Curried Lentils, Sweet Potato and Baby Spinach
Servings: 4
Ingredients
- 2 tbsp olive oil or ghee
- 1 cup dried green lentils, soaked overnight
- 1 onion chopped
- 2 garlic cloves, crushed, optional
- 1 tsp fresh ginger, finely chopped, optional
- 1 medium size sweet potato, cubed
- 1 handful of baby spinach
- 3-4 cups of vegetable stock
- 1/4 cup coriander, chopped, optional
- 1-2 tsp curry paste or powder
- Several sprigs of coriander for serving
Instructions
- Place the olive oil in a large pan with the onion on medium heat and saute until soft and translucent. Stir constantly to avoid sticking or burning.
- Add the finely chopped ginger, the crushed garlic and curry paste to suit your taste stiring until it becomes fragrant.
- Drain and rinse the lentils and place in the saucepan, add the stock to cover the lentils by about a finger width. Bring to the boil add the sweet potato bring to the boil again then turn the heat down to low and cover to simmer slowly.
- Test the lentils after 20-25 minutes to see that they cooked through, if so add the baby spinach and the coriander stiring through until wilted.
- Once the spinach is soft, season with salt and pepper to taste. Serve topped with sprigs of coriander.