Not only is this curry dairy free and vegan, the smooth and rich creamy texture and spices makes it warm and filling on a cold winter day.
It’s also easily prepared in the morning. Just prep all of the ingredients and dump it in the slow cooker and walk away! Now you’re free to go about the rest of your day. Alternatively, you can place all of the prepared ingredients except for the broth (or use organic broth powder) including the tomatoes and coconut cream in a container in the freezer. Now you have a ready made meal! Just thaw it out the night before you want to cook it.
3-4 large sweet potatoes, cut into large chunks
2 cups dried red lentils
4 carrots, diced
2 small to medium red onions, finely diced
3 cups vegetable broth
1 large (28oz) can diced tomatoes, (fire roasted diced tomatoes lend an amazing flavour if you can find them)
1 can coconut cream
2 kafir lime leaves aka curry leaves (optional but recommended)
2-3 tsp curry powder (I like simply organics brand)
1 tbsp freshly grated ginger
2 tsp sea salt
Place everything in a slow cooker and cook on low for up to six hours. Remove the lime leaves before serving, if you can find them! Puree if desired.