Im in love with making curries this month, Ive been absolutely inspired by the beautiful lunches I ate at my Vipassana course so coming back Im all over cooking similar meals and curries are such wonderful dishes to be creative with. This is simple, wholesome, packed full of goodness and great for all the family. Its low spice (I had Gus in mind) but you can add a chopped chilli if you fancied it a little warmer!
3 tbsp coconut oil
1 white onion, chopped
3 garlic cloves, grated
thumb-sized piece ginger, finely grated
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp turmeric
2 tsp curry powder
1 cup green lentils
3 small sweet potatoes, peeled and cut into chunks
400ml can coconut milk
Half pint water
One veggie stock cube
Half a bag spinach (you could always add a whole bag as it wilts down).
Half 1 lime, juiced
Salt & pepper to taste
Melt the coconut oil in a large saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add the grated garlic cloves and a grated thumb-sized piece of ginger, and cook for a few minutes until fragrant. This is such a lovely base for any curry!
Once the onions, garlic and ginger have softened add the spices and mix through, add the chopped sweet potatoes.
Without waiting add the tin of coconut milk and half pint of water. I melt the veggie cube in the water but you could just put it in with the onions!
Stir everything through and allow to simmer for 10 minutes.
Add the green lentils and stir through, leave for 20 minutes before adding the spinach.
Cook until the spinach has wilted and trust your judgement on the sweet potatoes (it depends on the size of the chunks you have cut!)
Once all the ingredients have softened we can squeeze in the lime juice and add salt and pepper to taste.
You may or may not need to add more water, the consistency is up to you!
Serve with short grain brown rice, greek yogurt or rice cakes!