sweet potato and red lentil coconut curry

sweet potato and red lentil coconut curry

Dearest readers, I have not forgotten about you, I promise. I know I haven’t been posting regularly, but I’ve been busy cooking freezer-friendly meals to heat up when the baby arrives, most of which I’ve also been photographing to publish on the blog. So now I have plenty of recipes to share with you for the next couple of weeks…and many blog posts to write and schedule for the first couple of weeks with our baby at home. I’m due any day now, and Savormania will keep me busy while we impatiently wait for our baby to be born. He seems in no hurry and so happy kicking around in my belly. Although I can’t wait to meet him, hug him and never let him go, I think I’m really going to miss feeling his little kicks and hiccups in my belly.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 tablespoon thinly sliced fresh ginger
  • 1½ tablespoons curry powder
  • ½ tablespoon ground turmeric
  • 1 garlic clove, minced
  • 1 medium carrot, peeled and sliced into coins
  • 250ml coconut milk
  • 1½ cups vegetable broth
  • ½ cup red lentils, rinsed
  • 3 cubes frozen spinach
  • 2 lemongrass stalks
Read the whole recipe on Savormania