Sweet Potato Curry Recipe

• 2 TBS (2x) OLIVE OIL
• 3 garlic cloves minced
• 1 sweet onion chopped
• 32 ounce chicken broth
• 3 cubed sweet potatoes
• 1.5 cups dry red lentils
• 1 can diced tomatoes
• 1 green pepper chopped
• 1/2 chopped head cauliflower
• 2 TBS tomato paste
• 2 TSP Grated Ginger
• 2 TSP Curry Powder
• 1 TSP Cumin
• 1 TSP coriander
• 1/2 TSP oregano
• 1 TSP Turmeric
• 1/2 TSP CRUSED RED PEPPER
• 1/2 cup Chopped cilantro
• TO TASTE S+P
• 3 handfuls Arugula
• broccoli sprouts
• 4 TBS cauliflower bread crumbs

DIRECTIONS

1. In a Dutch oven sauté onions and garlic, in about 2 TBS of olive oil over medium heat. once translucent add everything from chicken broth to crushed red pepper and half of the cilantro. Bring to a boil and stir.
2. Reduce to low, simmer 4 hours, stirring occasionally.
3. When you are ready to eat prepare your arugula salad. mix together arugula, s+P, olive oil, cauliflower bread crumbs and top on dish sprinkle with broccoli sprouts and remainder of cilantro .