Creamy Thai Sweet Potatoes and Lentils
Ingredients
The base
-
1
cup
lentils, rinsed
-
4
cups
vegetable broth
-
2
medium
sweet potatoes, unpeeled and diced
-
1
teaspoon
turmeric
-
14.5
ounces
fire roasted tomatoes
-
2/3
cup
regular coconut milk
-
salt
to taste
The sauté
-
3
tablespoons
oil
-
1
tablespoon
butter
-
2
cloves
garlic, minced
-
1/2
onion
thinly sliced
-
1/2
head
green cabbage, thinly shredded
-
2
jalapenos
ribs and seeds removed, minced
-
2
teaspoons
fresh minced ginger
-
cilantro
for topping
Instructions
- Combine lentils, broth, and sweet potatoes in a large pot and bring to a boil, then simmer for 30-45 minutes until cooked.
- Add turmeric, tomatoes, and ginger to the pot, cooking for an additional 10 minutes.
- In a skillet, heat oil and butter, then sauté garlic, onions, and jalapenos for 2-3 minutes.
- Add cabbage to the skillet and cook for about 10 minutes until tender.
- Stir the sautéed cabbage into the lentil pot and mix in coconut milk. Serve topped with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
330
Total fat
15g
Total carbohydrates
45g
Total protein
10g
Sodium
400mg
Cholesterol
5mg
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