black lentil curry

Serves: 4

Ingredients:
1 tablespoon coconut oil for frying
1 onion chopped
2 garlic cloves minced
1 tablespoon ginger minced
2 small carrots cut into slices or cubes
1 ½ tablespoon curry paste or curry powder
1 ½ cups beluga lentils
1 can (440ml) strained tomatoes
1 can (400 ml) coconut milk
2 ⅓ cup vegetable stock
1 sweet potato cut into cubes
2 cups fresh baby spinach
salt and pepper to taste
2 tablespoon lime juice or to taste

Method:
heat the coconut oil in a saucepan. add the chopped onions, garlic, ginger and carrots and sauté for 1-2 minutes.
add the curry paste, black lentils and sauté for another minute. then add strained tomatoes, coconut milk and 1 cup of the vegetable stock. stir to combine and bring to a simmer. cook covered for about 20-25 minutes while stirring occasionally and adding the remaining stock gradually.
add the sweet potato cubes and cook for another 15 minutes, or until the sweet potato is tender and the curry is thick and creamy. taste and adjust with salt, pepper, and lime juice. add spinach and cook for a further minute until wilted as desired.
garnish your curry with a swirl of non-dairy yoghurt, fresh chopped parsley or coriander, and sesame seeds or other toppings you like.