Description
Lentil Sweet Potato Curry is perfect for a one-pan cozy meal!
Ingredients
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- 1 tbsp avocado oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tbsp ginger, finely chopped
- 2 medium sweet potatoes, cubed (about 3 cups)
- 3/4 cup red lentils
- 2 tbsp curry powder
- 1/2 tsp turmeric powder
- 1 cup crushed tomatoes
- 1 cup coconut milk
- 2 cups vegetable broth
- 2 cups spinach, roughly chopped
- salt and pepper to taste
- Cilantro to garnish
Instructions
- Rinse the lentils in cold water until the water runs clear. Set aside
- Heat the avocado oil in a large pan on medium-high heat.
- Add the onion, garlic and ginger and sauté for 2 minutes.
- Add the sweet potatoes, red lentils, curry powder, turmeric, crushed tomatoes, coconut milk and broth.
- Mix together and bring to a light boil on high heat.
- Reduce heat to medium-low, cover the pan and let simmer for 20 minutes, or until the sweet potato is tender.
- Add the spinach and stir until the spinach is wilted.
- Season with salt and pepper to taste and garnish with cilantro.
Notes
- Depending on how salty the broth is that you use, you may need more or less salt. Adjust to your preffered taste.
- Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 247
- Sugar: 3g
- Fat: 16g
- Carbohydrates: 23g
- Fiber: 4.5g
- Protein: 7.5g