A surefire way to make your house smell incredible and fill you up on a cold rainy day like today! And there's no dairy for my friends who are lactose intolerant, allergic, or vegan!
Serves 4
Ingredients:
1 medium sweet potato, peeled and cubed
1/2 cup carrots, peeled and cubed to the same size as potatoes
1 can chickpeas, drained
1 can coconut milk
3/4 cup dried lentils ( I use tan but any color will work)
3 cups broth of your choice ( I use chicken broth)
1/4 cup raisins or currants (optional, but delicious)
1/4 cup raw cashews (optional, but also delicious)
1/2 onion, minced
3 cloves garlic, minced
1.5 tsp salt
1/2 tsp black pepper
2 Tablespoons plus one teaspoon curry powder
1/4 teaspoon ginger, minced
1/2 teaspoon yellow mustard seeds
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon turmeric
Step 1: Saute onions, garlic, and ginger in 1 Tablespoon butter or fat/oil of choice until translucent and softened. Then stir in all of the spices on medium low heat until the onion mixture is coated, about 45 seconds.
Step 2: Then add chicken broth, lentils, sweet potatoes, carrots, raisins and cashews and simmer for about 30 minutes, stirring occasionally and adding more broth if the mixture starts to stick to the pot and the lentils are kind of dry and hard.
Step 3: Add the coconut milk and let it simmer for about 10 minutes on low heat, stirring occasionally so it doesn't stick to the pot. Make sure the sweet potatoes are fork tender and the lentils are soft, and taste the curry then season to taste.
Additions: I like to serve this hearty and slightly sweet curry over rice with a squeeze of lemon and a sprinkling of finely chopped cashews on top. It would also be delicious topped with a little dollop of yogurt or sour cream! I love Trader Joe's frozen Garlic Naan, and that would be the perfect side to this dish!
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