Sweet Lentil Curry

 A little sweetness, a hint of spiciness, and a lot of creaminess will make you come back for seconds of this dish that might just become a favorite in your recipe library.

Sweet Lentil Curry

Ingredients

 2 tbsp Thai red curry paste

 13.50 oz coconut milk (light, BPA-free can)

 2 cloves garlic (minced)

 1 medium onion (diced)

 1 inch ginger (minced)

 2 tsp curry powder (mild)

 1 ½ cups vegetable broth (unsalted, preferably homemade)

 2 sweet potatoes

 ¾ cup red lentils (very well rinsed and drained)

 salt (optional)

 pepper (optional)

 cilantro (optional)

 cashews (optional)

Directions

1

In a small bowl, whisk together the curry paste and coconut milk. Set aside.

2

Line a large pot with a thin layer of water.

3

Add the garlic, onions, and ginger and sauté until the onions are translucent.

4

Add the curry powder and stir to coat.

5

Pour in the vegetable broth, sweet potatoes, and red lentils.

6

Cover and bring to a boil.

7

Reduce heat to low and continue to cook until the potatoes are tender and lentils are cooked, about 20 minutes.

8

Re-whisk the coconut mixture, pour into the pot and stir.

9

Season with salt and pepper to taste.

10

Serve the curry on its own or over grains.

11

Garnish with fresh cilantro or cashews, if desired, and serve.

Chef's Notes

Red Lentils
For this recipe, look for split red lentils. (They’re orange in color and not as thick as brown or green lentils.)

Thai Red Curry Paste
Some curry pastes include animal products (mostly fish sauce), so double-check the ingredients to make sure it’s 100% plant-based.

https://foodrevolution.org/recipes/sweet-red-lentil-curry/