Curried Sweet Potato and Lentil Stew

• 96
  2 tbsp virgin coconut oil

  Whole Kernel - Virgin Coconut Oil96$12.29Buy from Dr. Bronner's
• 84
  4 tsp minced garlic

  Garlic84$4.19Buy from Rosebud's Real Food
• 84
  1 1/2 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 70
  1 1/2 tbsp curry powder

  Curry Powder (Salt-Free) Organic70$5.00Buy from Gneiss Spice
• 82
  1 tsp ground turmeric

  Organic Turmeric82$14.00Buy from Smith & Truslow
• 86
  4 sweet potatoes, peeled and cut into 1/2-inch cubes

  Org Sweet Potatoes86$0.67Buy from Refill Therapy
• 72
  3 cups vegetable broth

  Vegetable Broth, Org, 32 oz72$4.69Buy from Natures Pick Market
• 88
  1 1/2 cups coconut milk, shaken well

  Ceres Organics Coconut Milk - 400ml88$3.00Buy from L'Organic
• 1 tsp salt
• 1/4 tsp black pepper, freshly ground

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1. 1

   Warm the virgin coconut oil in a large pot or Dutch oven over medium heat for 2 minutes until shimmering.

2. 2

   Add the minced garlic, ground ginger, curry powder, and ground turmeric, stirring constantly for 1 minute until fragrant and lightly toasted.

3. 3

   Add the cubed sweet potatoes, vegetable broth, and salt to the pot, stirring well to coat the sweet potatoes in the spiced liquid.

4. 4

   Bring the liquid to a rolling boil over medium-high heat, which takes about 4 minutes.

5. 5

   Reduce the heat to medium-low, cover with a tight-fitting lid, and simmer for 12 minutes until the sweet potatoes are tender when pierced with a fork.

6. 6

   Stir in the coconut milk and simmer uncovered over medium heat for 5 minutes, allowing the stew to thicken slightly.

7. 7

   Remove from heat, stir in the black pepper, and let the stew rest for 1 minute before serving.