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 or flakes
Finish everything with chopped cilantro and fresh lemon juice
Tips
This dish is easy to prepare and ready in 30 minutes, perfect for meal prep
Enjoy on its own, with naan, or rice
For added greens, add baby spinach at the end or chopped kale during the last 5 minutes of cooking
When using split lentils, scale back on the amount of water used
Lentils will thicken if made for meal prep; add a little more liquid when reheating
