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Coconut & Lentil Curry

Hearty and filling curry perfect for mid-week dinners!

Ingredients

  • 2 cups of dried lentils (you can used canned if you have on hand)
  • 1 onion, finely chopped
  • 1 red pepper, diced
  • 2 large carrots, sliced
  • 1 fresh jalapeno, seeded and diced small
  • 2 tablespoon fresh ginger, minced
  • 4 garlic cloves, minced
  • 1 heaped TBS red curry paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon cinnamon
  • 1/3 cup tomato paste
  • 7 cups water
  • 1 can coconut milk
  • 1 400g can of chickpeas
  • 2 tsp salt (or salt to taste)
  • juice of two limes
  • 1 sweet potato, cut into cubes and roasted
  • fresh coriander for serving

Method

  • Heat 1-2 tablespoons of coconut oil and add the onions, pepper, carrot and jalapeno. Cook until veggies begin to get tender.
  • Add the garlic, ginger, curry, spices, salt and tomato paste and continue to cook for 2-3 more minutes.
  • Add the water, coconut milk, lentils and chickpeas, bring to a low boil, and cook uncovered for 25 to 30 minutes, until lentils are tender.  Add more liquid if needed
  • Wash and cut sweet potato into cubes. Season and add to a lined baking tray with a drizzle of oil and pop in the oven at 180 degrees until roasted. These are a great addition at the end!
  • Stir in the lime juice, and give it a taste to see if you need any more lime or salt.

Serve with fresh coriander and roast sweet potato cubes on top

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