Over the Holidays there were many experiments at vegetarian cooking in my kitchen. Some dishes came out better than others. One the best dishes I've made a few times because it's so easy, healthy and delishes is red lentil sweet potato curry with quinoa and spinach -- a recipe I adapted from an another blog's adaptation of a NY Time's Thanksgiving article.

curried lentils and sweet potatoes | smitten kitchen: After all of the holiday buzz this curried lentil and sweet potato dish landed exactly on that bridge, a lazy Sunday after a flurry of a holiday weekend. It’s from the New York Times Thanksgiving coverage two weeks ago, from an article by Melissa Clark about vegetarian dishes fitting the meal. But really, it had my name all over it, because the sweet potatoes were made spicy, not saccharine, and the Indian-spiced lentils and greens were exactly the health kick I needed after this weekend of heavy intake, with the ease of a one-pot meal.

I used about double the ginger, skipped the cilantro, lime and jalapeno and used a single chipotle pepper for smokiness instead. Add the end I combined the curry with cooked spinach and served it over quinoa. The spice of the garam massala and ginger pairs incredibly with the natural sweetness of the potato, while the quinoa and spinach makes the dish feel light and refreshing.

 

So delicious and healthy!