Lentil and Sweet Potato Coconut Curry

Ingredients

• Coconut oil

  1 ½ tbsp or 20g

• Onions

  Raw

  1 cup, chopped or 160g

• Lentils

  Raw

  1 cup or 192g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Carrots

  Raw

  1 large or 72g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Curry powder

  Spices

  1 tbsp or 6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Sea Salt

  Fine Crystals - Trader Joe's

  ½ tsp or 2g

• Vegetable Broth

  From bouillons. Low sodium

  3 ½ cup or 840g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Pepper

  Spices, black

  1 dash or 0.1g

• Kale

  Raw

  2 cup, chopped or 134g

Directions

1. Heat the coconut oil in a large pot over medium heat. Sauté the onions until golden.
2. Add the lentils, sweet potato, carrot, turmeric, curry powder, and ginger. Stir to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to simmer for 25 minutes or until lentils and sweet potato are tender.
4. Stir in the coconut milk, season with salt and pepper to taste, and serve warm.

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