sweet potato + lentil curry
Ingredients
1 onion diced
2 tbsp red curry paste
1 tsp curry powder
1 tbsp olive oil
2 cloves minced garlic
1 sweet potato cubed
1 14oz can low fat coconut milk
1 14 oz can lentils
1 tsp sea salt
1/2 tsp pepper
1/4 C cilantro chopped
1/4 C red spring onion sliced
**makes 3-4 servings
Instruction
Sauté onion, garlic, olive oil, curry powder, salt, pepper and curry paste in a large skillet or dutch oven on medium low heat for 5 minutes stirring often.
Add the chopped sweet potato, lentils and coconut milk. Give everything a good stir and bring to a boil. Turn heat to low and simmer for 30 minutes stirring to the bottom of the pan often to prevent sticking.
Throw in a few handfuls of chopped cilantro, serve with basmati rice and top with sliced red spring onion. This curry keeps well in the fridge for leftovers all week.