Lentil Curry Potatoes (Print Version)

# Ingredients:

01 - Sweet potato, 6 cups peeled and chopped.
02 - Red lentils, 2 cups dried.
03 - Vegetable broth, 4 cups, low-sodium.
04 - 1 cup of water.
05 - Thai red curry paste, 3 tablespoons.
06 - Coconut milk (light), 1 cup.
07 - Tomato paste in a 6-ounce can.
08 - Coconut sugar, 1/2 tablespoon.
09 - 1 chopped small shallot.
10 - 3 minced garlic cloves.
11 - Turmeric, 1 teaspoon.
12 - 1 teaspoon ground ginger.
13 - Garam masala, 1 tablespoon.
14 - Kosher salt, 3/4 teaspoon.
15 - Brown rice or quinoa (served cooked).
16 - Optional fresh cilantro.
17 - Optional lemon or lime wedges.

# Instructions:

01 - Spray a nonstick layer inside. Rinse the lentils clean.
02 - Mix everything in except for the coconut milk. Stir to combine it all evenly.
03 - Set on High for 3-4 hours, or Low for 6-7 hours, until the potatoes and lentils soften up.
04 - Stir in the coconut milk. Add water if it's too thick. Spoon it over your grain, then top with cilantro.

# Notes:

01 - No pre-soaking needed for lentils.
02 - Great option for vegans.
03 - Works wonderfully for prepping meals ahead.
04 - Stores in the freezer without an issue.
05 - Easy to tweak the spice levels to your taste.
06 - A filling dish that feels wholesome.

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