Coconut Lentil and Vegetable Curry

Ingredients

• 1.5 cup red lentils, rinsed
• 2 tablespoon vegetable oil
• 1 piece brown onion, diced
• 3 clove garlic
• 1 tablespoon ginger, finely grated
• 2 tablespoon mild curry powder
• 1 tin diced tomatoes
• 400 millilitre coconut milk
• 500 millilitre vegetable stock
• 400 gram sweet potato, peeled and cubed
• 120 gram baby spinach
• 1.5 cup basmati rice

Instructions

1. 1Heat the oil in a large heavy pot over medium heat. Cook the onion for 5 minutes until soft.
2. 2Add the garlic, ginger and curry powder. Stir for 1 minute until fragrant.
3. 3Add the lentils, tomatoes, coconut milk, stock and sweet potato. Stir well.
4. 4Bring to the boil, then simmer on low with the lid ajar for 25 minutes, stirring every 10 minutes so the lentils do not stick.
5. 5Meanwhile, cook the rice following the packet directions.
6. 6Check the sweet potato is soft and the lentils have broken down into a thick sauce. Simmer a few minutes longer if needed.
7. 7Stir in the spinach until wilted. Season with salt.
8. 8Serve the curry over rice.