Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of dried red lentils thoroughly under cold water and set aside, then dice 2 medium sweet potatoes into 1-inch cubes.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 medium chopped onion and sauté for 5 minutes until softened.

3. 3

   Stir in 3 minced garlic cloves, 1 inch of grated ginger, 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 the rinsed red lentils, diced sweet potatoes, 1 can (13.5 fl oz) of full-fat coconut milk, and 2 cups of vegetable broth to the pot, bringing the mixture to a simmer.

5. 5

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

6. 6

   While the curry cooks, combine 1.5 cups of basmati rice, 2.5 cups of water, and 1/4 cup of unsweetened shredded coconut in a separate saucepan, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until water is absorbed.

7. 7

   Stir in 5 ounces of fresh spinach and the juice of 1 lime into the finished curry, cooking for another 2-3 minutes until the spinach wilts.

8. 8

   Serve the Spiced Lentil and Sweet Potato Curry hot over the coconut rice, garnished with 1/4 cup of fresh chopped cilantro.