I don’t think I ever had curry til I was in college, but the first time I had it I fell in LOVE. Mmmmm! ¬†This dish has that delicious curry flavor, mixed with a few other interesting flavors, and is loaded full of veggies. Quick, easy and meat-less too! )


  • 1-2 Tbls coconut oil
  • 1 medium onion, diced
  • 1 cup dried lentils
  • 2 medium sweet potatoes, peeled and cubed
  • 3 large carrots, peeled and diced
  • 1 large zucchini, cubed
  • 1 Tbls curry powder
  • 1/2 tsp ginger powder
  • 1/2 tsp sea salt
  • freshly ground black pepper
  • 3-4 cups broth (vegetable or chicken)
  • 1/2 cup coconut milk
  • Cilantro (optional for topping)
  • Coconut butter (optional for topping)


  1. Heat oil in large pot over medium heat.
  2. Saut√© the onion til it’s translucent.
  3. Add all the vegetables, lentils and spices and stir well.
  4. Add broth and bring to a boil.
  5. Reduce heat and simmer for 25 minutes, or until lentils are soft.
  6. Stir in coconut milk.
  7. Eat plain or serve over rice or zucchini noodles. Top with cilantro and coconut butter (optional)

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