Yield: 4-6 servings
3 Tbsp olive oil
2 medium sweet potatoes, peeled and cubed (3/4 inch)
1 medium onion, chopped
3 tsp curry powder
3 garlic cloves, minced
1/4 tsp ginger
1 small jalapeño pepper, vein removed and chopped
1 tsp tumeric
1 cup lentils
4 cups vegetable stock (or chicken stock)
2 tsp kosher salt
1 (13 oz) can full-fat coconut milk
1 (4-5 oz) bag of baby spinach, stems trimmed
1/2 lime, juiced
1 Tbsp chopped fresh cilantro leaves, for serving
In a Dutch oven or other pot, heat 2 Tablespoons olive oil over medium-high heat. Add the sweet potatoes and cook. Allow the potatoes to brown but stir frequently to prevent sticking, 7-8 minutes.
Add the remaining 1 Tablespoon olive oil to the pot. On medium-low cook the onion until translucent, 4-6 minutes. Add the curry, garlic, ginger, jalapeño, and turmeric. Cook until fragrant, about 1-2 minutes.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high heat then lower the heat and simmer uncovered. Stir occasionally, until the lentils are tender, 20-25 minutes.
Add the coconut milk and continue simmering until the liquid is reduced and the lentils are creamy and falling apart, 15-20 minutes. Be certain to stir occasionally to prevent sticking.
Add the spinach and stir until wilted, 3-4 minutes. Remove from heat and stir in the lime juice and season with additional salt to taste.