Sweet Potato Coconut Lentil Curry

Heat 3 cups of vegetable broth in a medium-sized saucepan over high heat until it reaches its boiling point.

Meanwhile, warm 2-3 tablespoons of coconut oil in a large cooking vessel over medium-high heat until it reaches its smoking point. Add 1 medium-sized onion and sauté until it becomes soft and translucent, taking approximately 5 minutes. Introduce the tikka masala seasoning into the mixture and cook for 1 minute, stirring constantly. Add 2-3 cloves of garlic and cook until it emits a fragrant aroma, without allowing the garlic to burn, taking about 1 minute. Add 2 cups of diced tomatoes, 1-inch piece of ginger, 1 teaspoon of turmeric powder, and a pinch of salt. Cook the mixture for 5 minutes while stirring frequently.

Combine 1 cup of cooked lentils, 2 medium-sized sweet potatoes, a pinch of cayenne pepper, and the heated vegetable broth in the large cooking vessel. Bring the mixture to a rolling boil over medium-high heat. Gradually reduce the heat, cover the vessel with a lid, and simmer the mixture occasionally to prevent it from sticking to the bottom of the pot. Continue cooking until both lentils and sweet potatoes are cooked through, taking around 40 minutes.

Add 1 cup of coconut milk to the mixture and stir until it is fully incorporated. Bring the mixture back to a simmer before removing it from heat. Serve the dish over steaming hot rice, garnished with chopped cilantro on top.