Description

A comforting, vibrant, and nutrient-rich curry featuring sweet potatoes, red lentils, and coconut milk, harmonized with warm spices and finished with fresh spinach and lime.

Ingredients

2 medium sweet potatoes, peeled and diced
1 cup red lentils, rinsed
1 can (14 oz) coconut milk
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
1 can (14 oz) diced tomatoes
2 1/2 cups vegetable broth
3 cups fresh spinach
Salt and black pepper to taste
1 tbsp lime juice
Optional: Fresh cilantro for garnish

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Instructions

Heat oil in a large pot over medium heat. Sauté chopped onion for 4–5 minutes until translucent.
Add garlic and ginger; cook until fragrant, about 1 minute.
Stir in curry powder, cumin, and turmeric. Let spices bloom for 1 minute.
Add diced sweet potatoes and rinsed lentils, stirring to coat with spices.
Pour in diced tomatoes and vegetable broth. Stir in coconut milk. Bring to a boil, then reduce to simmer and cook uncovered for 25–30 minutes, stirring occasionally, until lentils and potatoes are tender.
Stir in spinach and cook until wilted. Add lime juice, salt, and pepper to taste.
Let sit a few minutes before serving to deepen flavor.

Notes

Garnish with cilantro, scallions, a swirl of coconut cream, or toasted pumpkin seeds.
Serve with basmati rice, quinoa, naan, or roasted cauliflower steaks.
To make oil-free, use broth for sautéing. Cashew cream or almond butter can replace coconut milk if needed.