The perfect, quick dish for these colder months! Gluten free, dairy free and sugar free, this is something you can add into most diets without an issue. I serve mine with a side of jasmine or basmati rice.
✅ 2/3 cup dried lentils
✅ 2 tbsp olive oil (or veggie broth)
✅ 1 small yellow onion, diced
✅ 4 garlic cloves, minced
✅ 1-inch piece ginger, grated
✅ 1 tbsp curry powder
✅ 2 tsp garam masala
✅ 1 tsp ground cumin
✅ ½ tsp ground coriander
✅ ½ tsp sweet paprika
✅ ½ tsp turmeric
✅ 1 14-ounce can coconut milk
✅ 1 cup vegetable broth, plus more as needed
✅ ½ cup tomato puree or strained tomatoes
✅ 2 small sweet potatoes, peeled & cut in 1” pieces
✅ 2 packed cups baby spinach
✅ Fresh lime juice to taste
✅ Salt to taste
✅ ¼ cup chopped cilantro, for garnish
1 - In a small saucepan, combine lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or until the lentils are al dente. Drain.
2 - Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric.
3 - Heat the oil in a medium saucepan over medium-high heat. Cook the onion for about 3 minutes, or until translucent. Add the garlic, ginger, and mixed spices. Cook for one minute more, stirring constantly.
4 - Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed.
5 - Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice and salt to taste. Garnish with cilantro if desired.