Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large chopped onion to the pot and sauté for 5 minutes until softened.

3. 3

   Stir in 3 cloves of minced garlic, 1 inch of grated fresh ginger, 2 teaspoons of curry powder, 1 teaspoon of ground turmeric, and 1 teaspoon of ground cumin, cooking for 1 minute until fragrant.

4. 4

   Add 2 cups of diced sweet potatoes and 1 cup of rinsed red lentils to the pot, stirring to combine with the spices.

5. 5

   Pour in 4 cups of vegetable broth and 1 (13.5 oz) can of full-fat coconut milk, bringing the mixture to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender.

6. 6

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

7. 7

   Season the stew with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, adjusting to taste before serving warm.