Sweet Potato Lentil Curry

Course: Main Course

Keyword: ayurveda, curry, dairy free, dinner, gluten free, indian, lentil, lunch, meal prep, plant based, sugar free, sweet potato, vegan, vegetarian, veggie, warming

Ingredients

2-3 large carrots (sliced into coins)
1/2 white onion (diced)
1 sweet potato (diced)
2 cups green beans (I use 1 bag frozen)
2-3 garlic cloves (minced)
1 tomato (diced)
3/4 cup red lentils
1 can coconut milk
2 cups broth of choice
1/2 tbsp coconut oil (or any oil)
2 tbsp red curry paste
1 tbsp curry powder
1 tsp turmeric (or fresh turmeric—minced)
1/2 tsp mustard powder
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp ginger powder (or fresh ginger— minced)
1/2 tsp cayenne (omit for mild)
1/2 tsp red pepper flakes (omit for mild)
salt and pepper to taste

Instructions

Add coconut oil to a pot on medium heat. Add diced veggies and minced garlic and sauté until they start to soften— about 5 minutes.
Add in spices and curry paste and sauté a few more minutes.
Add in coconut milk, broth, and lentils and bring to a boil.
Cover and let simmer 30-45 minutes, stirring every so often.
Serve over rice, cauliflower rice, mixed greens, or on its own. Optional to top with raisins and cilantro.