Lentil and Sweet Potato Coconut Curry

Lentil and Sweet Potato Coconut Curry Healthy Recipe

4 Servings 30 min Cook

Macros/Serving: 359 Calories
Tags:vegan |


1 1/2 Tbsp Coconut Oil
1 Cup, chopped Onions
1 Cup Lentils
1 Sweetpotato, 5" long Sweet Potato
1 Large (7-1/4" to 8-/1/2" long) Carrots
1/2 Tsp Turmeric
1 Tbsp Curry Powder
1 Tsp Ginger
2 Tsp Sea Salt
3 1/2 Cup Vegetable Broth
1/2 Cup Coconut Milk
1 Dash Pepper
2 Cup, chopped Kale


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.

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.

Curry will keep for up to 4 days in the fridge.

Leftovers can be frozen.