Sweet Potato and Coconut Curry

Date

This recipe comes from my favorite veggie heads Happy Pear: https://www.youtube.com/watch?v=3FeE4bIOa6Q

This is a tasty and delicious dinner that can feed many!

1 tbsp oil

2 cloves garlic (minced)

2 red onion (diced)

1 thumb sized piece of ginger (minced)

1 red chili (diced)

1.75 lb (750g) sweet potatoes (diced into bite size pieces)

1 generous pinch salt (1/4 to 1/2 tbsp)

1/2 to 3/4 cup water

1.5 tbsp curry powder

1 can chopped tomatoes

1 can coconut milk

1 can lentils or Chickpeas

1 handful (about 2 cups) fresh baby spinach

2 tbsp lime juice

1 – Heat 1 tbsp oil on medium high heat in large sauce pan

2 – Add garlic, onion, ginger, and chili to pan and fry for 2 to 3 minutes

3 – Add sweet potatoes to pan and add the pinch of salt and stir potatoes to distribute salt.

4 – Add in water and place lid on pan to steam. Cook 10 to 15 minutes, opening occasionally to stir.

5 – After potatoes have been steamed stir in curry powder, tomatoes, coconut milk and lentils and heat.

6 – Add in spinach and lime juice and stir in allowing spinach to wilt and loose its water. Add in 1 can chickpeas!