Red Lentil Curry With Sweet Potato and Spinach
This Red Lentil Curry With Sweet Potato and Spinach recipe is vegan, gluten-free, and a nourishing cold-weather dish! It's ready in just 30 minutes!
Ingredients
- 2 tablespoons coconut oil
- 1 cup sweet potato diced, (about 2 small sweet potatoes)
- ½ onion diced
- 3 garlic cloves minced
- 1 cup dry red lentils, rinsed
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (14.5 ounce) can diced tomatoes
- 2.5 cups vegetable broth
- ½ lemon juiced
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon garam masala powder
- ½ teaspoon ginger powder, (or 2 tablespoons grated fresh ginger)
- 2 cups spinach
Instructions
- In a large pot, saute sweet potatoes in coconut oil for 3-4 minutes.
- Next, add the onion and continue sauteing for 2 more minutes.
- Add the garlic and lentils. Stir the lentils so they become coated with oil.
- Add coconut milk, diced tomatoes, vegetable broth, lemon juice, salt, curry powder, garam masala, and ginger powder and stir well.
- Cover, bring to a boil, and then turn down heat to let simmer for 10-15 minutes until lentils are soft.
- Add spinach right at the end, stirring to combine.
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