SWEET POTATO LENTIL curry
SERVES 6 / PREPARATION & COOKING: 45 MIN
15ml (1T) coconut oil
1 medium onion, finely chopped
2,5-5ml (½-1t) dried chilli flakes
2,5ml (½t) ground coriander
2,5ml (½t) ground cumin
2,5ml (½t) ground turmeric
5cm piece fresh ginger, minced
3 garlic cloves, peeled and minced
a pinch of salt and ground black pepper
700g sweet potatoes, peeled and cubed into
2,5cm pieces
125ml (½c) Imbo brown lentils
1 litre (4 x 250ml) vegetable stock
1 can (400ml) full-fat coconut milk
1 small bunch spinach, stems removed and leaves chopped (about 4c)
TO SERVE
chopped coriander leaves
lime wedges
1 Heat a large, heavy-bottomed pot over medium heat.
2 Add the coconut oil and let it melt. Add the onion and stir. Slowly sauté the onion, stirring occasionally, until translucent and soft (about 5 minutes).
3 Add the chilli flakes, coriander, cumin and turmeric. Sauté the spices until they’re very fragrant (about 1 minute).
Add the ginger and garlic to the pot and cook for another
