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Heat a large non-stick lidded pot over medium heat.
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Add the coconut oil to the heated pot, and then add the chopped onions and 1/4 teaspoon of the fine sea salt. Saute for 4-5 minutes, or until the onion is translucent and tender.
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Add in the carrots and saute for 3 minutes, or until just starting to brown on the edges.
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Add in the garlic and ginger and saute until fragrant, about 30 seconds to 1 minutes.
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Add in the red pepper flakes, curry powder, and turmeric powder. Stir to mix. Saute for 1-2 minutes while stirring to cook off the raw spice flavor.
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Add in the sweet potatoes, coconut milk, vegetable broth, and red lentils. Bring to a boil. Lower to a simmer and cover. Simmer for 15 minutes, or until lentils are cooked and sweet potatoes are fork tender.
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Allow to cool for a few minutes before serving. Serve over rice or enjoy as a thick and hearty stew on its own.