Rinse all veggies. Cut ends of sweet potatoes, carrot, + onion. Peel potato and carrot, then thinly slice and quarter them. Dice up onion. Mince garlic and ginger. Heat 1 TB avo oil in large sauté pan over med-high heat. Add potatoes, carrot, + onion cooking until onion is translucent (~5min). Move all veggies to outer edge of pan, creating a space in the middle. Add 1/2 TB avo oil, then garlic, ginger, + curry powder. Cook until fragrant, then mix with other veggies in pan. Add lentils + broth. Bring to a boil, then turn heat to low, and simmer ~20min. Stir occasionally. After the 20min is done, turn off the heat and add coconut milk. Let curry sit for 5-10min, then add cilantro, lemon juice, + tumeric. Season with S&P to taste. Pour curry into a bowl, topping with fresh cilantro + sprinkle of chili powder. Enjoy with delicious garlic naan or other side of your choice!
Ingredients:
1 cup red lentils, rinsed
2-3 medium sweet potatoes - thinly sliced & quartered
1 large organic carrot - thinly sliced & quartered
1 yellow onion - diced
4-5 garlic cloves - minced
1-2” piece fresh ginger - minced
2 TB curry powder
1.5 TB avocado oil
4 cups broth (any kind will do, I used vegetable!)
1 can organic coconut milk
1/2-1 cup fresh cilantro - finely chopped
1 lemon - juiced
2 TSP tumeric powder
S&P to taste
Sprinkle of chili powder
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