Red Lentil Sweet Potato Curry
A tasty vegan curry.
1 g bay leaf (one)
1 tbsp curry powder
1 dash kosher salt
2 tbsps vegetable oil
2 cloves garlic
1 <span class="measurestring" title="slices (1" dia)">slice</span> ginger, chopped
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion
1 5" long sweet potato
1 1/2 cups red lentils
Pre-heat oven to 300° F (150° C).
Bring 3.5 cups water to a boil.
Warm oil in large saucepan over high heat. Add chopped onion and sauté till it softens, about 3-4 minutes.
Add the sweet potato (peeled and chopped into 1" pieces), ginger, garlic, curry powder and bay leaf and sauté for about 1 minute.
Add the boiling water and stir in the lentils.
Reduce heat to medium-low and simmer till lentils break down and sweet potatoes are tender.
Season with salt.
Serve with warm pita (wrap in damp cotton towel and warm in oven 10-15 minutes).
in 1 serving of Red Lentil Sweet Potato Curry.
, 58% carbs, 21% protein.
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