Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Melt the coconut oil in a large saucepan over medium-high heat. Add the onion and sauté for about 5 minutes, or until soft. Add the garlic, ginger and diced carrots and cook for an additional 2-3 minutes.
Step 2
Add in the sweet potato, lentils, curry paste and spices and stir around for about a minute. Pour in the broth and coconut milk, and bring to a boil. Allow the curry to simmer for 20-25 minutes, lightly covered, until the sweet potato is fork-tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pan.
Step 3
Stir in the spinach until it is wilted and incorporated into the curry. Serve immediately over rice, topping with cilantro, pepitas, and a squeeze of fresh lime juice.
Your folders
sweetpeasandsaffron.com
5.0
(4)
30 minutes
Your folders
frugalnutrition.com
5.0
(2)
15 minutes
Your folders
chelseasmessyapron.com
5.0
(11)
40 minutes
Your folders
theplantbasedschool.com
Your folders
cookingclassy.com
5.0
(5)
60 minutes
Your folders
simpleveganblog.com
4.8
(28)
30 minutes
Your folders
theplantbasedschool.com
5.0
(77)
25 minutes
Your folders
gimmethatflavor.com
5.0
(9)
50 minutes
Your folders
noracooks.com
4.8
(8)
40 minutes
Your folders
noracooks.com
Your folders
mattsfitchef.com
30 minutes
Your folders
recipefunnel.com
Your folders
kasiakines.com
Your folders
taste.com.au
4.2
(5)
95 minutes
Your folders
bbc.co.uk
4.6
(19)
30 minutes
Your folders
veganricha.com
5.0
(15)
80 minutes
Your folders
foodandwine.com
5.0
(694)
Your folders
veganricha.com
5.0
(2)
20 minutes
Your folders
cookwithnabeela.com
5.0
(26)
45 minutes