• 1 cup red lentils, rinsed
  • 1 large sweet potato
  • 1 large or 2 medium white potatoes
  • 1 large carrot
  • 1 medium onion
  • 4-5 garlic cloves
  • 1 thumb piece size ginger, ~1 tbsp grated
  • 2 tbsp curry powder
  • 1 tbsp plus 1/2 tbsp avocado oil
  • 5 cups water or vegetable broth
  • 1 can coconut milk
  • A small bunch of fresh cilantro, chopped
  • Juice of 1 large lemon
  • Salt, pepper and chili pepper to taste


  1. Peel sweet potato, potato, carrot and onion, and cut them into similar in size small pieces. Mince garlic, and grate ginger and turmeric if using.
  2. Heat up 1 tbsp of avocado oil in a large sauté pan or Dutch oven, and sauté onion, carrot and potatoes for about 5 minutes. Push vegetables to the edges of your pan to create some space in the center. Add 1/2 tbsp oil to the middle, and fry garlic, ginger and curry powder for 1-2 minutes until fragrant, before mixing it with the rest.
  3. Add rinsed lentils, water or broth and bring everything to a boil. Simmer over low heat for 20 minutes (covered), stirring occasionally.
  4. Turn off the heat, stir in coconut milk and let curry sit for 5 minutes.
  5. Add chopped cilantro and fresh lemon juice and turmeric, and season to taste with salt, black pepper and a bit of chili.

Credit /u/gogas2