Sweet Potato Lentil Coconut Curry
This Sweet Potato Lentil Coconut Curry is hearty, warming, and colorful—and a 2017 Almanac second-prize winner. Adaptable and delicious!
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Cooking tools:
- Pan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Whisk
- Wooden spoon
Ingredients
- 2 teaspoons coconut oil
- 5 cloves garlic, minced
- 1⁄2 medium onion, diced
- 1 cup diced tomatoes
- 2 tablespoons minced fresh ginger or 1 teaspoon ground ginger
- 1 teaspoon curry powder
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon cayenne powder
- 5 cups peeled and diced sweet potato
- 1 can (15 ounces) full-fat coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon coconut sugar or brown sugar
- 2 cups cooked red lentils
- 3 tablespoons chopped cilantro, plus more for garnish
- salt, to taste
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