vegetarian

Ingredients: 1 cup red lentils, rinsed 1 large sweet potato, peeled and diced 1 onion, finely chopped 3 garlic cloves, minced 1 tablespoon fresh ginger, grated 1 can (14 oz) diced tomatoes 1 can (14 oz) coconut milk 2 tablespoons curry powder 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon garam masala (optional) 4 cups vegetable broth or water 1 tablespoon olive oil Salt and pepper to taste Fresh cilantro, chopped (for garnish) Lemon or lime wedges (for serving) Instructions: Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in garlic and ginger and cook for another minute until fragrant.

Add Spices: Stir in the curry powder, turmeric, cumin, ground coriander, paprika, and garam masala (if using). Cook for 1-2 minutes, allowing the spices to release their flavors.

Add Sweet Potatoes and Lentils: Add the diced sweet potato and red lentils to the pot, stirring to coat them with the spices.

Add Liquids: Pour in the diced tomatoes, vegetable broth (or water), and coconut milk. Stir to combine.

Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.

Season: Add salt and pepper to taste. Adjust seasoning as needed.

Serve: Serve the curry hot, garnished with fresh cilantro. Squeeze some lemon or lime juice on top for added brightness.

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What are your favorite dishes to make on Thanksgiving?

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