Lentil and Sweet Potato Curry

Savor the rich and aromatic flavors of this Lentil and Sweet Potato Curry, a delightful vegan and gluten-free dish perfect for lunch. Packed with nutritious lentils, tender sweet potatoes, and fresh spinach, all simmered in a creamy coconut curry sauce, it offers a satisfying and hearty meal.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tbsp curry powder

1/2 tsp ground cumin

1/2 tsp turmeric

1/4 tsp cayenne pepper

1 cup red lentils, rinsed

2 medium sweet potatoes, peeled and diced into 1/2 inch cubes

4 cups vegetable broth

1 can (14 oz) coconut milk

2 cups fresh spinach leaves

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.

2. Add garlic and ginger, cooking for another 2 minutes until fragrant.

3. Stir in curry powder, cumin, turmeric, and cayenne pepper, and cook for 1 minute to toast the spices.

4. Add lentils, sweet potatoes, vegetable broth, and coconut milk to the pot. Stir to combine.

5. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until lentils and sweet potatoes are tender.

6. Stir in spinach and cook for an additional 2-3 minutes until wilted. Season with salt, pepper, and lime juice to taste.

7. Remove from heat and let the curry rest for a few minutes before serving. Garnish with fresh cilantro.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.