Spicy Lentil and Sweet Potato Curry

Prep time: 10-15 minutes
Cook time: 30 minutes
Serves: 4 people
Dietary Preference: Vegan | Diabetic-friendly | High fiber | Low carbon footprint | High protein

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 teaspoon ground ginger

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon cumin powder

• 1/4 teaspoon chili powder (adjust to your spice preference)

• 1 (14.5 oz) can diced tomatoes, undrained

• 1 cup vegetable broth

• 1 cup green lentils, rinsed

• 1 medium sweet potato, peeled and diced

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 cup coconut milk (light or full-fat)

• Salt and black pepper to taste

• Chopped fresh cilantro, for garnish (optional)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.

2. Stir in garlic, ginger, turmeric, cumin, and chili powder. Cook for another minute, until fragrant.

3. Add diced tomatoes, vegetable broth, lentils, sweet potato, and chickpeas. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils and sweet potato are tender.

4. Stir in coconut milk, season with salt and pepper to taste. Simmer for another 5 minutes.

5. Serve hot over brown rice or quinoa, garnished with fresh cilantro (optional).

Tips

1. To reduce the carbon footprint even further, use locally sourced vegetables and lentils whenever possible.

2. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

3. Feel free to adjust the spice level to your preference.

4. For an extra protein boost, add a chopped tofu cube or a scoop of cooked quinoa to the curry.

5. For lower carb intake, serve 1/2 cup of cooked lentil curry over 1/4 cup of brown rice or quinoa.

6. Pair with a green salad or non-starchy roasted veggies like cauliflower or broccoli.