This recipe is warm, and comforting like a cozy blanket in Winter. The combination of sweet and spicy is nicely balanced with a drizzle of cream when you serve it
Prep Time:20 minutesmins
Cook Time:25 minutesmins
Total Time:45 minutesmins
4
Ingredients
¼cupcanola oil
2small onionsor 1 large, diced
1tbspgaram masala
1tspcinnamon
1tspcoriander
1tspcumin
1tspginger
½tspblack pepper
¼tspchili flakes
4-6garlic clovesminced
1 ½lbssweet potatocut into bite-sized pieces
1cupdry red lentils
1tbspChicken Better Than Bouillonor vegetarian for vegan adaptation
4cupswater
3carrotscut into coins
1tbspbutteror vegetable oil or coconut oil
1tbspbrown sugar
¼tspsalt
raisins
unsweetened flaked coconut
whipping cream35% mf or canned coconut milk (for vegan adaptation)
Instructions
In a large pot heat the canola oil over medium heat.
Add the onions and saute until translucent.
Then add the spices and garlic. Cook for 1 minute.
Add the sweet potato, lentils, Better Than Bouillon, and water.
Bring to a boil then simmer until everything is soft (about 20-25 minutes).
Meanwhile, place the carrots, butter, brown sugar, and salt in a microwavable casserole dish with a lid. Add 1 tbsp of water. Cook in microwave, stirring every two minutes, until the carrots are soft. Alternatively, this step could be done in a small pot on the stove.
Serve in bowls with the carrots, raisins, unsweetened flaked coconut, and whipping cream.
If you like spice, omit the cream. If you find it too spicy, add the cream.
Notes
*nutrition information doesn't include optional toppings :)