Serves 2 with leftovers
Oil or butter (I like a mix of avocado oil and butter)
1-2 big sweet potatoes or 3-4 small ones
1-2 tbsp curry powder
1 14.28 fl oz can tomatoes (diced, unflavored sauce or whole peeled tomatoes all work great!)
1 13.5 fl oz can coconut milk, ideally light
1 cup lentils, I recommend green lentils as they take about as long to cook as the sweet potatoes
Salt to taste
Step One: Peel and cut up your sweet potatoes. You want them diced relatively small so that they cook quickly. In a large frying pan, heat your fat over medium heat. When the fat is heated, add sweet potatoes and salt to taste.
Step Two: Let the sweet potatoes cook for 3-4 minutes just to get them a head start on cooking before adding lentils. Around 3 minutes, add the curry powder and stir.
Step Three: Once the curry powder has been stirred in, add the tomatoes, coconut milk, and lentils. Green lentils take approximately 17-19 minutes to cook.
Step Four: Lower heat to medium-low (you want it at a steady simmer) and set a timer. Stir when you remember to. Make sure to try your food when the timer is up to make sure the sweet potatoes and lentils have cooked through, and add salt as needed.
Make it your own:
Sub russet potatoes or cauliflower in place of the sweet potatoes. Or just use whatever veggies you happen to have on hand!
Use curry paste instead of curry powder, or play around with the amount you add.
Skip the lentils and instead stir in cooked beans (garbanzo are great) during the last few minutes of cooking.
Serve with basmati rice, naan, lime halves, cilantro, yogurt… whatever your heart desires!