Red Lentil and Sweet Potato Curry with Spinach
Website: Van Rosendaal, Julie. "Red Lentil and Sweet Potato Curry with Spinach". Spilling the Beans.
Serves: 6-8
- 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
- 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. 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.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/06/26/red-lentil-and-sweet-potato-curry-with-spinach/
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