In some areas of Australia people are starting to feel a little nip in the air as Summer closes out and the cooler weather begins. We’ve been fighting that feeling with a few warm meals, the kind that keep you toasty from the inside out. This is definitely one of them.
It’s always good to have a few delicious vegetarian meals in your repertoire like this Warming Vegetarian Lentil Coconut Curry, and this is one that’s always well received. We love to make a big batch of this stuff on a Sunday and stretch it over into meat-free Mondays. Yum!
Method
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In a large soup pot sauce the onion for 4 minutes with a pinch of salt (per your taste). Then add the garlic and stir into the onion for about a minute.
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To this mixture, add the spices including curry powder, ground ginger, coriander, turmeric and cayenne pepper. Stir for less than a minute, or until the smell is strong.
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Add in the cubed sweet potato and sliced carrots and stir for a few minutes, then add the lentils. After the lentils throw in the tomatoes, and after stirring add the coconut milk.
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To this mixture add the vegetable stock and bring the entire mix to a boil.
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Once the mix is boiling, simmer on a low heat with the lid on until the sweet potato and carrots are cooked and the lentils are nice and tender. This should take 15 - 20 minutes, but will ultimately depend on the size of your sweet potato cubes.
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Serve by itself, or with rice (which will increase the number of servings the dish will yield). Squeezing a little bit of lemon over the top is also delicious!
