Coconut Curry Lentils with Sweet Potatoes & Spinach {Vegan}

Fall is definitely upon us.  For most, it’s a welcomed season.  For me?  This is when I start mourning the loss of summer…

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As it starts getting colder, I start staying inside more and more.  I guess I don’t mind the cold as long as I can stay inside.

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And what better way to spend your time indoors than with a nice bowl of curried-lentils?     

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I know it looks like a pot of orangy-brown mush which is not very tempting.  However, if you’re a fan of lentils, coconut milk, curry and sweet potatoes, there is no reason why you will not love digging into this.

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So don’t be deceived by it’s ugly surface.  It’s the perfect way to warm up inside while you’re snuggled up on the couch watching Keeping Up With The Kardashians Modern Family.

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Coconut Curry Lentils with Sweet Potatoes & Spinach {Vegan} (Serves 6-8)

Ingredients

  • 2 cups dried Lentils
  • 32oz Vegetable Broth
  • 1 cup Water
  • 2 large Sweet Potatoes, peeled & diced
  • 2 TBSP Curry Powder
  • 1 tsp ground Cayenne Pepper
  • 3 TBSP Olive Oil
  • 5 cloves of Garlic
  • 1 medium Yellow Onion, thinly sliced
  • 2 cups of fresh Spinach
  • 2 tsp ground Ginger
  • 2 large Tomatoes, diced
  • 1 12oz can of light Coconut Milk
  • Salt & Pepper, to taste
  • Fresh Cilantro (optional)

Directions

Add lentils, broth, water and diced sweet potatoes to a large pot and bring to a boil.  Turn heat down to low and simmer for 30-40 minutes, stirring occasionally, until the lentils and sweet potatoes are just done.   If the mixture starts to get too dry, add more water.  Add the curry powder, cayenne pepper, ground ginger and tomatoes and cook for about another 10 minutes, adding more liquid again as you go if it gets too dry.

Meanwhile, heat oil In a large skillet and add the sliced onions.  Cook until they are nice and soft and starting to brown.  Add the spinach to the skill and stir until it is just wilted.  Add the onion/spinach mixture to the pot of lentils along with the coconut milk.  Stir until everything is evenly incorporated and heated through.  Serve by itself, with jasmine or brown rice, or over bulgur wheat (that’s what we did).

One thought on “Coconut Curry Lentils with Sweet Potatoes & Spinach {Vegan}

  1. Pingback: Orecchiette Pasta with Butternut Squash, Spinach & Chickpeas | whole food runner

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