This recipe is a delicious, family-friendly way to get some plant-based protein in and use up some pantry staples. This meal is extremely inexpensive to make and perfect for meal-prepping or freezing for later. In the fridge, this curry holds up for 5 days and up to a month in the freezer. Bonus: it is free of the top 8 most common food allergens! 😍
Makes 5 servings
Total time: 40 minutes
Ingredients:
2.5 cups red lentils
1 sweet potato
1 onion
1 carrot
3 cloves garlic
1 bunch of cilantro
1 can full fat coconut milk
3 cups vegetable stock
1 cup water
1.5 tbsp curry powder (I used Jamaican curry powder)
1 tbsp olive oil
Recipe:
drizzle olive oil in a large saucepan over medium heat till hot
add 1 diced onion and cook till translucent
add your minced garlic and cook until fragrant
finely chop the stems of your bunch of cilantro (optional but adds flavor)
add your curry powder and stir all ingredients in the pan for 2-3 minutes
add your rinsed lentils, veggie stock, coconut milk and water and stir
add your chopped carrot and sweet potato and bring the curry to a boil
once the curry is boiling, reduce to medium-low and simmer for 25 minutes (or until the sweet potato is tender)
serve over basmati rice and garnish w cilantro