Red Lentil & Sweet Potato Curry with Spinach

Name: Red Lentil & Sweet Potato Curry with Spinach
Ingredients: canola or olive oil, for cooking; 1 onion, chopped; 1 fresh jalapeño, seeded and finely chopped; 1 Tbsp. grated fresh ginger; 3 garlic cloves, crushed; 2 tsp. curry paste or powder; 1 tsp. cumin; 1 tsp. turmeric; 1/2 tsp. salt; 1 medium dark-fleshed sweet potato, peeled and cut into 1/2" cubes; 1/2 cup dry red lentils; 1 14 oz. (398 mL) can coconut milk; 1 cup water; a big handful of baby spinach leaves

AuthorJulie

Yields1 Serving

canola or olive oil, for cooking

1 onion, chopped

1 fresh jalapeño, seeded and finely chopped

1 Tbsp. grated fresh ginger

3 garlic cloves, crushed

2 tsp. curry paste or powder

1 tsp. cumin

1 tsp. turmeric

1/2 tsp. salt

1 medium dark-fleshed sweet potato, peeled and cut into 1/2" cubes

1/2 cup dry red lentils

1 14 oz. (398 mL) can coconut milk

1 cup water

a big handful of baby spinach leaves

In a large, heavy skillet, heat a drizzle of oil over medium-high heat. Saute the onion for about 5 minutes, then add the jalapeño, ginger, garlic, curry paste, cumin, turmeric and salt. Cook for a few more minutes.

Stir in the sweet potato, lentils, coconut milk and water; bring to a simmer, then cover, turn the heat down to medium-low and cook for about 20 minutes, until the potatoes are tender.

Uncover and tear in the spinach; stir, return the lid and cook for another minute or two, just until the spinach wilts. Serve immediately, over rice.

Categorybeans, vegetables, vegetarian

Ingredients