Red Lentil Curry with Sweet Potatoes and Spinach

I wanted something a little spicy for May Day dinner - a fiery dish for a spicy day!  I also wanted to be able to use what I had on hand - this dish is a recipe I've used before and it's a sort of hodgepodge of a few different recipes, along with a healthy dash of 'use what I have on hand'.

The only change I'd suggest is using fresh chopped tomatoes and a couple fresh chiles, jalepeno or habanero as you like, instead of the Rotel, just to keep it all fresh.  That said, the Rotel worked just fine!  Be sure to use red lentils, not the regular brown lentils - the brown lentils take a lot longer to cook, and never melt into the rich creaminess of red lentils.

Michael's comment: Ok, this is a keeper - make this a whole lot!

Red Lentil Curry with Sweet Potatoes and Spinach

coconut oil or olive oil, for cooking
1 onion, chopped
1 can Rotel with Habaneros
1 tsp. Garam masala
2 tsp. curry powder (I used Penzey's Vindaloo curry powder)
1 tsp. cumin
1 tsp. Turmeric
1 tsp ground ginger
2 cloves garlic, finely minced
1/2 tsp. salt
1/2 cup fresh basil leaves
1 medium dark-fleshed sweet potato, peeled and cut into 1/2″ cubes
1 cup dry red lentils
1 14 oz. (398 mL) can coconut milk
2 cup water
A big handful of baby spinach leaves

 In a large, heavy skillet, heat a drizzle of oil over medium-high heat. Saute the onion for about 5 minutes, then add the Rotel, ginger, garlic, garam masala, curry powder, cumin, turmeric and salt. Cook for a few more minutes.  Add basil leaves, and stir until they wilt.

 Stir in the sweet potato, lentils, coconut milk and water; bring to a simmer, then cover, turn the heat down to medium-low and cook for about 20-30 minutes, until the potatoes are tender and the lentils are creamy and soft. 

 Uncover and tear in the spinach; stir, return the lid and cook for another minute or two, just until the spinach wilts. Serve immediately, over brown rice. Serves 4-6.

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