Red Curry Lentils with Sweet Potatoes and Spinach

If you are looking for a flavorful, hearty, and healthy dish, look no further than Red Curry Lentils with Sweet Potatoes and Spinach. This delicious recipe is easy to make, full of nutritious ingredients, and packed with bold flavors that will satisfy your taste buds.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: Indian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 Servings

Calories: 498 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - onion
1 - jalapeno
2 - sweet potatoes
1 tsp - salt
4 cloves - garlic
1 tbsp - fresh ginger
4 tablespoons - red curry paste
2 teaspoons - turmeric
1 tsp - garam masala
½ tsp - cayenne pepper
1 can - diced tomatoes
2 cups - red lentils
4 cups - water
2 cans - coconut milk
2 cups - baby spinach
2 tablespoons - fresh cilantro
1 - lime
Cashews

Instructions

Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and jalapeno, and cook until softened, about 7 minutes.
Add the sweet potatoes and salt, and cook for another 7 minutes.
Add the garlic and ginger, and cook for 1 minute.
Add the red curry paste, turmeric, garam masala, and cayenne pepper, and stir to coat the vegetables, and cook for 2 more minutes while stirring.
Add the diced tomatoes (with their juice), red lentils, and water. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the lentils are tender and the sweet potatoes are cooked through.
Stir in the coconut milk and baby spinach. Cook for another 5 minutes, or until the spinach is wilted.
Remove the pot from the heat and stir in the cilantro and lime juice.
Serve the curry hot, topped with chopped cashews. Enjoy!

Nutrition