YOUR SOLIN GENERATED RECIPE
Creamy Coconut Red Lentil Curry with Sweet Potatoes
A warming and velvety curry that blends hearty red lentils with tender sweet potatoes, a hint of chickpeas, and a splash of light coconut milk. Spiced with fragrant curry and turmeric, this dish offers layers of texture and subtle sweetness, finished with fresh spinach and aromatic garlic and onions.
INGREDIENTS
1.5 cups cooked Red Lentils
0.25 cup cooked Chickpeas
1 medium Sweet Potato
0.5 cup Light Coconut Milk
1 cup Spinach
0.25 medium Onion (quartered)
2 cloves Garlic
1 tsp Curry Powder
1 tsp Turmeric
0.5 cup Vegetable Broth
Salt & Pepper to taste
PREPARATION
Rinse the red lentils thoroughly and, if not pre-cooked, simmer them in water until tender, about 15-20 minutes. Drain and set aside.
Peel and cube the sweet potato into bite-sized pieces. In a medium pot, add the sweet potato cubes with the vegetable broth and bring to a simmer until they begin to soften, about 10 minutes.
While the sweet potatoes are cooking, finely chop the onion and garlic. In a large pan, heat a small splash of water or a light oil substitute over medium heat, and sauté the onion and garlic until translucent and fragrant.
Add the curry powder and turmeric to the onions and garlic, stirring for about 30 seconds to bloom the spices.
Stir in the cooked red lentils and chickpeas into the pan along with the simmering sweet potatoes. Pour in the light coconut milk and mix gently.
Allow the curry to simmer on low heat for another 5-7 minutes, letting the flavors meld together. If the curry is too thick, you can add a little water to reach your desired consistency.
Just before serving, fold in the fresh spinach until wilted. Season with salt and pepper to taste.
Serve warm and enjoy your creamy, aromatic red lentil curry with sweet potatoes.