Red Lentil and Sweet Potato Curry

This is the curry that made our catering customers write in. Red lentils simmer until they collapse into a thick, golden coconut milk curry, built on a base of onion, garlic, fresh ginger and warm spices: turmeric, cumin, coriander and garam masala, bloomed in avocado oil so every spoonful is fragrant before it is anything else. Then we fold in roasted sweet potato, cut in big cubes and roasted hard until the edges caramelize, so you get sweet, browned bites in every scoop instead of mush. A squeeze of lime and a handful of cilantro finish it bright.

It eats like a main. Fifteen grams of plant protein and 11 grams of fiber in a full 12 ounce portion, the kind of bowl that keeps you full through the afternoon without a nap. Spoon it over rice, pour it next to a grilled chicken breast, or eat it straight from the container with a spoon, which is what most of us do in the kitchen. It holds hot beautifully and tastes even better on day two.

Vegan, gluten free and dairy free, with no seed oils, no refined sugar, no soy and no starch thickeners. The lentils do the thickening themselves. Just clean ingredients, real spice, and a lot of flavor.

Ingredients: Red Lentils, Sweet Potato, Coconut Milk, Tomato, Onion, Avocado Oil, Ginger, Garlic, Turmeric, Cumin, Coriander, Garam Masala, Cilantro, Lime, Sea Salt, Black Pepper.

Allergens: Contains Tree Nuts (coconut). Vegan, Gluten-Free, Dairy-Free, No Seed Oils, No Refined Sugar.

Approximate nutrition (per 12 oz serving, estimated from the recipe, not a Nutrition Facts panel): 470 calories | 15g protein | 57g carbs | 22g fat | 11g fiber