Author Notes: Adapted from the Cafe Brenda cookbook.
Colleen’s Notes: If your sweet potatoes aren’t as sweet as you like, add sugar to taste (starting with 1 tablespoon). It will lift the flavor and cut the acidity. If you aren’t a huge fan of cilantro, adding a half or quarter bunch will be fine. —sarah kieffer | the vanilla bean blog
Serves: 6 to 8
Ingredients
-
2
tablespoons olive oil
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1
large red onion, minced
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6
garlic cloves, minced
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1/4
cup peeled and minced ginger root
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1 1/2
tablespoons curry powder
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1/2
teaspoon red pepper flakes
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1
cup carrots, diced
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1
cup diced red pepper
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5
cups diced sweet potatoes
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14
ounces coconut milk
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2
cups dried lentils, washed
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8
cups vegetable stock
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1
lime, juiced
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1
bunch cilantro, minced
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1/4
cup tamari
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salt and pepper to taste
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sugar to taste (see headnote)
Directions
- In a large stock pot or Dutch oven, saute the red onion, garlic, and ginger in the olive oil for about 15 minutes, until the onions are translucent and soft.
- Add the curry powder, hot pepper, carrots, bell pepper, and sweet potatoes. Sauté for 5 to 10 minutes, until the carrots and bell pepper are crisp tender.
- Add the coconut milk, lentils, and vegetable stock. Simmer, covered, until the lentils are done and the sweet potatoes are tender, about 45 minutes.
- Add the lime, tamari, and cilantro, and stir to combine. Add salt and pepper to taste, and sugar if needed (see note).