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Veggie Lentil Curry (Fridge Forage Edition)

This warming and comforting curry takes advantage of vegetables you have on hand and uses up leftovers. This is a completely customizable meal; make it to your taste and feel free to substitute out any ingredient you don't have, and it will still taste absolutely delicious!

Veggie Lentil Curry
Veggie Lentil Curry

Approximately 4 servings


1 Tablespoon coconut oil (or olive or avocado; coconut gives a richer flavor)

1/2 onion, diced

1 Tablespoon curry powder

1/2 teaspoon each onion powder, garlic powder and paprika

4 garlic cloves, minced

2-3 fresh thyme leaves (or oregano or marjoram; use 1/2 teaspoon if using dried herbs)

1 cup cubed potato, cut small (can also use sweet potato)

1 small carrot, sliced (or any other root vegetable like parsnips)