Recipe: Lentil and Vegetable Coconut Almond Curry
Ingredients
- 2 tablespoons coconut or vegetable oil
- 1 medium yellow onion, diced
- 1 medium sweet potato, peeled and diced small (about 2 cups)
- 3 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 2 cups dried red lentils, sorted and rinsed
- 1 tablespoon garam masala
- ½ teaspoon ground turmeric
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups low-sodium vegetable broth (32 ounces)
- 1 (28-ounce) can crushed tomatoes
- 1 (13.5- to 15.5-ounce) can full-fat coconut milk, well-shaken
- ¼ cup JUSTIN'S® Classic Almond Butter
- 3 cups packed baby spinach (about 3 ounces)
- Cooked basmati rice
- Chopped fresh cilantro leaves
- Lime wedges
Instructions
Recipe: Lentil and Vegetable Coconut-Almond Curry serves 10 original recipe by The Kitchn.
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