Thai Red Lentil and Sweet Potato Curry


1 tbs raw organic coconut oil
1 tbs good quality red curry paste 
Bunch of chopped coriander roots from one bunch of coriander
1 thumb size piece of ginger finely chopped
1 red onion chopped
2 medium sweet potatoes chopped into small cubes
1 eggplant chopped into small cubes
1 capsicum chopped
1 zucchini chopped
1 cup of red lentils (soaked overnight)
2 cups bone broth or vegetable stock
1 can of coconut cream 
1 head of broccoli
1-2 cups of kale 

To serve

Cauliflower rice or white rice 
Our Natural Coconut Yoghurt
Chopped coriander
Toasted coconut 


To begin with, sauté the onion, curry paste, chopped sweet potato, coriander root and ginger in coconut oil until onions have softened. Add the bone broth and chopped zucchini, eggplant, capsicum and lentils. Turn down the heat and allow to simmer for 15-20 mins. Add the coconut cream, broccoli and kale and cook until the broccoli is cooked. 

Serve on a bed of cauliflower rice or white rice and top with toasted coconut, coriander leaves and a spoonful of our Natural Coconut Yoghurt. 


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