Serves 5 , Ready in 15 Minutes
2/3 cup dried green, brown, or French lentils
2 tablespoons olive oil (or veggie broth)
1 small yellow onion, diced (about 1 cup)
4 garlic cloves, minced
1-inch piece ginger, grated
1 tablespoon curry powder
2 teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon sweet paprika
½ teaspoon turmeric
1 14-ounce can coconut milk
1 cup vegetable broth plus more as needed
½ cup tomato puree or strained tomatoes (tomato passata)
¾ pound sweet potato (about 2 small), peeled, cut into 1-inch pieces
2 packed cups baby spinach
Fresh lime juice to taste
Salt to taste
¼ cup chopped cilantro, for garnish
In a small saucepan, combine the lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or until the lentils are al dente. Drain.
Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric.
Heat the oil in a medium saucepan over medium-high heat. Cook the onion for about 3 minutes, or until translucent. Add the garlic, ginger, and mixed spices. Cook for one minute more, stirring constantly.
Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed.
Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice and salt to taste. Garnish with cilantro.