Submitted by: Kimberly Packard
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Servings: 4
A delicious vegetable curry that can be served as soup or over rice.
1 tbsp. coconut oil
1 sml. onion
2 clove garlic
1 med. sweet potato
1/2 med. cauliflower
2 tbsp. curry powder
3 c. vegetable broth
1 c. lentils
1/2 c. canned coconut milk
1 1/4 tsp. sea salt
1/4 tsp. black pepper
Heat coconut oil in a large skillet over medium heat. Add finely diced onions and minced garlic, and cook for 2 minutes.
Add sweet potatoes (peeled and diced) and cauliflower (chopped into bite size pieces), then sprinkle in the curry powder, stirring to coat the vegetables. Continue to cook until the onions are softened.
Add the lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 15 minutes, or until the vegetables are soft.
Stir in the coconut milk and heat through. Add salt and pepper, and serve as is (more like a soup), or serve over rice.
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