Curried Lentils, Sweet Potato & Spinach
Created by VegGirl on July 18, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #20213
Ingredients
- Olive oil, for cooking
- 1 yellow onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, crushed
- 2 teaspoons curry paste (or powder, or to taste)
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt to taste
- 5 ounce sweet potato (1 small ,peeled and cubed)
- 1/3 cup dry lentils (split red lentils)
- 1 cup coconut milk (or whipping cream)
- 1 cup water
- Fresh spinach (a big handful)
How to Make
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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.
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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.
Nutritional Facts
- 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