Creamy Thai Sweet Potatoes and Lentils

• lentils↗1 cup

  rinsed

• vegetable broth↗4 cup
• medium sweet potatoes, unpeeled and diced.↗2
• turmeric↗1 teaspoon
• oil3 tablespoon
• butter↗1 tablespoon
• cloves garlic, minced↗2
• onion, thinly sliced↗0.5
• head green cabbage, thinly shredded↗0.5
• jalapenos, ribs and seeds removed, minced↗2
• fresh minced ginger↗2 teaspoon
• can fire roasted tomatoes14.5 ounce
• regular coconut milk↗0.66666666666667 cup
• cilantro for topping↗
• salt to taste↗

Step-by-step instructions

1. 1

   Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil and then simmer on low for 30-45 minutes, or until lentils and sweet potatoes are just barely done cooking. Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.

2. 2

   Heat the oil and butter in a large skillet. Add garlic, onions, and jalapenos. Saute for 2-3 minutes. Add the cabbage and cook for 10 minutes, or until cabbage is cooked through.

3. 3

   Add cabbage to lentil pot and stir in coconut milk. Top with cilantro.