1 1/2 tablespoons coconut oil
1 cup diced onion
1 clove of garlic
1 cup dried red lentils (<–I used green lentils, which also worked!)
1 medium sweet potato, cut into 1-inch cubes
1 large carrot, sliced lengthwise and chopped
1/2 teaspoon ground turmeric
1 tablespoon mild curry powder
1 teaspoon ginger powder
1/2 teaspoon sea salt
Freshly ground black pepper
3 1/2 cups vegetable broth or water
1/2 cup coconut milk
1. Heat the oil in a large pot over medium heat. Saute the onion and garlic until it’s turning a little golden. This will take about 3 minutes over a medium low flame. Add the lentils, potato, carrot, and seasonings, and stir to combine everything.
2. Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the 1/2 cup of coconut milk. Season with salt and pepper, to taste. Cook for 5 minutes or until sauce thickens and serve warm. (We served ours over cooked quinoa.)
3. adding spinach is another way you can prepare this dish. Just cook it down with the onion and garlic and you have another tasty meal choice using the same ingredients.
Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.