Sweet Potato Curry (Printable Version)
# What You'll Need:
01 -
1 teaspoon ground turmeric.
02 -
1 teaspoon powdered ginger.
03 -
2 cups of dried red lentils.
04 -
6 ounces of tomato paste.
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1/2 tablespoon of coconut sugar.
06 -
3/4 teaspoon of kosher salt.
07 -
3 tablespoons Thai red curry paste.
08 -
1 cup water.
09 -
4 cups of low-sodium veggie broth.
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6 cups diced and peeled sweet potato bits.
11 -
1 tablespoon garam masala spice mix.
12 -
1 small chopped shallot.
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3 minced garlic cloves.
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1 cup light coconut milk.
15 -
Optional: lemon or lime wedges for squeezing over.
16 -
Cooked quinoa or brown rice to serve it with.
17 -
Fresh cilantro leaves on top for extra flavor.
# Preparation Steps:
01 -
Spray the slow cooker with non-stick spray and rinse the lentils quickly.
02 -
Put everything in, minus the coconut milk. Stir it all together.
03 -
Let it cook for 3-4 hours on High or 6-7 hours on Low until the lentils and sweet potatoes are nice and soft.
04 -
Pour in the coconut milk, stir to get the right consistency if needed, and scoop it over a grain. Toss on some cilantro to finish.
# Additional Tips:
01 -
You don't need to soak the lentils first.
02 -
100% plant-based goodness.
03 -
Works great if you're into meal prepping.
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You can freeze leftovers—it keeps well.
05 -
Customize the heat level to your liking.
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A cozy meal that's also good for you.