Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Prick
Sweet Potatoes (6)
multiple times with fork all over. Transfer to baking sheet and bake 40-45 minutes or until flesh is fully cooked and very soft.
Step 3
While sweet potatoes cook, add
Lentils (145 g)
to saucepan with
Water (360 mL)
, cover with lid and bring to boil, then simmer until cooked through. (Cook according to the length of time on the packaging, some cook in 15-20 minutes, others require more like 35-40 minutes.) Remove from heat once cooked.
Step 4
Meanwhile, add
Coconut Oil (8 mL)
,
Sweet Onions (140 g)
, and
Garlic (2 cloves)
to a large saucepan, cook over medium heat for 3-5 minutes.
Step 5
Add
Red Bell Peppers (150 g)
and continue cooking another 2-3 minutes or until onions and garlic begin to golden.
Step 6
Add
Tomatoes (180 g)
,
Tomato Sauce (180 g)
,
Almond Milk (120 mL)
, and
Curry Powder (6 g)
,
Ground Cumin (4 g)
,
Ground Turmeric (2 g)
,
Ground Ginger (as needed)
,
Salt (3 g)
, and
Ground Black Pepper (as needed)
and simmer on low for 5 minutes.
Step 7
Once sweet potatoes are cooked through, cut the skin off the top of each then use a fork to break apart and mash the cooked flesh.
Step 8
Top each sweet potato with lentil curry mixture.
Step 9
Garnish with
Fresh Cilantro (to taste)
and serve hot.
