Sweet Potato and Lentil Curry

A hearty and nutritious curry made with sweet potatoes and lentils, perfect for refueling after a workout. This dish is prepared with creamy coconut milk and seasoned with turmeric and cumin for a delicious, anti-inflammatory meal.

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

Ingredients

1 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tbsp ginger, minced

1 tsp cumin

1 tsp turmeric

1/2 tsp cayenne pepper (optional)

1 cup red lentils

2 medium sweet potatoes, peeled and diced

1 can (14 oz) coconut milk

2 cups vegetable broth

Salt and pepper to taste

2 cups spinach

Juice of 1 lime

Fresh cilantro for garnish

Rice or naan for serving

Instructions

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

2. Stir in garlic and ginger; cook for 1 minute until fragrant.

3. Add cumin, turmeric, and cayenne pepper; stir for 30 seconds.

4. Add lentils, sweet potatoes, coconut milk, and vegetable broth. Season with salt and pepper.

5. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, stirring occasionally, until lentils and sweet potatoes are tender.

6. Stir in spinach and cook until wilted, about 2 minutes.

7. Remove from heat and stir in lime juice. Garnish with cilantro.

8. Serve hot with rice or naan.

Storage

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

Reheating

Reheat in a saucepan over medium heat until warmed through, or microwave on high for 2-3 minutes, stirring halfway.

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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.