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Veganuary Special recipe with both the ingredients and instructions displayed:
*Veganuary Special: Lentil and Sweet Potato Curry*
*Ingredients:*
- 1 onion, 200g, finely chopped
- 2 large cloves garlic, minced
- 1 cup dry lentils (soaked and rinsed)
- 2 medium sweet potatoes, 1000g, peeled and diced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1 can (400g) diced tomatoes
- 1 can (400ml) coconut milk
- Fresh cilantro for garnish
*Instructions:*
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the dry lentils, stirring well.
3. Incorporate the curry powder, ensuring an even coating.
4. Introduce the ground cumin, stirring to infuse its flavour.
5. Sprinkle in the ground coriander, distributing it evenly throughout the mixture.
6. Add the turmeric, providing a vibrant colour to the dish.
7. Season with salt and pepper to taste.
8. Toss in the diced sweet potatoes, ensuring they are well-coated with the flavorful mix.
9. Pour in the diced tomatoes, stirring gently to combine.
10. Gradually add the coconut milk, bringing the mixture to a gentle boil. Allow it to boil for 2-3 minutes.
11. Reduce the heat and let the curry simmer for approximately 20-25 minutes, or until the lentils and sweet potatoes are tender.
12. Adjust seasoning if needed, allowing the flavours to meld.
13. Serve the curry over rice or quinoa, garnished with fresh cilantro.
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