Yam lentil curry

Curried Lentils With Sweet Potatoes and Swiss Chard, Adapted from smitten kitchen from The New York Times.

coconut oil + butter
1 medium onion, chopped
4 garlic cloves, minced
fresh ginger root, grated
garam masala, curry powder, paprika
1 jalapeño pepper, minced (I had red pepper flakes)
1 L vegetable broth, or as needed
1 sweet potato, peeled and cubed
300 g dried lentils
1 bay leaf
380 mL canned tomatoes
125 g frozen spinach
salt + black pepper
1/3 cup chopped fresh cilantro
Juice of 1/2 lime

IMAG5425.jpgSaute onions, garlic, and ginger in fat until fragrant. Add the pepper and spices. Add the broth and bay leaf. I added canned tomatoes here, cause I like a tomato-based curry. Boil lentils and potatoes in this for 20-30 minutes. Stir in greens if you have any, and lime juice. Taste. Add more water if lentils need more time. Season to taste. Garnish with cilantro.

~Jessica

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