Sweet Potato and Red Lentil Curry

• 1 Tbsp coconut oil
• 1/2 medium shallot, minced
• 1 Tbsp minced fresh gingerroot
• 1 Tbsp minced garlic
• 1 Tbsp red curry paste
• 1 large sweet potato, diced into 1 inch pieces
• ½ cup red lentils 
• 1, 14-ounce can light coconut milk
• 1 cup water
• ½ Tbsp maple syrup
• ½ tsp ground turmeric
• ¼ tsp Herbamare or sea salt
• ½ cup frozen green peas
• 1 cup chopped kale
• ½ medium lemon, juiced

1. Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2 minutes, stirring frequently so nothing burns.
2. Add red curry paste, sweet potato, and red lentils, stir, and cook for 2 minutes more.
3. Add coconut milk, water, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat.
4. Once simmering, add peas and reduce to low heat.
5. Cook for 10 minutes, stirring occasionally, to soften the potato and peas and infuse them with curry flavor.
6. Once the broth is well seasoned and the potatoes are softened, add kale, and lemon juice, and cover. Simmer for 5 minutes more over low heat.
7. Serve over brown rice or cauliflower rice!

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