𝐒𝐰𝐞𝐞𝐭 𝐏𝐨𝐭𝐚𝐭𝐨 𝐋𝐞𝐧𝐭𝐢𝐥 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐂𝐮𝐫𝐫𝐲 By @plantbased.traveler
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
Fresh turmeric, 1 tsp grated
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!