Sweet Potato Lentil Curry
Lately I have been learning more and more about different dietary restrictions and it can be complicated having a group of friends over for dinner. I was excited to come across a recipe from Julie Van Rosendaal. This one main dish recipe should accommodate most dietary restrictions. Sweet Potato Lentil Curry is meat free, dairy free, gluten free and delicious.
- 2 teaspoons canola oil
- 1 medium onion sliced
- 1 tablespoon freshly grated ginger
- 3 garlic cloves minced
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 cinnamon stick
- 1 400 ml can coconut milk (light or regular)
- 1 cup water
- 2 sweet potatoes peeled and diced
- 1/2 cup dried green lentils
- 4 cups baby spinach chopped if desired
In a large frying pan over medium high heat add oil and then onions and sauté until soft approximately 5 minutes.
Add ginger, garlic, curry powder, cumin, turmeric and salt. Stir and cook another 2 minutes.
Add cinnamon stick, coconut milk, water, sweet potatoes and lentils.
Cover and simmer on low for approximately 25 minutes until sweet potatoes are tender.
If making ahead of time add spinach - no need to stir. Refrigerate and reheat 10 minutes before dinner.
Stir in spinach and cook for another minute until spinach wilts.
Serve over rice.