Red Lentil and Sweet Potato Curry with Spinach
 
Prep time
Cook time
Total time
 
A delicious, creamy lentil curry with yams and spinach.
Website:
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.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/06/26/red-lentil-and-sweet-potato-curry-with-spinach/