Easy Lentil, Sweet Potato & Coconut Curry

Serves: 4
An easy and filing vegetarian curry dish, featuring lentils and sweet potato.
  • 1½ tablespoons coconut oil
  • 1 cup diced onion
  • 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
  • ½ teaspoon ground turmeric
  • 1 tablespoon mild curry powder
  • 1 teaspoon ginger powder
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 3½ cups vegetable broth or water
  • ½ cup coconut milk
  1. Heat the oil in a large pot over medium heat. Saute the onion until it’s turning a little golden. Add the lentils, potato, carrot, and spices/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 ½ cup of coconut milk. Serve.
  3. Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.