sweet potato and red lentil coconut curry
Cuisine: Asian
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 tablespoon thinly sliced fresh ginger
  • 1½ tablespoons curry powder
  • ½ tablespoon ground turmeric
  • 1 garlic clove, minced
  • 1 medium sweet potato (about 230g), peeled and cubed
  • 1 medium carrot, peeled and sliced into coins
  • 250ml coconut milk
  • 1½ cups vegetable broth
  • ½ cup red lentils, rinsed
  • 3 cubes frozen spinach
  • 2 lemongrass stalks
Instructions
  1. In a large skillet, heat the vegetable oil over medium-high heat. Cook the onion with the ginger, curry powder and turmeric until fragrant and softened, about 5 minutes. Add the garlic, sweet potato and carrot and cook for 5 more minutes.
  2. Add the coconut milk, vegetable broth, red lentils and frozen spinach.
  3. Cut off the hard stems of the lemongrass stalks and bash the thick ends with a rolling pin to release the aroma. Put the lemongrass stalks on top of the curry and cover the skillet.
  4. Reduce heat to low and simmer for 30 minutes until all the vegetables are cooked through. Make sure to stir the vegetables and lentils from time to time to make sure that nothing sticks to the bottom of the pan and burns. Remove the lemongrass stalks right before serving and serve warm.
Notes
SERVING SUGGESTIONS: Serve this curry on top of rice (Basmati and Jasmine rice work well here) or quinoa
This recipe is freezer-friendly and can be easily doubled or tripled to serve more people.
Recipe by Savormania at http://www.savormania.com/en/sweet-potato-and-red-lentil-coconut-curry-4/