 1-2 lemon
- Salt, pepper and chili pepper to taste
Preparation
Peel sweet potato, carrot and onion, and cut them into small, even sized pieces. Mince garlic, and grate ginger.
Heat up 1/2 tbsp of oil in a large 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 the second 1/2 tbsp of oil to the middle, and fry garlic, ginger, curry powder and turmeric for 1-2 minutes 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.
Season to taste with salt, black pepper and a bit of chili powder/flakes.
Finish everything with chopped cilantro and fresh lemon juice.
