Curry Sweet Potato Lentil Stew
A delicious, vegetarian, and gluten-free dish that is PERFECT fuel before an intense muscle building workout.
Try this before your next leg workout 🙂
5-6 medium sweet potatoes, peeled and diced into 1 inch cubes
1 tsp. coconut oil
1 large onion, chopped
2 large carrots, peeled and chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 tsp. fresh grated ginger
1 tbsp. curry powder
1/4 tsp. turmeric
1/2 tsp. salt
3 1/2 cups vegetable broth
1 1/2 cups green lentils (or whatever you have on hand)
1/2 cup light canned coconut milk
1/4 tsp. cinnamon
Heat olive oil in a large pot over medium-high heat. Add onion, carrots, bell peppers, and diced sweet potatoes, sauté until the onions begin to soften and turn translucent about 4-5 minutes.
Add the garlic, ginger, curry powder, tumeric, and salt. Sauté for 2 minutes longer; stirring frequently.
Next add the vegetable broth and lentils, and bring to a boil over high heat. Cover the pot, reduce heat to medium low, and simmer for 30-45 minutes or until lentils are tender.
Add coconut milk and cinnamon to the stew, and continue to cooking
The stew is done when all of the lentils are tender, and the broth has thickened. Scoop into bowls, and top with plain Greek yogurt.