Red Lentil Curry

• 3 Tablespoon olive oil
• 2 sweet potato
• 1 yellow onion
• 3 Tablespoon thai red curry paste
• 3 garlic clove
• 1 Tablespoon ginger powder
• 1 Teaspoon turmeric
• 4 Cup low sodium vegetable stock
• 2 Teaspoon kosher salt
• 1 Cup red lentils
• 13 Fluid Ounce canned unsweetened coconut milk
• 1 3/4 Cup water
• 1 Cup basmati rice

• In a pot, place some olive oil and add the sweet potatoes. Cook for about 5 minutes. Stir occasionally. Remove from the pot and set aside on a separate plate.
• Add a little more olive oil to pot and the onion, cook for 4 minutes. Then add the curry paste, garlic, ginger, and turmeric. Cook for 1 minute.
• Add the vegetable stock, salt, sweet potatoes from earlier, and lentils. Bring to a boil and reduce to a simmer. Cook for 20 minutes uncovered. Stir occasionally.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.