Curateful

This is one of my all time favorite dishes. It is based off the “Humble” dish from @cafegratitudekc which is delicious!! When I worked there I would pile a bunch of other tasty things on top of the curried lentils. Things like mushrooms, kimchi, adzuki beans, and sprouts. This dish is quite versatile and very filling. It can be served over quinoa or rice as well.

Start off by roasting some sweet potatoes. Preheat your oven to 420 degrees. Chop 2-3 sweet potatoes into small squares. Jewel yams are my favorite. Mix sweet potatoes around on a baking sheet with approx. 1 TBS avocado oil. Then shake some salt, pepper and garlic powder on top. Be sure to not overfill your baking sheet to ensure each potato gets cooked thoroughly.

While your potatoes are roasting in the oven chop 1/2 yellow onion and 4 cloves garlic. Sauté onion and garlic in a large pot with 2 TBS coconut aminos until onions are translucent. Then add the following ingredients to the pot:
- 1 1/2 cups red lentils
- 4 cups water
- 1 1/2 TBS curry powder
- 1 TBS cumin
- 1/2 TBS salt
- 1/2 tsp cayenne

Bring the mixture to a boil, then lower the heat to simmer until the lentils are soft and a desired consistency. If the mixture is becoming to thick, you can add more water or coconut milk for a richer taste.

While your lentils are cooking, make your avocado coconut mint chutney. I used a food processor which is pretty crucial to getting a good texture. A blender will work too. Add the following ingredients into food processor:
- 1 whole avocado
- 1/3 cup coconut milk
- juice from half a lemon
- small handful of mint leaves
- small handful of cilantro
- pinch of salt

Pulse until desired consistency is achieved. I made my chutney smoother than usual this time.

Chop a handful of spinach.

Add lentils, sweet potatoes and chopped spinach to a bowl and top with avocado coconut mint chutney.

Let me know what you think!
Always grateful.