Ingredients
Ingredients:
– 1 tablespoon coconut oil or olive oil
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– one tablespoon curry powder
– 1 teaspoon ground turmeric
– one teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional, for heat)
– 1 medium sweet potato, peeled and cubed
– 1 cup red lentils, rinsed
– one can (14 oz) coconut milk (full fat for extra creaminess)
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth or water
– 1 teaspoon salt (or to taste)
– 1/4 teaspoon black pepper
– 2 cups fresh spinach or kale, chopped
– 1 tablespoon fresh lime juice
– Fresh cilantro for garnish (optional)
Instructions
Preparation:
Step 1: Prepare your ingredients
Before starting, ensure all your vegetables are chopped, your lentils are rinsed, and your spices are ready. This will make the cooking process smoother and more efficient.
Step 2: Sauté the aromatics
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Next, add the minced garlic and grated ginger. Stir constantly for about 1-2 minutes until fragrant, being careful not to let the garlic burn.
Step 3: Toast the spices
Once the aromatics are fragrant, add the curry powder, ground turmeric, cumin, coriander, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices. Let the spices cook for about 1 minute, toasting them gently to release their flavors and aroma.
Step 4: Add the sweet potatoes, lentils, and liquids
Now, add the cubed sweet potatoes, rinsed lentils, coconut milk, diced tomatoes, and vegetable broth to the pot. Stir everything together to ensure the sweet potatoes and lentils are fully submerged in the liquid. Add salt and black pepper at this stage. Bring the mixture to a simmer over medium heat.
Step 5: Simmer the curry
Once the curry starts to simmer, reduce the heat to low and cover the pot. Let the curry cook for about 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils have broken down, creating a creamy texture. If the curry seems too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
Step 6: Add the greens
In the last few minutes of cooking, stir in the chopped spinach or kale. Let the greens wilt down in the hot curry, which should take about 2-3 minutes. Finally, stir in the fresh lime juice, which adds a lovely brightness to the dish.
Step 7: Garnish and serve
Once the curry is ready, taste it and adjust seasoning as needed, adding more salt, pepper, or a squeeze of lime juice if desired. Serve the curry hot, garnished with fresh cilantro if you like.
Notes
– Coconut milk: Using full-fat coconut milk will give the curry its signature creamy texture, but you can use light coconut milk if you’re looking for a lighter version.
– Sweet potatoes: If you cut the sweet potatoes into smaller cubes, they will cook faster, making this dish quicker to prepare.
– Lentils: Red lentils cook quickly and break down easily, creating a creamy base for the curry. Green or brown lentils can also be used, but they will hold their shape more, resulting in a chunkier texture.
– Consistency: If your curry is too thick, simply add more vegetable broth or water. If it’s too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 350 per serving
- Sodium: 500mg (depends on the broth and canned goods used)
- Protein: 12g