Spiced Lentil and Sweet Potato Coconut Curry
Prep 20 min · Cook 30 min · Serves 4 · medium
Free on iPhone
A fragrant and nourishing curry featuring tender lentils, roasted sweet potatoes, and a creamy coconut milk base. This flavorful dish is packed with fiber, protein, and complex carbs to support GLP-1 medication.
Ingredients
- 1 cup brown lentils, rinsed
- 2 medium sweet potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1/4 tsp red pepper flakes
- 1 can coconut milk, (13 1/2 oz)
- 1 cup vegetable broth
- 2 cups spinach, chopped
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
- 1
Preheat oven to 400°F. Toss the cubed sweet potatoes with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.
- 2
In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
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