Recipe: Lentil and Vegetable Coconut-Almond Curry

Ingredients

• 2 tablespoons coconut or vegetable oil
• 1 medium yellow onion, diced
• 1 medium sweet potato, peeled and diced small (about 2 cups)
• 3 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 2 cups dried red lentils, sorted and rinsed
• 1 tablespoon garam masala
• ½ teaspoon ground turmeric
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 cups low-sodium vegetable broth (32 ounces)
• 1 (28-ounce) can crushed tomatoes
• 1 (13.5- to 15.5-ounce) can full-fat coconut milk, well-shaken
• ¼ cup JUSTIN'S® Classic Almond Butter
• 3 cups packed baby spinach (about 3 ounces)
• Cooked basmati rice
• Chopped fresh cilantro leaves
• Lime wedges

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