Red Lentil and Sweet Potato Curry with Spinach

This is one of those recipes you will make over and over and over again. As in forever. The first time we had it there was a unanimous, ‘holy moly this is good’ kind of conversation around our dinner table and then when I briefly lost the recipe, I pretty much descended into a low level state of panic that annoyed the hell out of all those around me for days (Ok maybe it had nothing to do with losing the recipe). Crazy.. but thankfully I found it and all is well in our world. With lentils, sweet potatoes, and spinach this is a super healthy, satiating meal that reheats really well. You can half the recipe but seriously I wouldn’t bother as you will be thrilled to open your fridge and see leftovers the following day.Chop your onions, grate your ginger and press your garlic by hand or use this little gem that lives on my countertop, The Kitchen Aid mini food chopper,  to speed up the process. I won mine in a recipe contest for Raisin Bran and use it for everything.Cut up your orange sweet potato (or ‘yams’ as our grocery stores in Canada incorrectly call them) and measure out the rest of your ingredients.Heat your canola oil in a large pot over medium heat and once hot add your diced onion. Saute for about 5 minutes. Add your grated ginger, pressed garlic, curry powder, cumin, turmeric and salt. Your house will be smelling marvellous! Stir to combine and saute for another minute.Add your chunks of sweet potato, lentils, coconut milk, and water and mix well. Bring it to a boil and then cover and reduce the heat to simmer. Cook for about 20 minutes until the sweet potato is tender and the lentils are done. Stir every few minutes to prevent sticking or burning. Uncover and stir in your chopped spinach. Remove from the heat. Serve over steamed rice. If you’re wondering about these gorgeous hammered copper Indian serving bowls, I purchased them online from Amazon and absolutely love them!

Adapted fromVan Rosendaal, Julie. “Red Lentil and Sweet Potato Curry with Spinach”. Spilling the Beans.

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5.0 from 1 reviews

Red Lentil and Sweet Potato Curry with Spinach

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

A delicious, creamy lentil curry with yams and spinach.

Website: Van Rosendaal, Julie. "Red Lentil and Sweet Potato Curry with Spinach". Spilling the Beans.

Serves: 6-8

Ingredients

• 1 tbsp organic canola oil
• 2 onions, diced
• 2 tbsp grated fresh ginger
• 8 cloves of garlic, pressed
• 4 tsp curry powder
• 2 tsp ground cumin
• 2 tsp turmeric
• 1¼ tsp salt
• 2 medium orange sweet potatoes peeled and cut into ½ inch chunks
• 1¼ cup red lentils
• 2 14 oz (398 ml) cans of coconut milk
• 2 cups water
• 2 cups packed chopped fresh baby spinach leaves
• Cooked rice for serving

Instructions

1. Heat your canola oil in a large pot over medium heat and once hot add your diced onion. Saute for about 5 minutes.
2. Add your grated ginger, pressed garlic, curry powder, cumin, turmeric and salt. Stir to combine and saute for another minute.
3. Add your chunks of sweet potato, lentils, coconut milk, and water and mix well.
4. Bring it to a boil and then cover and reduce the heat to simmer.
5. Cook for about 20 minutes until the sweet potato is tender and the lentils are done. Stir every few minutes to prevent sticking or burning.
6. Uncover and stir in your chopped spinach. Remove from the heat.
7. Serve over steamed rice.

3.5.3208