Coconut & Lentil Curry

Hearty and filling curry perfect for mid-week dinners!

INGREDIENTS

• 2 cups Lentils
• 1 onion, finely chopped
• 1 red pepper, diced
• 2 large carrots, sliced
• 1 fresh jalapeno, seeded and diced small
• 2 tablespoon fresh ginger, minced
• 4 garlic cloves, minced
• 1 heaped TBS red curry paste
• 1 teaspoon garam masala
• 1/2 teaspoon cinnamon
• 1/3 cup tomato paste
• 7 cups water
• 1 can coconut milk
• 1 400g can of chickpeas
• 2 tsp salt (or salt to taste)
• juice of two limes
• 1 sweet potato, cut into cubes and roasted
• fresh coriander for serving

METHOD

1. Heat 1-2 tablespoons of coconut oil and add the onions, pepper, carrot and jalapeño. Cook until veggies begin to get tender.
2. Add the garlic, ginger, curry, spices, salt and tomato paste and continue to cook for 2-3 more minutes.
3. Add the water, coconut milk, lentils and chickpeas, bring to a low boil, and cook uncovered for 25 to 30 minutes, until lentils are tender. Add more liquid if needed
4. Wash and cut sweet potato into cubes. Season and add to a lined baking tray with a drizzle of oil and pop in the oven at 180 degrees until roasted. These are a great addition at the end!
5. Stir in the lime juice, and give it a taste to see if you need any more lime or salt.

Serve with fresh coriander and roast sweet potato cubes on top