Prep Time: 20 minutes
Cook Time: 30 minutes
2 tbsp vegetable oil or coconut oil
1 tbsp curry powder
1 bay leaf
1/2 tsp cayenne powder (optional)
1 medium onion, diced
1 medium sweet potato, cut into 1/2-inch chunks
2 medium sized carrots, diced
1-inch piece fresh ginger, minced
1-2 cloves garlic, minced
1/2 cups red lentils
1 can coconut milk
1 1/2 cups water
1 tsp salt
1. In a large saucepan over high heat, warm the oil. Add curry powder, bay leaf, and cayenne and stir in oil until fragrant, about 1 ½ minutes. Add the onion and sauté, stirring occasionally, until the onion softens, and 3-4 minutes. Add ginger and garlic, sauté for 2-3 minutes.
2. Add water, can of coconut milk, sweet potatoes, carrots, and red lentils. Bring mixture to simmer and reduce the heat to low. Cover and simmer until the lentils break down and the sweet potatoes and carrots are tender, about 20 minutes. Season to taste with salt.
3. Serve hot with rice, pita bread, or naan.
Notes from Bjorn:
Feel free to use any vegetables in this curry! Cauliflower, yellow potatoes, etc. I also love adding chopped kale, collard or spinach in the last 1-2 minutes of cooking to incorporate greens.