Curried Coconut Lentil Stew with Sweet Potatoes and Spinach
Equipment
- Slow Cooker
Ingredients
- 1 cup dried green lentils, rinsed
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 4 cups fresh spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add the rinsed lentils, sweet potato cubes, diced onion, minced garlic, curry powder, vegetable broth, salt, and black pepper to the slow cooker. Stir to combine the ingredients evenly.
- Cover and cook on low for 6 hours or until the lentils and sweet potatoes are tender.
- Stir in the coconut milk until fully mixed into the stew.
- Add the fresh spinach and stir until it wilts, about 5 minutes. Serve warm.
Notes
Add the spinach only in the final minutes so it stays bright green instead of turning mushy. If the stew thickens too much after cooling, stir in a splash of broth or water when reheating. For a milder curry taste, start with one tablespoon of curry powder and adjust after the coconut milk is added.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker
Cuisine: Indian
Equipment: Slow Cooker