#TASTYBITS: Lentil, Sweet Potato & Coconut Curry

A New Year brings new goals. One of those goals here at G&G is to cut back on meat. With that in mind I’ve begun to collect recipes that are meatless but still contain the necessary amounts of protein and nutrients to keep me feeling good!  I came across this delicious Vegan Lentil, Sweet Potato & Coconut Curry while checking out one of my favorite healthy recipe sites Detoxinista, and have listed the super easy instructions

The main ingredients for the Lentil, Sweet Potato & Coconut Curry are very simple and the process is even easier. This is what I like to call a “one pot” dish as everything is prepared in one pot!

As lentils are being used it’s important to remember to also, always check your beans for rocks and other things that may have wiggled into the bag during the sorting process. The spices used for the Lentil, Sweet Potato & Coconut Curry were already in my pantry. Always a win!

If you prefer a little heat to your curry I suggest a red curry powder, I used a tumeric based powder. Additionally, It’s highly recommended that your coconut mil be stirred. I’ve used coconut mil in numerous recipes but learned very quickly that because of the thickness it’s best to pour it into a bowl and mix it with a spoon by hand for the perfect thickening agent.

I’ve found that when you mix all the necessary spices a recipe calls for together and let them love on each other for a moment, that the flavors are more profound. So, I mixed my tumeric, curry and garlic power before incorporation.

As mentioned, this is a one pot dish where all the ingredients are added and let simmer.

INGREDIENTS

1 1/2 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
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

DIRECTIONS

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 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, and serve warm. (I served my  Lentil, Sweet Potato & Coconut Curry with Jasmine Rice)

 Lentil, Sweet Potato & Coconut Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.

Cover photo via Detoxinista