Lentil Coconut Curry











1 cup red lentils, rinsed

1 large sweet potato

1 large russet potato

1 large carrot

1 medium onion

4-5 garlic cloves

1 thumb piece size ginger, ~1 tbsp grated

2 tbsp curry powder

1 tbsp plus 1/2 tbsp avocado oil

4 cups water or vegetable broth

1 cup coconut milk (can)

A small bunch of fresh cilantro, chopped

Juice of 1 large lemon

Salt, pepper and chili pepper to taste


Optional: Fresh turmeric, 1 tsp grated




Peel sweet potato, potato, carrot and onion, and cut them into similar in size, small pieces. Mince garlic, and grate ginger and turmeric (if using). Heat up 1 tbsp of avocado oil in a large sauté pan or Dutch oven, and sauté onion, carrot and potatoes for about 5 minutes. Push vegetables to the edges of your pan to create some space in the center. Add 1/2 tbsp oil to the middle, and fry garlic, ginger and curry powder for 1 minute until fragrant, before mixing it with the rest. Add lentils, water or broth, and bring everything to a boil. Simmer over low heat for 20 minutes, stirring occasionally. Turn off the heat, stir in coconut milk, and let curry sit for 5 minutes. Then add chopped cilantro and fresh lemon juice and turmeric (if using), and season to taste with salt, black pepper and a bit of chili. Enjoy!



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