Golden Lentil Curry

prep 15 minscook 30 minstotal 45 mins
author katherine
yield 4 servings
A warm and comforting creamy bowl of spicy curry lentils packed with the added nutrition of sweet potatoes and carrots.

Ingredients
2 tbsp coconut oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 tbsp freshly grated ginger
1 cup finely diced carrots (about 2 large)
1 1/2 cups diced sweet potato (1 medium)
1 cup red lentils, rinsed and picked over
1 tbsp Thai yellow curry paste*
1 tbsp curry powder
1 tsp turmeric
1 tsp cumin
3 cups vegetable broth
1 can light coconut milk
2 cups fresh spinach

Instructions
1 Melt the coconut oil in a large saucepan over medium-high heat. Add the onion and sauté for about 5 minutes, or until soft. Add the garlic, ginger and diced carrots and cook for an additional 2-3 minutes.
2 Add in the sweet potato, lentils, curry paste and spices and stir around for about a minute. Pour in the broth and coconut milk, and bring to a boil. Allow the curry to simmer for 20-25 minutes, lightly covered, until the sweet potato is fork-tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pan.
3 Stir in the spinach until it is wilted and incorporated into the curry. Serve immediately over rice, topping with cilantro, pepitas, and a squeeze of fresh lime juice.
4 Curry makes great leftovers, and will keep in the fridge for 2-3 days in an airtight container. If freezing, prepare steps 1 through 2, cool and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stove, adding in the spinach before serving.

Notes
Yellow curry paste can be hard to find. I've made this dish with red curry paste and it is just as delicious, although if you are a fan of spice you may want to increase the quantity of the red paste to 3 tbsp.

http://loveinmyoven.com/golden-lentil-curry/