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Red Lentil & Sweet Potato Curry with Spinach

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.