A warm and comforting bowl of coconut lentil curry, packed with nutritious veggies and gentle spice!
1 tbsp. extra virgin olive oil
1 onion, chopped (more or less to taste)
1 garlic clove, chopped
1 1/2 tbsp. Thai curry paste
1 sweet potato, peeled and cubed
2-3 cups of fresh or frozen vegetables
2/3 cup coconut milk
1 cup vegetable broth
1/2 tbsp. bragg soy seasoning or soy sauce
Saute onion and garlic until fragrant. Add remaining ingredients.
Simmer for 20 minutes or until sweet potato is tender.
Serve over cooked rice or quinoa.