Nutritious and Delicious: Sweet Potato and Lentil Curry

It was a dark and stormy night. Vancouver was living up to its rainy reputation and it was generally a miserable time to be out and about. The best way to put such a memory out of mind was, upon my arrival home, to cook up something delicious – something piping hot and savoury, something to dispel the chill and give my tastebuds a tingle.
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After perusing my cookbook lovingly, I settled on this lentil curry dish. Its a great vegetarian option, and cooks up enough portions to carry over for a few tasty rounds of left-overs, but not so many that if you’re cooking for just one, you find yourself slogging to get through the final few servings.
Best of all, Mom would proud of the nutritional punch this curry packs. Lentils have an exceptional level of protein per weight and contain some essential amino acids (in addition to being dirt cheap), while sweet potatoes have been rated the number one vegetable out there after being evaluated in terms of fibre content, complex carbohydrates, protein, vitamins A and C, iron and calcium.
Ingredients:
1 tbsp olive oil
1 medium onion, diced
3 cloved garlic, minced
1 tbsp yellow curry powder
1 tsp cumin
1 can green lentils (or 1 cup of dry)
1 1/2 cups of vegetable broth (2 1/2 cups if using dry lentils)
2 medium sweet potatoes/yams, peeled and cubed
4 1/2 cups of spinach
Garnish:
Plain yogurt
Cashews or a nut of your choice
In a cooking pot, heat the oilive oil. Add the onions and allow to soften for five minutes. Add in the spices and garlic and leave for 1 minutes. Mix in the lentils and broth and bring to a boil. If using dry lentils, reduce the heat and allow the concoction to simmer for 10min, otherwise, if using canned lentils, you’re good to go. Add the sweet potatoes to the mixture and reduce to low heat for 10-15 min, or until most of the the broth has been absorbed. Toss in your spinach and wilt for one minute. Serve with a dollop of plain yogurt to add a delicious tangy flavour and make the curry a bit creamier, and top with a sprinkling of cashews. Bon appetit!

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