Indian curry with red lentils, sweet potato, and fresh spinach

Indian curry with red lentils, sweet potato, and fresh spinach

This Indian curry is one of my favourite recipes to eat any time of the year. It is my all-time favourite comfort food, this dish isΒ hearty, gooey and oh-so-satisfying. The Indian spices make your house smell delicious.
And let’s not forget this Indian curry is really really healthy! It’s a meal packed with veggies, rich in vitamins and minerals. Sweet potato is rich in vitamin A and beta-carotene and fresh spinach is packed with iron, calcium, magnesium and vitamins A, C, E, and K. Red lentils are high in protein and an excellent source of fiber. So high five for your brain!

This Indian curry is really easy to make, a one-pot recipe, takes little time and it’s vegetarian, gluten free, and if you don’t add the feta it’s also dairy free. How much better can it get! Well, served with some naan or papadum, and you have a winner for dinner! πŸ˜‰

What is your ultimate comfort food? Let me know!

Indian curry with red lentils, sweet potato, and spinach

August 23, 2017
: 4
: 10 min
: 25 min
: easy

Vegetarian Indian curry with red lentils, sweet potatoe, fresh spinach, and coconut milk, is the ultimate comfort food. Really satisfying, filling, and packed full of flavour and lots of vitamins and minerals

By:

Ingredients
  • 160 g red lentils
  • 6 teaspoons curry spices
  • 200 ml coconut milk
  • 3/4 red chili
  • 1000 g sweet potato
  • 600 g fresh spinach
  • 100 g feta cheese
  • 500 ml vegetable stock
  • oil
  • salt & pepper
Directions
  • Step 1 Heat the oil in a large saucepan, with a lid, and stir-fry the lentils with the curry spices for about 1 minute over a medium heat.
  • Step 2 Add the vegetable stock and coconut milk, cover with the lid and bring to a boil. Cook on low heat for about 25 minutes.
  • Step 3 Finely slice, or mince, the garlic, and finely chop the chili. Add immediately to the saucepan.
  • Step 4 Meanwhile, peel the sweet potato en cut into little cubes of 1 cm. Add the sweet potato after 10 minutes to the large saucepan.
  • Step 5 Tear, in the last 5 minutes, the spinach into small pieces, then stir in the spinach and cook until wilted. Add more water or coconut water, if necessary.
  • Step 6 Crumble the feta cheese and sprinkle over the curry. Serve with papadum or naan, if you like.

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