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Sweet Potato & Lentil Curry

Ingredients:

◦ 1 cup red lentils, rinsed
◦ 1 large sweet potato
◦ 1 large russet potato
◦ 1 large carrot
◦ 1 medium onion
◦ 4-5 garlic cloves
◦ 1 thumb piece size ginger, ~1 tbsp grated
◦ 2 tbsp curry powder
◦ 1 tbsp plus 1/2 tbsp oil
◦ 4 cups water or vegetable broth
◦ 1 cup coconut milk (can)
◦ A small bunch of fresh cilantro/coriander, chopped
◦ Juice of 1 large lemon
◦ Salt, pepper and chili pepper to taste
◦ Optional: Fresh turmeric, 1 tsp grated

Method:


1. Peel sweet potato, potato, carrot and onion, and cut them into similar sized small pieces.
2. Mince garlic, and grate ginger and turmeric (if using).
3. Heat up 1 tbsp of oil in a large sauté pan or Dutch oven, and sauté onion, carrot and potatoes for about 5 minutes.
4. Push vegetables to the edges of your pan to create some space in the centre. Add 1/2 tbsp oil to the middle, and fry garlic, ginger and curry powder for 1 minute until fragrant, before mixing it with the rest of the vegetables.
5. Add lentils, water or broth, and bring everything to a boil. Simmer over low heat for 20 minutes, stirring occasionally.
6. Turn off the heat, stir in coconut milk, and let curry sit for 5 minutes. Then add chopped cilantro and fresh lemon juice and turmeric, and season to taste with salt, black pepper and a bit of chilli.