Sometimes, like last night, my husband is out and I just want to make something simple and nutritious that doesn’t require any fuss! Foraging through my kitchen, I whipped this up on the spot and was really happy with it. It couldn’t be easier!
1 large sweet potato
1/2 c cooked French lentils (I use Trader Joe’s brand already cooked lentils which you find in the refrigerated section).
2- 3 c fresh spinach
1/4 c coconut milk
1 tsp curry powder
2 tsp olive oil
sea salt to taste
Cook your sweet potato – I cheated and used the microwave because it’s so fast- but you could also cook it on 350 in an oven or toaster over for about 45 min-1 hour.
While sweet potato is cooking, pour coconut milk into medium sized frying pan. Put spinach in and cook over medium heat until spinach is cooked. Throw in the lentils and stir. If you were using the microwave to cook the potato, it should be finished. Cut cooked sweet potato into 1 inch chunks and toss in. Stir and cook down. Liquid should be almost all gone by now. Sprinkle in curry powder (you can use more if you like a stronger taste) and drizzle mixture with olive oil. Season with sea salt to taste.