Lentil Sweet Potato Curry

Preheat a large pot over medium-high heat for 1 to 2 minutes. Once the surface is hot, add a drizzle of olive oil and saute the onion until it starts to soften, about 5 minutes. Add in the turmeric, curry powder, garlic, and ginger, and stir for 1 more minute, just until fragrant. 2. Add in the broth or water, lentils, sweet potatoes, 1 teaspoon of salt, and a ½ teaspoon of ground black pepper. Bring the liquid to a boil, then lower the heat and cover the pot. Cook until the lentils and sweet potatoes are both tender, about 15 minutes. 3. When the timer goes off, remove the lid and add the coconut milk and cilantro. Then taste the curry and adjust the seasoning as needed. I usually add more salt, about a ½ teaspoon at a time, but this will vary based on if you used broth or water. (When I recently made this, I used 2 ½ teaspoons of salt in total when using water as the base.) Serve with cooked rice or quinoa, plus a wedge of lemon on the side so you can add a fresh squeeze of juice as you serve. 4. Leftover curry can be stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, but the sauce will thin out again when you heat it up. 5. prep10 mins 6. cook55 mins 7. total1 hr 5 mins