Coconut Ginger Sweet Potato Curry

Ingredients

• 3 tablespoons extra olive oil

• 1/2 yellow onion, chopped

• 1 inch fresh ginger, grated

• 2 cloves garlic, minced

• 2 sweet potatoes , peeled and diced

• 1 tablespoon yellow curry powder

• Cayenne pepper for taste

• 4 cups low sodium vegetable broth or water

• 3/4 cup dried red lentils

• Kosher salt

• 14 ounces coconut milk

• 2 cups baby spinach

• 2 cups cooked basmati rice

• Fresh cilantro chopped

Directions

1. Heat olive in a large pot over medium. When oil shimmers add the onion and cook until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant. Stir in the curry powder and cayenne, and cook for 1 minute.

   2. Add the broth (or water) and lentils. Season generously with salt. Bring to a boil and reduce the heat to low. Cover and simmer for 15 - 20 minutes, until the lentils are soft and sweet potatoes tender.

   3. Stir in the coconut milk and spinach, cook for 5 minutes. Remove for heat and add cilantro.

   4. Serve soup over rice. Garnish with cilantro.