Ingredients:
- 1 cup red lentils, rinsed
- 1 large sweet potato
- 1 large russet potato
- 1 large carrot
- 1 medium onion
- 4-5 garlic cloves
- 1 thumb piece size ginger
- 1 tbsp grated
- 2 tbsp curry powder
- 1 tbsp plus 1/2 tbsp avocado oil
- 4 cups water or vegetable broth
- 1 cup coconut milk (can)
- A small bunch of fresh cilantro, chopped
- Juice of 1 large lemon
- Salt, pepper and chili pepper to taste
Optional:
Fresh turmeric 1 tsp grated
Method:
Peel sweet potato, potato, carrot and onion, and cut them into similar in size, small pieces. Mince garlic, and grate ginger and turmeric [if using].
Heat up 1 tbsp of avocado oil in a large sauté pan or Dutch oven, and sauté onion, carrot and potatoes for about 5 minutes.
Push vegetables to the edges of your pan to create some space in the center. Add 1/2 tbsp oil to the middle, and fry garlic, ginger and curry powder for 1 minute until fragrant, before mixing it with the rest.
Add lentils, water or broth, and bring everything to a boil. Simmer over low heat for 20 minutes, stirring occasionally.
Turn off the heat, stir in coconut milk, and let curry sit for 5 minutes.
Then add chopped cilantro and fresh lemon juice and turmeric [if using] and season to taste with salt, black pepper and a bit of chili.
Enjoy!
