Last week I shared an Insta post about slow roasting sweet potatoes for peak sweetness. I took them to the next level by using leftovers in a lentil curry and I’m still emotional over it. The best part about this dish is that it can be enjoyed both hot and cold, plus it’s packed with protein and my two favorite carb sources (I crave carbs like crazy in the winter they’re so warming and grounding for me)! Anyone else?

 

sticky sweet potato and lentil curry:

-1 onion, diced
-1 cup diced carrots
-slow roasted and chilled sweet potatoes (peeled and chopped into cubes, coated in a LOT of oil and sea salt and a pinch of curry powder, roasted at 320 for 1.5 hours flipping halfway).
-1 cup steamed lentils
-1 cup vegetable broth
-1 can tomato paste
-1 can full fat coconut milk
-1 bag baked kale (raw kale massaged with oil/sea salt/ACV/nutritional yeast and baked at 300 for 45 minutes)
-curry powder, sea salt, cumin

sauté onion and carrots in oil and seasonings until soft. add in lentils, coconut milk, .5 cup vegetable broth, tomato paste and cook for a few minutes. once some of the liquid starts to absorb add in the sweet potatoes and kale and add in remaining broth. turn heart to high and cook for about 5 minutes with constant stirring. reduce heat to low and partially cover the pot, let cook like this with occasional stirring for about 40 minutes. add more liquid for a runnier consistency. i always add a touch of maple syrup at the end!