Curried Sweet Potato and Lentils

Instructions

1. Step 1

   Heat the olive oil in a Dutch oven over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven

2. Step 2

   Add the onion and cook until softened and lightly golden, stirring occasionally.

   Timer: 6 min (fixed)

   Ingredients used: 1.0 piece Yellow Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Stir in the garlic and ginger and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the curry powder, cumin, turmeric, and black pepper. Stir over medium heat until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Curry Powder, 1.0 gr Ground Black Pepper, 3.0 gr Ground Cumin, 2.0 gr Ground Turmeric

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the crushed tomato and cook until the mixture begins to thicken.

   Timer: 2 min (fixed)

   Ingredients used: 400.0 gr Canned Crushed Tomato

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Rinse the lentils thoroughly in a fine-mesh sieve. Add them to the pot with the sweet potato, coconut milk, vegetable stock, and salt, then stir to combine.

   Ingredients used: 400.0 ml Coconut Milk, 200.0 gr Red Lentil, 6.0 gr Salt, 500.0 gr Sweet Potato, 300.0 ml Vegetable Stock

   Cookware: Dutch oven, fine mesh sieve, wooden spoon

7. Step 7

   Bring the curry to a boil over high heat. Reduce to low heat, partially cover, and simmer until the lentils and sweet potato are tender, stirring occasionally.

   Timer: 25 min (fixed)

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Stir in the spinach and cook over low heat until wilted.

   Timer: 3 min (fixed)

   Ingredients used: 100.0 gr Spinach

   Cookware: Dutch oven, wooden spoon

9. Step 9

   Remove the pot from the heat and stir in the lemon juice.

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: Dutch oven, wooden spoon

10. Step 10

    Divide the curry among bowls and finish with the cilantro.

    Ingredients used: 15.0 gr Cilantro