Dinner
Coconut Ginger Sweet Potato and Lentil Curry
A thick, creamy one-pot curry that's easy to throw together on a busy night. It reheats well too, so you'll have lunch sorted tomorrow.
Method
Heat the oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until soft.
Stir in the garlic and ginger. Cook for 1 minute, until it smells amazing.
Add the curry powder, turmeric, and cumin. Stir for 30 seconds so the spices wake up.
Add the sweet potato cubes, rinsed lentils, and broth. Bring to a boil, then turn the heat down to a steady simmer.
Cover and cook for 15 minutes, stirring now and then so the lentils don't stick to the bottom.
Pour in the coconut milk and add the salt. Simmer uncovered for 8 to 10 minutes, until the sweet potato is fork-tender and the sauce is thick.
Stir in the spinach and let it wilt for 2 minutes.
Add the lime juice and pepper, then taste and adjust the salt.
Serve hot, topped with cilantro. Rice or flatbread on the side is optional.
Chef's tip
For meal prep, cook a double batch and portion it into containers with a scoop of cooked brown rice. If you're bulking, add a handful of chickpeas or extra rice. If you're cutting, use light coconut milk and skip the rice.