Curry Red Lentils, Spinach and Sweet Potatoes
Curry Red Lentils, Spinach and Sweet Potatoes
Adopted for a NY Times recipe, 2 friends who are great cooks recommended this recipe!
Total Time
60
Servings
4-6
Ingredients
Ingredients:
- 3 Tbsp olive oil
- 1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into ¾-inch cubes
- 1 medium yellow onion, chopped
- 3 Tbsp Thai red curry paste
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
- 1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
- 1 tsp ground turmeric
- 1 c red lentils, rinsed
- 4 c low-sodium vegetable stock
- 2 tsp kosher salt, plus more to taste
- 1 (13-ounce) can full-fat coconut milk
- 1 (4- to 5-ounce) bag baby spinach
- ½ lime, juiced
- Fresh cilantro leaves, for serving
- Toasted unsweetened coconut flakes, for serving (optional)
Instructions
- Brown sweet potatoes in 2 tbsp olive oil over medium high heat, about 5-7 min until browned.
- Add 1 tablespoon olive oil , drop heat to medium-low. Add the onion, stirring occasionally, until translucent, about 5 min . Add the curry paste, garlic, ginger, chile and turmeric, and cook about 1 minute.
- Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
- Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are tender, 15 to 20 minutes.
- Add the spinach and stir until just wilted, 2 to 3 minutes. Remove from heat. Add lime juice and season with salt to taste.
- Serve in bowls, top with optional cilantro and coconut flakes.