Lentil Sweet Potato Coconut Curry

Name: Lentil Sweet Potato Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 7 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 20 g oil; 4 garlic cloves; 75 g fresh ginger; 150 g white onions; 2 red chilies; 0.25 cup curry powder; 1 tsp salt; 350 g red lentils; 700 g sweet potatoes; 200 g courgettes; 1 cup coconut cream

Lentils, coconut cream and red chilies simmered on the stove and spiced with curry powder and ginger for a South Asian curry.

30 min · Serves 7 · Easy

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
Heat oil in a large pan over medium high heat. Sauté the onions, garlic and ginger until onions are tender, but not browned.
2
Add the curry powder and stir through. Add the lentils, sweet potato and courgette, stir and just barely cover with water (you can use vegetable or chicken stock if you prefer).
3
Reduce heat and simmer covered for about 20 minutes until the potatoes are tender and the lentils are tender. If there's quite a bit of liquid you can add more lentils. Add salt to taste.
20 min
4
Add coconut milk and simmer for a few minutes.