Mild Coconut Lentil Curry

This recipe has all the creamy goodness of a traditional coconut lentil curry, but with a mild flavor that's perfect for kids. Lentils and sweet potatoes make it hearty, while coconut milk and aromatic spices create a rich and flavorful broth. Serve over rice or quinoa for a complete meal.

Ingredients:

• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, peeled and minced
• 2 carrots, peeled and diced
• 1 bell pepper, diced
• 1/2 head of cabbage, chopped
• 1 sweet potato, peeled and diced
• 1 cup red lentils
• 1 can diced tomatoes
• 1 can coconut milk
• 2 cups water
• 1/2 tsp curry powder
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion, garlic, and ginger, and saute for 2-3 minutes until the onion is translucent.
2. Add the carrots, bell pepper, cabbage, and sweet potato, and saute for 5-7 minutes until lightly softened.
3. Add the lentils, diced tomatoes, coconut milk, and water, and stir to combine. Add in the curry powder, ground coriander, and ground cumin.
4. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-35 minutes, stirring occasionally. The lentils and sweet potato should be fully cooked and the broth should be thickened.
5. Season with salt and pepper to taste, then remove from heat.
6. Serve over rice or quinoa, and garnish with fresh cilantro leaves.

The mild version of this curry still has plenty of flavor thanks to the rich coconut milk and aromatic spices, but without the spiciness. Your child is sure to love the creamy and comforting texture of this dish! Let me know if there's anything else I can help you with!