Red Lentil & Sweet Potato Curry with Spinach

Name: Red Lentil & Sweet Potato Curry with Spinach
Cuisine: Indian
Ingredients: 1 onion, chopped; Canola or olive oil, for cooking; Canola or olive oil, for cooking; 2 tsp (10 mL) curry paste or powder; 1 tsp (5 mL) ground cumin; 1 tsp (5 mL) turmeric; ½ tsp (2.5 mL) salt; 1 jalapeño pepper, seeded and finely chopped; 1 Tbsp (15 mL) grated fresh ginger; 3 garlic cloves, crushed; 2 tsp (10 mL) curry paste or powder; 1 cup (250 mL) packed baby spinach leaves; Steamed rice, for serving; 1 medium dark-fleshed sweet potato, peeled and cut into ½-inch chunks; ½ cup (125 mL) dry red lentils; 14 oz (398 mL) can coconut milk; 1 cup (250 mL) water

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This curry brings out the best in everyone at the party (meaning everything in the pan); as a result, it’s now in heavy rotation in both of our households.

Ingredients

Canola or olive oil, for cooking
1 onion, chopped
1 jalapeño pepper, seeded and finely chopped

Asia
India
Main course
Gluten-free
Vegan

Method

In a large, heavy skillet, heat a drizzle of oil over medium-high heat. Sauté the onion for about 5 minutes, until soft; add the jalapeño, ginger, garlic, curry paste, cumin, turmeric, and salt. Cook for a few more minutes.

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