Sweet Potato & Lentil Curry

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1-1/2 tbsp tomato paste
• 1-1/2 tsp ground cumin
• 1-1/2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp Kashmiri chili powder or paprika powder
• 1/4-1/2 tsp cayenne pepper, optional
• 1 large (450–500 g) sweet potato, cut into 3/4-inch cubes
• 1 cup (190 g) dry red lentils, rinsed thoroughly
• 1 can (14–15 oz) crushed or diced tomatoes
• 2-1/2 cups broth, plus more as needed
• 3/4 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 3/4 cup light coconut milk
• 2 generous handfuls baby spinach
• 1/2 tsp garam masala, for finishing
• Juice of ½ lime
• 1 tsp maple syrup or honey, optional
• For serving: basmati rice and/or warm naan, cilantro, coconut milk

Steps

1. Heat olive oil in a large skillet over medium heat; cook the onion for 5-6 minutes until soft and lightly golden.
2. Add the garlic and ginger and cook for 30 seconds.
3. Stir in the tomato paste and spices and cook for 1-2 minutes, stirring, until the tomato paste darkens slightly.
4. Add the sweet potato and red lentils and toss through the spice mixture.
5. Pour in the tomatoes and broth, season with salt and black pepper, and bring to a simmer.
6. Cover partially and cook over medium-low heat for 35-40 minutes, until the lentils are almost falling apart and the sweet potatoes are completely tender.
7. Stir in the coconut milk and spinach and simmer uncovered for another 3-5 minutes.
8. Finish with a sprinkle of garam masala, adjust salt and pepper, and add a drizzle of maple syrup to balance the flavors if needed.
9. Top with a coconut milk swirl and cilantro, and serve with basmati rice and naan.

The reel

via @recipesbydrritu

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions