Sweet Potato Lentil Coconut Curry
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1 cup red lentils, rinsed
1 large sweet potato
1 large or 2 medium white potatoes
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 avocado oil
4 cups water or vegetable broth
1 cup coconut milk (can)
A small bunch of fresh cilantro, chopped
Juice of 1 large lemon
Salt, pepper and chili pepper to taste
Fresh turmeric, 1 tsp grated
Peel sweet potato, potato, carrot and onion, and cut them into similar in size small pieces. Mince garlic, and grate ginger and turmeric if using.
Heat up 1 tbsp of avocado oil in a large sauté 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 1/2 tbsp oil to the middle, and fry garlic, ginger and curry powder for 1-2 minutes until fragrant, before mixing it with the rest.
Add rinsed lentils, water or broth and bring everything to a boil. Simmer over low heat for 20 minutes (covered), stirring occasionally.
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 chili.