[Red Lentil & Sweet Potato Curry with Spinach]
Source: Times Colonist - Erik Akis
Ingredients
- Canola or olive oil, for cooking
- 1 onion, chopped
- 1 fresh jalapeno, seeded and finely chopped
- 1 tablespoon grated ginger
- 3 garlic cloves, crushed
- 2 teaspoons curry paste
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon salt
- 1 medium, dark-fleshed sweet potato, peeled and cut into 1/2-inch (1-cm) chunks
- ½ cup dry red lentils
- 1 14-ounce (398-mL) can coconut milk
- 1 cup water
- 1 packed cup baby spinach
- steamed rice, for serving
Directions
1. In a large, heavy skillet, heat a drizzle of oil over medium-high heat. Saute the onion for about 5 minutes, until soft; add the jalapeno, ginger, garlic, curry paste, cumin, turmeric and salt. Cook for a few more minutes. |
2. Stir in the sweet potato, lentils, coconut milk and water; bring to a simmer, then cover, turn the heat down to medium-low and cook for about 20 minutes, until the potatoes are tender. |
3. Uncover and tear in the spinach; stir, return the lid and cook for another minute or two, just until the spinach wilts. Serve immediately, over rice. |
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Categories
Vegetarian[ Back to top ]
