Lentil and Sweet Potato Curry

Ingredients

• Coconut oil

  1 tsp or 5g

• Onions

  Raw

  1 cup, chopped or 160g

• Carrots

  Raw

  1 large or 72g

• Lentils

  Raw

  1 cup or 192g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Curry powder

  Spices

  1 tbsp or 6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Vegetable Broth

  From bouillons. Low sodium

  3 ½ cup or 840g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the coconut oil in a large pot over medium heat. Sauté the chopped onions until they are golden.
2. Add the lentils, chopped sweet potato, chopped carrot, turmeric, curry powder, and ginger. Stir to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender.
4. Stir in the coconut milk, then season with salt and pepper to taste. Serve warm.