Menstrual Phase Sweet Potato Lentil Curry
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Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
44
High
Nutrition per serving
Calories669.3 kcal (33%)
Total Fat24.6 g (35%)
Carbs97 g (37%)
Sugars9.8 g (11%)
Protein20.5 g (41%)
Sodium621.9 mg (31%)
Fiber13 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 tablespooncoconut oil
or olive oil
1onion
small, diced
2cloves garlic
minced
1 tablespoonfresh ginger
grated
1 teaspoonground cumin
1 teaspoonground coriander
1 teaspoonturmeric powder
1sweet potato
medium, peeled and diced into 1/2 - inch cubes
½ cupred lentils
rinsed
1 ½ cupsvegetable stock
or water
½ cupfull-fat coconut milk
2 cupsspinach
or kale, chopped
0.5juice of lime
fresh cilantro
for garnish
½ cupbrown rice
Instructions
Step 1
Begin by setting brown rice to cook in an instant pot.
Step 2
Heat oil in a pot over medium heat. Sauté onion, garlic, ginger, and turmeric until fragrant (about 3 minutes). Stir in cumin and coriander. Cook for 1 minute.
Step 3
Add sweet potato, lentils, and stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until the sweet potato is tender and the lentils are soft.
Step 4
Stir in coconut milk and simmer for 5 more minutes. Add spinach or kale and cook until wilted.
Step 5
Remove from heat, add lime juice, and garnish with fresh cilantro. Serve with warm naan or brown rice.
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