Recipe of the Month: Sweet Potato & Red Lentil Curry

From GRP skier Adam Martin.

A perfect meal to warm you up after a chilly winter workout, this curry is rich, slightly sweet, and very satisfying. With a side of brown rice, the recipe makes enough for 3 hungry people. And while the brown rice is cooking, you’ll have plenty of time to prep all of the ingredients and make the curry. If you have the time, making fresh naan will elevate the meal to a dinner party worthy feast.

Ingredients:
1t coconut oil, optional
1 medium white onion, diced
3-5 cloves garlic, minced or crushed
3in of a knob of ginger, peeled and minced
½t kosher salt
1t cumin
1t turmeric
¼t cayenne pepper
1t oregano
2½c water
1c red lentils
1½lb sweet potatoes or yams (2 medium spuds), peeled and cut into ½in cubes
15oz canned tomatoes, whole or diced
13.5oz full fat coconut milk
cilantro for serving

Serving Ideas:
brown rice
naan

Every time I make this, I’m surprised how much sweetness the yams bring to the dish.

Method:
1. Sauté the onions in the coconut oil or a splash of water over medium high heat. Cook until the onions are translucent and begin to brown.

2. Add the ginger, garlic, salt, and spices. Cook until the mixture becomes very fragrant, no more than 1 minute.

3. Add the water, lentils, canned tomatoes, sweet potatoes, and coconut milk, and bring to a simmer. Reduce the heat to medium, and cook, scraping the bottom of the pan occasionally, until the mixture thickens and the sweet potatoes reach your desired tenderness, about 10 minutes.

4. Serve warm topped with freshly chopped cilantro.

This recipe is adapted from Nisha Vora’s “The Vegan Instant Pot® Cookbook”.

Previous Blogs in This Series:
Chickpea Cookie Dough
Homemade Corn Tortillas
Banana Ice Cream
Home-Ground Almond Butter
Date Caramel
Naan ← These are delicious with curry!
Black Bean Date Brownies