Chickpea, Sweet Potato, and Lentil Curry

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion (diced)
• 1 inch fresh ginger (grated)
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 sweet potatoes (peeled and chopped)
• 1 cup red lentils (rinsed and drained)
• 15 oz can fire roasted tomatoes
• 4 cups vegetable broth
• 15 oz can coconut milk
• 2 tablespoons coconut aminos
• 1 15oz can chickpeas (rinsed and drained)
• 3-4 cups fresh spinach (or kale (or 12 oz defrosted frozen spinach or kale))
• 1/2 lemon (juiced)
• rice (to serve)
• warm pita bread (to serve)
• non-dairy yogurt or coconut milk (for garnish)

Instructions

1. 1

   Saute the aromatics: Heat olive oil in a large pot or dutch oven. Add the diced onion and grated ginger. Saute for 5-7 minutes, until softened and fragrant.

2. 2

   Add the spices: Stir in the curry powder, turmeric, salt, and black pepper. Toast them for 30 seconds to release their flavor.

3. 3

   Add in the vegetables: Add the chopped sweet potato, red lentils, fire-roasted tomatoes, vegetable broth, coconut milk, and coconut aminos. Stir well, cover, and bring to a gentle boil.

4. 4

   Simmer: Once boiling, reduce heat and let simmer uncovered for about 25 minutes, or until the sweet potatoes are fork-tender and the lentils are soft. Stir occasionally.

5. 5

   Finish the curry: Remove from heat and stir in the chickpeas, fresh spinach (or kale), and lemon juice. Taste and adjust as needed.

6. 6

   Serve & enjoy: Ladle into bowls and garnish with non-dairy yogurt, fresh cilantro, or an extra drizzle of coconut milk. Serve with rice, naan, or pita bread. Enjoy!