A delicious and hearty sweet potato and lentil stew served over rice, perfect for a cozy meal.
Heat a medium saucepan over medium heat and add the curry paste.
Heating the curry paste releases its aromatic flavors, enhancing the dish.
Add the diced onion, grated ginger, and chopped carrot to the saucepan. Sauté until the vegetables are softened.
Cut the vegetables evenly to ensure they cook at the same rate.
Stir in the lentils, bay leaves, and diced tomato. Pour in enough water to cover the ingredients and bring to a boil.
Rinse the lentils before adding to remove any debris and improve texture.
Reduce the heat to low and simmer until the lentils and vegetables are tender, about 20 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the diced sweet potato and cook until tender, about 10 minutes.
Cut the sweet potato into small cubes for faster cooking.
Stir in the spinach and cook until wilted. Season with salt and black pepper to taste.
Add the spinach at the end to retain its vibrant color and nutrients.
Serve the stew over cooked brown rice and garnish with fresh coriander leaves.
Fluff the rice with a fork before serving for a light texture.
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