# List of Ingredients:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 14 oz)
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 1 large tomato, chopped (or 1 cup canned diced tomatoes)
07 - 3.5 oz baby spinach, washed
→ Lentils
08 - 1 cup dried red lentils, rinsed
→ Liquids
09 - 3 cups vegetable broth
10 - 1 can (13.5 oz) coconut milk
→ Spices & Seasonings
11 - 2 tablespoons curry powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon turmeric
15 - 1/2 teaspoon chili flakes (optional)
16 - Salt and black pepper, to taste
17 - Juice of 1 lime
→ To Serve
18 - Fresh cilantro, chopped
19 - Cooked rice or naan bread (optional)
# Step-by-Step Directions:
01 - Heat a large pot over medium heat and add a splash of oil. Sauté onion for 3 to 4 minutes until softened.
02 - Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
03 - Stir in curry powder, cumin, coriander, turmeric, and chili flakes. Cook for 30 seconds to release aromas.
04 - Add diced sweet potatoes, red bell pepper, and tomato. Stir to evenly coat with the spices.
05 - Pour in rinsed lentils, vegetable broth, and coconut milk. Bring the mixture to a boil.
06 - Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until lentils and sweet potatoes are tender.
07 - Stir in baby spinach and cook for an additional 2 to 3 minutes until wilted.
08 - Season with salt, black pepper, and lime juice. Adjust seasoning to taste.
09 - Sprinkle with chopped cilantro and serve warm with rice or naan bread if desired.
