Ingredients
The following ingredients have 4 Servings
- 1 Tbsp coconut oil ((or olive or avocado oil // if oil-free, sub water))
- 1 medium yellow onion, diced ((1 medium onion yields ~1 ½ cups or 240 g))
- 2 medium carrots, peeled and chopped ((2 medium carrots yield ~3/4 cup or 120 g))
- 4 cloves garlic, minced ((4 cloves garlic yield ~1 ½ Tbsp))
- 1 tsp minced fresh ginger
- 1/4 tsp each sea salt + black pepper ((plus more to taste))
- 1 ½ Tbsp curry powder* ((DIY for best flavor))
- 2 cups diced potatoes, cut into 3/4-inch pieces ((we used Yukon gold))
- 1 cup uncooked green or brown lentils
- 4 cups vegetable broth ((or store-bought — we like Pacific brand))
- 2-3 cups chopped kale or baby spinach
- 1/2 cup canned light coconut milk
- 1 Tbsp coconut sugar ((optional))
- Freshly chopped cilantro
- Lemon juice
- Easy Vegan Naan
