Lentil Curry (Print Version)
# Ingredients:
01 -
2 cups dried red lentils.
02 -
6 cups sweet potato, peeled and cubed.
03 -
4 cups low-sodium vegetable broth.
04 -
1 cup water.
05 -
1 small shallot, finely chopped.
06 -
3 tablespoons Thai red curry paste.
07 -
1 tablespoon garam masala.
08 -
1 teaspoon turmeric.
09 -
1/2 tablespoon coconut sugar.
10 -
1 teaspoon ground ginger.
11 -
3/4 teaspoon kosher salt.
12 -
3 cloves garlic, minced.
13 -
6 ounces tomato paste.
14 -
1 cup light coconut milk.
15 -
Cooked brown rice or quinoa (for serving).
16 -
Fresh cilantro (for serving).
17 -
Lemon/lime wedges (optional).
# Instructions:
01 -
Coat with nonstick spray. Rinse lentils.
02 -
Add all ingredients except coconut milk. Stir well to mix.
03 -
Cook on High for 3-4 hours or Low for 6-7 hours, until lentils and potatoes are tender.
04 -
Add coconut milk. Adjust thickness if needed. Serve over grain and garnish with cilantro.
# Notes:
01 -
No need to soak lentils.
02 -
Vegan friendly.
03 -
Great for meal prep.
04 -
Freezes well.
05 -
Easily adjustable spice.
06 -
Healthy comfort food.