Step 1

Heat the oil in a large skillet or dutch oven. Add the onions and cook for 2 - 3 minutes, stirring often. Add the ginger, garlic and curry powder and cook for another minute.

Step 2

Once the mixture is starting to be fragrant, add the tomato and red curry pastes. Stir everything together until combined.

Step 3

Stir in sweet potato and lentils and cook for another 30 seconds before adding the coconut milk. Bring this mixture to a boil then cover and simmer for 15 minutes.

Step 4

Remove the lid and stir in vegetable broth, then season with salt and pepper. Cover again and cook for another 15 minutes.

Step 5

Serve warm with rice, quinoa, cauliflower rice, etc., as well as some cilantro. I also love serving this with a side of sauteed spinach or kale!