Lentil, Sweet Potato and Spinach Curry
A creamy coconut curry of red lentils, sweet potato and baby spinach served over rice.
🍳 Cook: 25 min
Ingredients
| — | olive oil | |
| 1 | onion, chopped | |
| 1 | hot pepper, deseeded and chopped | |
| 1 tbsp | 15 ml | grated ginger root |
| 3 | garlic cloves, crushed | |
| 2 tsp | 10 ml | curry (paste or powder) |
| 1 tsp | 5 ml | cumin |
| 1 tsp | 5 ml | turmeric |
| 1/2 tsp | 2.5 ml | salt |
| 1 | medium sweet potato, peeled and cut into small cubes | |
| 1/2 cup | 120 ml | dry red lentils |
| 398 ml | coconut milk | |
| 1 cup | 240 ml | water |
| a large handful | baby spinach leaves |
Instructions
In a large non-stick pot, heat a little fat over medium heat. Saute the onion inside for about 5 minutes, then add the hot pepper, the ginger, the garlic, the curry, the turmeric, the cumin and the salt. Cook for a few more minutes. Stir in the sweet potato, the lentils, the coconut milk and the water, let the mixture come to a gentle simmer over low heat, then cover it, reduce the heat to low and cook for about another 20 minutes, until the potatoes soften. Remove the lid and tear the spinach into the pot, stir, return the lid and cook for another minute or two, just until the spinach softens and reduces in volume. Serve immediately over a bed of rice.