Spinach, Sweet Potato & Lentil Dahl | FOOD MATTERS®

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small yellow (brown) onion, finely diced
• 1 garlic clove, crushed
• 1-inch piece of ginger, peeled and finely chopped
• ½ long red chili, finely chopped
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon garam marsala
• 1 tablespoon tomato paste
• 1 x 14 fl oz (400g) can diced tomatoes
• 1 medium sweet potato, cut into small even chunks
• ½ cup red split lentils, soaked overnight
• 1 cup vegetable stock
• ½ x 14 fl oz (400mL) can coconut cream
• 1 cup baby spinach leaves
• ¼ bunch cilantro (coriander) leaves
• Coconut yogurt