Slow-Cooked Lentil & Sweet Potato Curry

Lentil Sweet Potato Coconut Curry

Ingredients

1. 1 cup red lentils 2. 2 sweet potatoes 3. 1 can coconut milk 4. 2 cups spinach 5. 1 onion 6. 3 cloves garlic 7. 2 tbsp curry powder 8. ¼ cup ground flax

Detail Steps and Procedure

1. Precise Timing & Temperatures: Cook lentils 20-25 minutes until creamy. Roast sweet potatoes at 400°F (200°C) for 25-30 minutes. Sauté aromatics 5-7 minutes. Simmer curry 15-20 minutes. Add spinach last 3 minutes.

2. Chef’s Techniques & Critical Steps: Rinse lentils until water runs clear. Roast sweet potatoes for caramelized flavor. Toast spices with aromatics. Add ground flax last 5 minutes for thickening. Use full-fat coconut milk for creaminess.

3. Ingredient Preparation Details: Sort lentils. Peel and cube sweet potatoes uniformly. Use full-fat coconut milk. Wash spinach thoroughly. Chop onion finely. Mince garlic.

4. Serving & Storage Instructions: Serve hot over brown rice. Refrigerate up to 5 days. Freeze up to 3 months. Reheat gently with additional coconut milk or water.

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