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Green Lentil and Sweet Potato Coconut Curry

Preparation

STEP 1

Heat oil in a large 3-4 quart stockpot over medium heat. Add onions and cook until tender and golden brown, about 5 minutes. Add ginger, garlic and jalapeño and cook for 1 more minute.

STEP 2

Add cumin, curry powder, and salt and cook for 1 more minute.

STEP 3

Mix in water and lentils and bring to a simmer, and simmer uncovered for 15 minutes.

STEP 4

Then add sweet potato, cinnamon and coconut milk and simmer covered for 10-15 more minutes until lentils and potatoes are tender.

STEP 5

Add in spinach leaves and stir to wilt.

STEP 6

Serve over white rice and garnish with Greek yogurt and cilantro leaves.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6, 1-cup servings

*Estimate Only

Ingredients

  • 1 cup Pereg French Lentils, picked through purchase
  • 2 tablespoons extra virgin olive oil
  • ½ cup white onion, small diced
  • 1 tablespoon fresh ginger, minced
  • 2 clove Pereg Garlic, minced purchase
  • 1-2 (2 inch) fresh jalapeños, small diced
  • 1 teaspoon ground cumin purchase
  • 1 tablespoon curry powder purchase
  • 1 teaspoon Pereg Kosher Salt purchase
  • 2½ cups water
  • 1 cup Pereg Dried Green Lentils purchase
  • ½ cup unsweetened coconut milk
  • 1 medium sweet potato, peeled and small diced
  • 1 teaspoon ground cinnamon purchase
  • 2 cups spinach, rough chopped
  • ½ cup cilantro, rough chopped
  • ¾ cup Greek yogurt for garnish
  • 2 cups cooked white rice for serving
  • 1 clove Pereg Garlic, minced purchase

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