Coconut Sweet Potato Curry with Lentils & Kale
This one pot coconut sweet potato curry is a warm hug in a bowl. Packed full of nutritious ingredients including sweet potato, lentils & kale to name a few, it is creamy and sweet, with a perfect amount of heat. It's super simple to make and makes for a hearty lunch or dinner on a cold winters day.
1 Tablespoon coconut oil
1 medium onion, finely chopped
1 teaspoon dried chili flakes (if you don't like it hot, you can reduce or leave out)
1/2 teaspoon ground cumin
1/2 teaspoon ground corriander
1/2 teaspoon ground tumeric
1/4 teaspoon ground nutmeg
2 inch piece fresh ginger, peeled & minced
3 garlic cloves, peeled & minced
sea salt and black pepper, to taste
2 medium sweet potatoes, peeled & diced
1/2 cup brown lentils
4 cups vegetable broth
400ml coconut milk
4 cups of kale = 1 small bunch kale, washed, stems removed & chopped
Heat a large pot over medium heat. Add the coconut oil and melt.
Add the onions and saute for around 5 minutes, stirring occasionally, until translucent and soft.
Mix in the chili flakes, cumin, corriander, turmeric, and nutmeg. Saute for 1 minute, until very fragrant. Add in ginger and garlic, cooking for another minute.
Add the sweet potatoes to the pot, stirring well to coat in spices.
Add the lentils to the pot and stir to combine. Season with salt and pepper.
Pour in the vegetable stock, stirring well and scraping any browned bits on the bottom of the pot. Place the lid on the pot and bring to a boil.
Once boiling, reduce the heat to a simmer and set the lid slightly askew on top of the pot for steam to escape. Simmer for 30 minutes, or until the sweet potatoes and lentils are tender.
Add the coconut milk and kale to the pot and stir. Place the lid on the pot simmer for a further 5 minutes. Season again with salt, pepper or chili (if required).
Serve the curry hot. Allow to cool before storing in an airtight container in the refrigerator for 3-5 days, and heat before serving.