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Once all your ingredients are combined, it’s time to let the magic happen through simmering. This critical step is where flavors meld together, creating a harmonious blend that defines the essence of your Sweet Potato Lentil Coconut Curry.

Sweet Potato Lentil Coconut Curry

Discover the comforting goodness of Sweet Potato Lentil Coconut Curry, a delightfully nourishing plant-based meal that's easy to prepare. This recipe blends the sweetness of sweet potatoes with protein-rich lentils and creamy coconut milk, resulting in a satisfying dish packed with vitamins, fiber, and healthy fats. Perfect for vegans and anyone looking to enjoy wholesome flavors, this curry is sure to impress at any dinner table. Dive into a bowl of warmth and health today!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 cup red lentils, rinsed under cold water

1 can (400 ml) coconut milk, full fat for creaminess

2 cups vegetable broth, low-sodium preferred

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced or grated

1 tablespoon curry powder, adjust based on spice preference

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon chili powder (or to taste)

1 tablespoon olive oil, for sautéing

1 cup diced tomatoes (freshly chopped or canned)

1 cup spinach (fresh or frozen)

Salt and freshly cracked black pepper to taste

Fresh cilantro, chopped, for garnish

Juice of 1 lime, for brightness

Instructions
 

Prepare the Base: In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for approximately 5 minutes, stirring occasionally, until the onion becomes softened and translucent. Next, add the minced garlic and ginger; cook for an additional minute until they release their aromatic fragrance.

    Add the Spices: Stir in the curry powder, ground cumin, turmeric powder, and chili powder into the pot. Cook these spices, stirring frequently, for about 1-2 minutes. This process will toast the spices and enhance their flavors.

      Combine the Ingredients: To the spice mixture, add the diced sweet potatoes and rinsed red lentils. Mix well to evenly coat them with the spices. Then pour in the diced tomatoes, creamy coconut milk, and vegetable broth. Stir everything together thoroughly to ensure all ingredients are well combined.

        Simmer the Curry: Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 25-30 minutes. Stir occasionally to prevent the lentils and sweet potatoes from sticking to the bottom, cooking until the sweet potatoes are tender and the lentils are fully cooked.

          Add Spinach and Season: After the sweet potatoes and lentils are cooked, gently fold in the spinach. Allow it to wilt for about 3-5 minutes. Taste the curry and adjust the seasoning with salt, freshly cracked black pepper, and a splash of lime juice for brightness.

            Serve: Ladle the warm curry into bowls, adding a generous garnish of freshly chopped cilantro. For a wholesome meal, serve it with cooked rice or quinoa to nicely complement the creamy curry.

              Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings