Easy lentil, sweet potato and cocoun Curry

Name: Easy lentil, sweet potato and cocoun Curry
Cuisine: Asian, Indian
Ingredients: 1.5 tablespoons coconut oil; 1 cup diced onion; 1 cup dried red lentils (<–I used green lentils, which also worked!); 1 medium sweet potato, cut into 1-inch cubes; 1 large carrot, sliced lengthwise and chopped; teaspoon ground turmeric; 1 tablespoon mild curry powder; 1 teaspoon ginger powder; teaspoon sea salt; black pepper; 3.5 cups vegetable broth or water; 1/2 cup coconut milk

2 steps

Updated at: Thu, 31 Aug 2023 16:34:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories1468.3 kcal (73%)

Total Fat55.2 g (79%)

Carbs199.4 g (77%)

Sugars29.5 g (33%)

Protein58.3 g (117%)

Sodium4352.4 mg (218%)

Fiber35.9 g (128%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ½ tablespoonscoconut oil

1 cuponion

diced

1 cupdried red lentils

I used green lentils, which also worked

1sweet potato

medium, cut into 1-inch cubes

1carrot

large, sliced lengthwise and chopped

ground turmeric

1 tablespoonmild curry powder

1 teaspoonginger powder

sea salt

black pepper

3 ½ cupsvegetable broth

or water

½ cupcoconut milk

Instructions

Step 1

Heat the oil in a large pot over medium heat. Saute the onion until it’s turning a little golden. Add the lentils, potato, carrot, and seasonings, and stir to combine everything.

Step 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. (We served ours over cooked quinoa.)