Curry is one of my favorite fall dishes because it’s warming and comforting. Red lentils add fiber and creamy goodness to this stew, making it high in protein and full of satisfying nutrients. Topping it off with coconut milk adds good, healthy fats that will nourish your system for the upcoming cold months. If you can’t find Japanese yams, use good old garnets instead. I also love to mix up the veggies and use what is in season.
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 3 carrots, cut into 1/4″ rounds
- 1/2 head cauliflower, cut into small florets
- 1 Japanese yam, peeled and cubed into 1/4″ pieces
- 1 cup red lentils
- 4 cups veggie broth
- 1 can coconut milk
- 1 cup chopped kale
- handful chopped cilantro
- sea salt & black pepper to taste
In a large stock pot over medium heat, saute the onion and garlic in coconut oil until soft. Add the curry powder and cumin and stir to combine to release the flavors of the spices. Add carrots, cauliflower and yam and stir to incorporate the curry onto the vegetables. Add lentils and veggie broth. Turn heat to high and bring to a boil. Once boiling lower heat to a simmer, cover and let simmer for about 30 minutes or until veggies are soft and lentils are mushy. Remove from heat and add coconut milk, kale and cilantro. Season with salt and pepper.