Curried Lentils, Sweet Potato & Spinach
Recipe: #20213
July 18, 2015
Categories: Curries, Sweet Potato/Yam, One-Pot Meal, Gluten-Free, Heart Healthy High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, Vegetarian Dinner, Vegan Dinner, more
"A very flavorful vegan or vegetarian dish, this is quite quick, the greens cook down perfectly into quick curries, the dried red lentils are split, so they don’t require soaking, and cook in less than 15 minutes."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (226.7 g)
- Calories 251.1
- Total Fat - 14.9 g
- Saturated Fat - 12.8 g
- Cholesterol - 0 mg
- Sodium - 19.6 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 8.6 g
- Sugars - 4.6 g
- Protein - 7.2 g
- Calcium - 50.1 mg
- Iron - 3.5 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Set a large, heavy skillet over medium-high heat. Add a drizzle of oil and sauté the onion for a few minutes, then add the jalapeno, ginger, garlic, curry paste, cumin, turmeric and salt, and cook for a few more minutes.
Step 2
Stir in the sweet potato, lentils, cream or coconut milk and water; bring to a simmer, cover, reduce the heat to medium-low and cook for about 20 minutes, until the potatoes are tender. Stir in the spinach until it wilts.
Tips
No special items needed.
1 Reviews
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