Aromatic Lentil & Sweet Potato Stew

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large chopped onion, 3 minced garlic cloves, and 1 inch of grated ginger to the pot and sauté for 5 minutes until softened.

3. 3

   Stir in 2 tablespoons of curry powder, 1 teaspoon of turmeric powder, and 1 teaspoon of cumin powder, cooking for 1 minute until fragrant.

4. 4

   Add 2 medium peeled and diced sweet potatoes, 1 cup of dried red lentils, 1 can (14.5 oz) of undrained diced tomatoes, and 4 cups of vegetable broth to the pot, then bring the mixture to a boil.

5. 5

   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender and the sweet potatoes are soft.

6. 6

   Stir in 1 can (13.5 fl oz) of full-fat coconut milk and 5 oz of fresh spinach, cooking for another 3-5 minutes until the spinach is wilted.

7. 7

   Remove from heat, stir in 2 tablespoons of fresh lime juice, and season with salt and black pepper to taste.

8. 8

   Serve the stew hot, garnished with 1/4 cup of fresh chopped cilantro.