Lentil Coconut Curry

With roasted sweet potatoes & swiss chard.

This dish goes well with naan or a similar flat bread, basmati, jasmine or even brown rice. I like to serve it with lemon or lime wedges for those who would like to add a little brightness. I also like to add a little fresh cilantro and coconut chips. If you like it spicy, leave in the seeds of the jalapeno (use more than one?) or if you would like it mild, remove the seeds when preparing.

Ingredients:

1 Onion, diced

2 Sweet Potatoes, diced

1 tsp. Cumin Seed

1 tsp. Turmeric

1 tsp. Coriander

1 Jalapeno, minced

1 Tbsp. Ginger, minced

3 Garlic Cloves, minced

1 Cup Lentils

4 Cups Water

1 Can Coconut Milk

1 Can Diced Tomatoes

1 Bu. Swiss Chard, chopped

Salt, to taste

Method:

Preheat oven to 400 degrees. Toss the sweet potatoes in a little oil, salt and pepper on a sheet tray lined with parchment. Roast until tender, about 25 minutes.

Meanwhile, sauté onion in a large soup pot. Add cumin seed, coriander and turmeric. Cook until the onions are tender. Add the jalapeno, ginger and garlic and cook another minute. Next, add the water and lentils. Bring it to a boil and reduce to a simmer. Cook until the lentils are tender, about 45 minutes. Stir occasionally.

When the lentils are tender, add coconut milk, diced tomatoes and Swiss chard. Bring to a boil, reduce to a simmer and cook until the chard is tender. Season to taste. Stir in sweet potatoes. Enjoy!