This vibrant red lentil and sweet potato curry is a hug in a bowl! Packed with flavour from warming spices and the goodness of spinach, it's a healthy and delicious meal that's ready in under an hour. The lentils provide a hearty base, while the sweet potatoes bring a touch of sweetness, and the spinach adds a boost of vitamins. It's a perfect weeknight winner!
Peel and dice the sweet potatoes into 1cm cubes. Finely chop the onion. Mince the garlic and ginger. Finely chop the red chilli.
Heat 30ml of olive oil in a large pan or Dutch oven over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the sweet potatoes from the pan and set aside.
Add the remaining 15ml of olive oil to the pan and reduce the heat to medium-low. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4-6 minutes.
Stir in the red curry paste, minced garlic, minced ginger, chopped chilli, and turmeric. Cook for about 1 minute, until fragrant.
Add the rinsed red lentils, vegetable stock, salt, and browned sweet potatoes to the pan. Bring to a boil, then reduce the heat and simmer, uncovered, stirring occasionally, until the lentils are tender, about 20-25 minutes.
Stir in the coconut milk and simmer, stirring occasionally, until the liquid has reduced slightly and the lentils are creamy and falling apart, about 15-20 minutes.
Stir in the spinach and cook until just wilted, about 2-3 minutes. Remove from heat and stir in the lime juice and season with salt to taste.
Serve the curry in shallow bowls, garnished with fresh cilantro and toasted coconut flakes, if desired.
For extra flavour, toast the spices in the pan for a minute before adding the other ingredients.