Sweet Potato, Red Lentil, and Coconut Curry

Ingredients:

2 tablespoons of olive oil
1 red onion, chopped
3 cloves of garlic, chopped
1 large (or 2 small) sweet potatoes, diced
110 g of red lentils
345 ml of vegetable broth
1 tsp yellow curry powder
½ tsp ground coriander
½ tsp ground cumin
½ tsp garam masala spice
1 can of chopped tomatoes
1 can of coconut milk

Directions:

1. Heat a little olive oil in a large pot over medium heat.
2. Add the onion and garlic and fry until the onion becomes transparent.
3. Wash the lenses well (we recommend using a strainer).
4. Add sweet potato cubes, lentils, vegetable stock, spices, chopped tomatoes and a pinch of salt.
5. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes, covered with a lid.
6. Then pour the coconut milk and simmer uncovered for another 10 minutes. You can also add additional vegetables such as spinach leaves, kale (kale) or olives (optional).
7. Taste and, if necessary, add additional spices.
8. Serve with your choice of toppings (eg rice, naan bread) and a squeeze of fresh lime juice. We also recommend sprinkling some chopped cashews on top. Delicious!

Yield: 2 servings
Recipe: wholefoodsoulfoodkitchen.com