Lentil & Sweet Potato Curry

This hearty Lentil & Sweet Potato Curry combines the earthy flavors of lentils with the sweetness of roasted sweet potatoes, creating a comforting dish that's both nutritious and satisfying. Enhanced with traditional Indian spices like cumin, coriander, and turmeric, this plant-based recipe balances flavors beautifully while being high in fiber and protein, making it a perfect choice for a wholesome meal.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 large sweet potato, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper
• 2 cups spinach or kale, chopped
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the cumin seeds and sauté until fragrant, about 1 minute.
2. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute.
3. Add the cubed sweet potato, rinsed lentils, vegetable broth, coconut milk, ground coriander, turmeric, salt, and black pepper. Bring to a boil.
4. Reduce the heat to low, cover the pot, and simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Stir in the chopped spinach or kale, cooking for an additional 5 minutes until wilted.
6. Finish with garam masala, adjusting seasoning if necessary. Serve hot, garnished with fresh cilantro.