YOUR SOLIN GENERATED RECIPE
Sweet Potato and Lentil Curry
Red lentils and cubed sweet potatoes simmered in an aromatic curry sauce, finished with a creamy dollop of protein-rich Greek yogurt for a velvety texture.
INGREDIENTS
1.5 cup cooked red lentils
0.5 cup cubed sweet potato
0.5 cup nonfat Greek yogurt
1 cup fresh spinach
0.5 tsp extra virgin olive oil
0.25 cup diced yellow onion
1 clove minced garlic
0.5 tsp minced ginger
1 tsp curry powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup water
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium heat and sauté the yellow onion, garlic, and ginger until fragrant.
Stir in the curry powder, sea salt, and black pepper to toast the spices for approximately one minute.
Add the cubed sweet potatoes and water to the skillet, then cover and simmer for 10 minutes until the potatoes are fork-tender.
Fold in the cooked red lentils and fresh spinach, heating through until the greens are completely wilted.
Remove the skillet from the heat and stir in the nonfat Greek yogurt until the sauce is smooth and creamy before serving.