EASY VEGAN SWEET POTATO AND COCONUT CURRY RECIPE

Heat a pan over medium to high heat and add 1 tablespoon of oil.

Prep 2 red onions, 2 cloves of garlic, 1 small piece of ginger, and 1 red chili (seeds left in for heat).

Add the onions, garlic, ginger, and chili to the pan and fry for a couple of minutes until they start to brown and caramelize.

Wash 750 grams of sweet potatoes and chop them into bite-sized pieces, leaving the skin on.

Once the onions are browned, add the sweet potatoes to the pan with a generous pinch of salt to help draw moisture out.

Add a little bit of water to the pan, cover with a lid, and steam the sweet potatoes for about 10 to 15 minutes, stirring occasionally and adding more water if it evaporates.

After 10-15 minutes, add 1 heaped tablespoon of curry powder, 1 can of chopped tomatoes, 1 can of full fat coconut milk, and 1 can of cooked lentils (drained and rinsed) to the pan.

Stir in a handful of spinach and season with 1 tablespoon of salt and the juice of half a lime.

Cook until the spinach wilts down and the mixture is well combined and heated through.

Equipment Needed

Spice Level:

Dietary

Allergens