Sweet Potato Red Lentil Dahl

vegancocotte.com

Genette White

3 cups (350 g) sweet potatoes, peeled and cubed

1 tablespoon vegetable oil

1 tablespoon coconut oil

1 medium red onion, finely diced

2 large garlic cloves, minced

1 tablespoon fresh ginger, minced

1 small fresh green chili, finely chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon garam masala

2 tablespoons tomato paste

1 ½ cups (300 g) red lentils, rinsed

4 cups (1 liter) vegetable stock

1 can (14 fl. oz / 400 ml) coconut milk

2 cups (75 grams) baby spinach

A handful fresh cilantro (coriander), roughly chopped

Salt and freshly ground black pepper to taste

Directions at vegancocotte.com

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