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
The dish is ready in 30 minutes and is 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 the cooking process.
When using split lentils, reduce the amount of water used.
Lentils will thicken a lot if made for meal prep; add a little more liquid when reheating.
