Lentil and Sweet Potato Coconut Curry

Ingredients

• Coconut oil

  1 ½ tbsp or 20g

• Onions

  Raw

  1 cup, chopped or 160g

• Lentils

  Pink, 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

  365 Everyday Value

  ½ tsp or 2g

• Vegetable Broth

  Organic - 365 Everyday Value

  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 oil in a large pot over medium heat. Sauté 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.
3. Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.

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