Sarah's Sweet Potato, Spinach and Red Lentil Curry Votes: 5 Rating: 4.6 You: Rate this recipe! Categories Potatoes Curry Week Dinners, Lunch Meals & Courses, Special Diets Sarah Patterson Vegetarian Ideas 15Mins Prep Time 35Mins Cook Time ModerateSkill Level Save this recipe Ingredients 2 tbsp Coconut or olive oil 200 g Dried red lentils 1 tin Coconut milk 500 ml Vegetable stock 1 bag Spinach 2 Sweet Potatoes 1 Onion 2 tbsp Cumin 2 tbsp Coriander 1/2 tbsp Turmeric 1 Red Chilli 2 cloves garlic 2 cm Ginger Salt and Pepper Share this recipe Cooking Instructions Finely chop the onion and grate the garlic and ginger. Heat the oil over a low heat, and add the onion, along with a pinch of salt. Cook the onion for 5 minutes, until soft, then add the cumin, coriander, turmeric, garlic and ginger. Cook for 5 more minutes, adding a splash of water if the spices start to stick. Peel and chop the sweet potato into cubes the size of dice. Turn the heat up to medium and add the sweet potato to the pan, along with the lentils, coconut milk, stock, spinach and whole red chilli. Turn the heat down, and simmer for 20 minutes, until the sweet potato and lentils are soft. Remove the whole chilli, taste for seasoning and serve with rice or naan breads.