Red Lentil Curry with Sweet Potatoes and Spinach

A creamy red lentil curry with sweet potatoes and spinach that keeps well for meal prep. It often tastes even better the next day and can be stored in the refrigerator for several days.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 250 g red lentils
• 1 pc onion
• 2 pc garlic cloves
• 1 pc piece of fresh ginger (about 2 cm)
• 500 g sweet potatoes
• 2 tbsp cooking oil
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 can can of chopped tomatoes (400 g)
• 400 ml coconut milk
• 800 ml water
• 150 g leaf spinach
• 1 pc lime, juice
• 1 tsp salt
• black pepper, freshly ground
• bunch fresh coriander for serving

Method

1. Peel and finely dice the onion and garlic. Peel and finely grate the ginger.
2. Peel the sweet potatoes and cut them into cubes of about 2 cm.
3. Heat the oil in a large pot over medium heat. Sweat the onion for 4 to 5 minutes until translucent, then briefly sweat the garlic and ginger along with it.
4. Stir in the curry powder, turmeric and cumin and toast for about 1 minute, until fragrant.
5. Add the sweet potato cubes, lentils, chopped tomatoes and water. Bring to a boil, then reduce the heat and simmer, covered, for about 20 minutes, until the lentils and sweet potatoes are soft. Stir occasionally.
6. Stir in the coconut milk and simmer gently, uncovered, for another 5 minutes, until the curry has thickened slightly.
7. Stir in the spinach until it wilts. Season with lime juice, salt and pepper.
8. For meal prep, let the curry cool and transfer it to airtight containers. It keeps in the refrigerator for several days and can be reheated well in the microwave or in a pot.
9. Before serving, sprinkle with fresh coriander to taste.