Lentil & Sweet Potato Coconut Curry

This Lentil and Sweet Potato Coconut Curry is a favorite because it's naturally anti-inflammatory and keeps purines low without losing any flavor. It’s a simple, cozy meal that helps manage uric acid levels while keeping you full.

Ingredients:

• 1 tbsp olive oil or avocado oil

• 1 small yellow onion, diced

• 2 garlic cloves, minced

• 1 tbsp grated fresh ginger

• 1 tsp turmeric

• 1½ tsp ground cumin

• 1 tsp ground coriander

• 1 cup red lentils (rinsed)

• 1 medium sweet potato, peeled and diced

• 1 can (13.5 oz) full-fat coconut milk

• 2 cups low-sodium vegetable broth

• Juice of ½ a lime

• Sea salt to taste

• Fresh cilantro or parsley for garnish

Instructions:

1. Heat oil in a large saucepan over medium heat. Add onion and sauté until soft (5–6 min)

2. Stir in garlic, ginger, turmeric, cumin, and coriander. Cook 1 min until fragrant.

3. Add lentils, sweet potato, coconut milk, and vegetable broth. Bring to a boil.

4. Reduce heat and simmer uncovered 20–25 min, or until lentils and sweet potato are tender.

5. Stir in lime juice and season to taste. Let sit for 5 min to thicken.

6. Serve over brown rice or quinoa. Garnish with fresh herbs.

Watch the recipe video here.