Sweet Potato and Red Lentil Curry

Ingredients

• 2 tablespoons coconut oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
• 1 cup dried red lentils, rinsed
• 1 can diced tomatoes, with juices (14.5 ounces)
• 1 can coconut milk (14 ounces)
• 2 cups vegetable broth
• 1 teaspoon salt
• 3 cups fresh spinach, roughly chopped
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped

Method

1. 1

   Melt the coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

   5:00 · Soften onion
2. 2

   Stir in the garlic and ginger and cook until fragrant.

   1:00 · Cook garlic and ginger
3. 3

   Add the curry powder, cumin, turmeric, and cayenne. Stir constantly and toast the spices in the oil.

   0:45 · Toast spices
4. 4

   Add the sweet potatoes, red lentils, diced tomatoes with their juices, coconut milk, vegetable broth, and salt. Stir to combine and bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer until the sweet potatoes are tender and the lentils have broken down into a thick, creamy base, stirring occasionally.

   30:00 · Simmer curry
6. 6

   Stir in the chopped spinach and cook until wilted.

   2:00 · Wilt spinach
7. 7

   Taste and adjust salt as needed. Ladle into bowls, top with cilantro, and serve with lime wedges.