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Sweet Potato Lentil Curry (Vegan)
Introduce
Chef :
Lynne CohenSweet Potato Lentil Curry (Vegan)
Vegan recipe by JoJo with prep by Lynne. Really fast in the instapot, great fiber and protein from lentils, filling and delicious with naan.
Ingredient
Food ration :
6 servingsCooking time :
30 mins
Inch
ginger, minced
1/2 tbsp
Dried cilantro,
1 tbsp
Powdered cumin,
1/2 tbsp
Garam Masala,
1/2 tsp
West Indian curry powder,
1/4 tsp
Turmeric,
Cooking instructions
* Step 1
Sweat onion with the olive oil. When translucent, add ginger and garlic. Cook for 30 seconds
* Step 2
Add spices, as well as salt and black pepper. Allow to bloom (10 secs) while mixing it evenly in, stirring continuosly. Add diced tomato and stir.
* Step 3
Add coconut cream & sweet potato and stir to combine. Taste for salt, adjust as needed.
* Step 4
Add 1 cup lentils and 1 cup water. Stovetop: bring to boil, drop heat and cover, simmer until done (35-45?). Instapot: add lid, set for high 2 mins. Release pressure and serve with Naan.
Note: if there is a photo you can click to enlarge it
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