Ingredients

• Olive oil3 Tbsp
• Onions150 g
• Garlic4 Cloves, minced
• Ginger root½ Tbsp
• Garam masala½ Tbsp
• Spices, paprika2 Tbsp
• Spices, chili pepper flakes½ tsp
• Tomato paste¼ cup
• Vegetable stock powder4 cups, 32 oz
• Sweet potato900 g
• Lentils1 cup
• Coconut milk13.5 oz can, 400 mL
• Saltto taste
• Spices, black pepperTo taste
• Spinach4 cups
• Cilantro To garnish

Steps

1. 1. Heat olive oil in a large pot over medium high heat. Add onions and cook for 5 minutes, stirring often. Add garlic and ginger and cook until very fragrant, about 3 minutes.
2. 2. Reduce heat to low and add spices and tomato paste. Stir continuously as the tomato paste darkens from bright red to a dark brick color, about 2 minutes.
3. 3. Add vegetable stock and gently scrape the bottom of the pot to deglaze. Add sweet potatoes and lentils and bring to a boil. Reduce to a simmer, cover and cook until the sweet potatoes and lentils are tender, about 20 minutes.
4. 4. Stir in coconut milk and add salt and pepper to taste. Just before serving, stir in fresh spinach. Garnish with cilantro and enjoy.