Creamy Sweet Potato & Red Lentil Curry

Ingredients

• 2 tablespoons olive oil

• 1/2 white onion , diced

• 1 tablespoon grated ginger

• 1 tablespoon grated garlic (about 3 cloves)

• 1 teaspoon curry powder

• 2 tablespoons tomato paste

• 2 tablespoons red curry paste (I like this one)

• 4 cups cubed sweet potato (2 medium)

• 3/4 cup red lentils

• 1 (14.5 oz) can lite coconut milk (or full fat)

• 1 1/2 cups vegetable broth (or water)

• Salt & pepper to taste

• Cauliflower rice to serve

• Cilantro for garnish

Instructions

• Heat the oil in a large skillet or dutch oven. Add the onions and cook for 2 - 3 minutes, stirring often. Add the ginger, garlic and curry powder and cook for another minute.

• Once the mixture is starting to be fragrant, add the tomato and red curry pastes. Stir everything together until combined.

• Stir in sweet potato and lentils and cook for another 30 seconds before adding the coconut milk. Bring this mixture to a boil then cover and simmer for 15 minutes.

• Remove the lid and stir in vegetable broth, then season with salt and pepper. Cover again and cook for another 15 minutes.

• Serve warm with rice, quinoa, cauliflower rice, etc., as well as some cilantro. I also love serving this with a side of sauteed spinach or kale!