Yeah so, this recipe is very un-paleo. Â We’ve been cheating on the paleo diet quite a bit and my desire to have an Indian recipe led me to this very delicious recipe that I found in a Cooking Light magazine.
I did make a few changes to the original recipe so have re-written it below. Â I hope you enjoy it as much as we did. Â The original recipe calls for it to be served over rice but we served it with slices of french bread. Â Quite delicious!
Sweet Potato and Red Lentil Curry
September 13, 2017
Sweet Potato and Red Curry
Ingredients
- 4 cups peeled, cubed sweet potato
- 3 1/2 cups water
- 2 cups dried red lentils, washed
- 2 cups vegetable broth
- 3/4 cup finely chopped onion
- 2 tablespoons Indian spicy grilling paste
- 2 teaspoons garam masala
- 2 teaspoons grated peeled fresh ginger
- 2 teaspoons ground turmeric
- Cooking spray
- 1/2 tablespoon sugar
- 3/4 teaspoon kosher salt
- 3 garlic cloves, minced
- 1/2 cup canned coconut milk
- 1/8 cup apple cider vinegar
Instructions
- In a slow cooker that's coated with cooking spray, add all the ingredients except for the coconut milk and apple cider vinegar and slow cook for approximately 8 hours.
- Add the coconut milk and apple cider vinegar then stir everything together.
- Allow the curry to sit for about 5 minutes then serve over rice, a sweet potato or with warm bread.
