Sweet Potato & Lentil Curry with Cucumber Mint Salad

Cook Rice:

In a medium pot, bring 1¹⁄₂ cup water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

Drain and rinse lentils. Zest lemon and cut in half. Cut sweet potato into 1 cm dice. Peel and small dice ¹⁄₂ the onion. Peel and mince garlic and ginger. Pick mint leaves and discard stems. Slice cucumber length ways and thinly slice into half moons.

Start Lentil Curry:

Heat oil in frypan or pot over medium-high heat. Add onion, garlic and ginger and cook, stirring, for 3 minutes or until softened slightly. Add lentils, curry paste, coconut milk, sweet potato, a pinch of lemon zest and juice (to taste). Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sweet potato is tender.

Add Spinach to Lentil Curry:

Add a large handful of baby spinach to the lentil curry. Cook a further 2 minutes.

Make Salad:

In a small bowl combine cucumber and mint leaves with any remaining lemon zest and juice to taste.

You Plate It:

Divide rice between bowls and top with lentil curry. Garnish with Greek yoghurt and serve mint cucumber salad on the side. Enjoy!