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- 2 tablespoons olive oil
- 2 tablespoons minced fresh ginger
- 4 cloves garlic, minced
- 2 onions, minced
- 2 tablespoons curry powder
- 2 tablespoons cumin
- 2 teaspoons ground coriander
- 2 cups diced sweet potato
- 2 cups red lentils
- 4 cups vegetable broth
- 2 cups spinach
- 3 cups coconut milk
- 2 teaspoons ground turmeric
- Salt, to taste
- Black pepper, to taste
- Steamed rice, (optional) for serving
- Coconut yogurt, (optional) for serving
- Fresh cilantro, for garnish
In a large sauté pan, heat olive oil over medium heat. Add onion, garlic and ginger and cook for about 3-4 minutes until golden. Add the spices and stir everything until combined
Add sweet potato and stir gently for 2 minutes. Add lentils and vegetables broth. Bring to a boil and then reduce to a simmer, cover and let cook until the sweet potato and lentils are tender, about 15 minutes. stirring occasionally.
Add the spinach and coconut milk and leave to cook for 10 more minutes.
Serve with basmati rice and top with coconut yogurt, half of an avocado and fresh coriander. Enjoy !