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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil (or olive or avocado oil // if oil-free, sub water)
- 1 medium yellow onion (diced, 1 medium onion yields ~1 ½ cups or 240 g)
- 2 medium carrots (peeled and chopped, 2 medium carrots yield ~3/4 cup or 120 g)
- 4 cloves garlic (minced, 4 cloves garlic yield ~1 ½ Tbsp)
- 1 tsp. minced fresh ginger
- 1/4 tsp. sea salt (each, + black pepper, plus more to taste)
- 1 1/2 Tbsp. curry powder (*, DIY for best flavor)
- 2 cups diced potatoes (cut into 3/4-inch pieces, we used Yukon gold)
- 1 cup brown lentils (or uncooked green)
- 4 cups vegetable broth (or store-bought — we like Pacific brand)
- 3 cups chopped kale (or baby spinach)
- 1/2 cup light coconut milk (canned, or sub homemade cashew cream)
- 1 Tbsp. coconut sugar (optional)
- freshly chopped cilantro
- lemon juice
- naan (Easy Vegan, or Gluten-Free Naan or Garlic Bread)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol |
Sodium1190mg50% |
Potassium770mg22% |
Protein15g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber18g72% |
Sugars9g |
Vitamin A120% |
Vitamin C20% |
Calcium8% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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