Red Lentil and Sweet Potato Curry
1 onion, chopped
1 jalapeno pepper, seeded and chopped (optional)
1 T. grated fresh ginger
3 garlic cloves, crushed
2 t. curry paste or powder
1 t. ground cumin
1 t. turmeric
1/2 t. salt
1 medium sweet potato, cut into 1/2 inch chunks
1/2 c. dry red lentils
14 oz. can coconut milk
1 c. water
1 c. packed baby spinach leaves
Steamed rice, for serving
In a large, heavy skillet, sauté onion about 5 minutes. Add jalapeno, ginger, garlic, curry, cumin, turmeric and salt. Cook for a few more minutes.
Stir in the sweet potato, lentils, coconut milk and water; bring to a simmer, then cover, turn the heat down to medium-low, and cook about 20 minutes, until the potato is tender.
Uncover the skillet and add torn spinach. Stir, replace the lid, and cook another minute or two, until spinach wilts. Serve over rice.