Ingredients
Curry
- 1 tablespoon olive oil
- 160 g onion chopped
- 3 cloves garlic minced, 9 g
- 6 g fresh ginger grated
- 1 tablespoon mild salt-free curry powder about 6.3 g
- 33 g tomato paste
- 450 g sweet potato peeled, cut into½-inch cubes
- 200 g dry split red lentils rinsed and drained
- 720 ml water plus more as needed
- 1/2 teaspoon fine salt 3 g
- 200 ml full-fat canned coconut milk stirred
- 100 g baby spinach
- 15 ml lime juice
Equipment
- 1 Large saucepan
- 1 Fine-mesh sieve
- 1 Knife and cutting board
- 1 Measuring spoons
- 1 wooden spoon
Instructions
Prepare and simmer
- Peel and cut sweet potato into even ½-inch cubes. Inspect lentils for debris, rinse in a sieve and drain. Chop onion, mince garlic and grate ginger.
- Heat oil in a large saucepan over medium heat. Soften onion for 5 minutes. Add garlic and ginger for 1 minute, then curry powder and tomato paste for 30–60 seconds, stirring.
- Add sweet potato, lentils, 720 ml water and salt. Bring to a gentle simmer. Cook 20–25 minutes, stirring near the bottom, until lentils and potato are tender. Add small splashes of hot water if thick before tender.
- Stir in coconut milk and spinach. Simmer another 3–5 minutes until spinach wilts and everything is hot.
- Remove from heat and add lime juice. Adjust texture with water so the curry settles comfortably in a bowl. Divide into four servings.
Nutrition
Serving: 1portionCalories: 446kcalCarbohydrates: 65.8gProtein: 16.1gFat: 12.9gSaturated Fat: 8gSodium: 398mgFiber: 12.6gSugar: 9g
Video
Notes
Use split red lentils, not whole brown or green lentils as a direct swap. Rice and bread are separate accompaniments. Check curry-powder labels for allergens. Refrigerate promptly, use within three days and reheat to 165°F (74°C), stirring and thinning with water.
Nutrition is an ingredient-based estimate per quarter batch including coconut milk and oil, excluding accompaniments. Labels and portions vary. Estimated prorated U.S. ingredient cost is USD 8.40 per batch, excluding tax, delivery and energy.
Related video by Cooking With Aunt Jay uses different ratios and peppers. Follow this card for this spinach-and-coconut version.
