Easy Sweet Potato and Lentil Curry

• Vegetarian

• Produce

  • 1 Cilantro, leaves
  • 1 Garlic
  • 1 Ginger, fresh
  • 50 g Green lentils
  • 50 g Red lentils
  • 1 Red onion
  • 2 Sweet potatoes, medium
  • 1 411g (14.5 oz can Tomatoes

• Canned Goods

  • 500 ml Chicken or vegetable broth, gluten free

• Baking & Spices

  • 1 Chili powder
  • 1 tbsp Curry powder, mild or medium
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin seed

• Bread & Baked Goods

  • 1 Yoghurt and flatbread to serve

Found on noshtastic.com

Description

Ingredients

• 2 tbsp coconut oil
• 1 red onion, chopped
• garlic, 1 clove crushed
• fresh ginger, 1 inch piece, peeled and grated
• 1 tsp cumin seed
• 1 tbsp mild or medium curry powder
• 50g (1/4 cup) red lentils
• 50g (1/4 cup) green lentils
• 2 medium sweet potatoes, peeled, cut into cubes
• 500ml (2 cups) chicken or vegetable broth (gluten free)
• 411g (14.5 oz) can diced tomatoes
• salt and pepper to taste
• cilantro leaves, to serve (optional)
• Chili powder, to taste (optional, to give extra heat)
• Yoghurt and flatbread to serve (optional)

Directions

• Heat coconut oil in a large pan and add the chopped onions and garlic, cook on a medium heat until they soften a bit.
• Add the curry powder and cumin seeds and cook for a minute or two, then stir in the lentils, ginger, sweet potatoes, broth, and diced tomatoes.
• Bring to the boil then cover and simmer gently for 20 mins or until the lentils and sweet potatoes are cooked.
• Dont overcook it or the sweet potatoes with turn to mush!
• Season with salt and pepper and garnish with cilantro leaves.
• serve with flatbread such as naan, and if you eat dairy natural yoghurt works well too.