Curried Lentils with Sweet Potatoes and Spinach
3 Tbs Olive Oil
1 LB Sweet Potatoes (peeled and in ½ inch cubes)
½-1 whole Sweet Onion, diced
3 TBS Red Thai Curry Paste
1 TBS minced garlic
1 TBS fresh ginger, peeled and grated
1 fresno, serrano or jalapeno pepper, seeds removed and minced
1 TSP ground turmeric
1 cup lentils (try red- for color)
4 Cups low sodium vegetable stock
2 tsp kosher salt (more to taste later)
1 can whole fat coconut milk (13 oz)
4-5 oz baby spinach
1 lime, juiced
Fresh cilantro leaves for serving (optional)
Toasted unsweetened coconut flakes (optional)
In a dutch oven or pot, heat 2 tbs olive oil over medium-high. Add sweet potatoes and cook until brown (4-6 minutes) stirring occasionally. Transfer to a plate and set aside,
Add remaining 1 tbs oil to pot and lower heat to medium-low. Add onion and cook, stirring occasionally until soft and translucent (4-6 minutes) Add curry paste, garlic, ginger, chili and turmeric and cook for about 1 minute.
Add ,lentils, stock, salt and browned sweet potatoes tp the pot and bring to a boil over high heat. Lower heat to simmer, uncovered, stirring occasionally, until the lentils are just tender (20-25 minutes).
Add the coconut milk and continue to simmer and stir occasionally until the liquid has reduced and the lentils are creamy and falling apart (15-20 minutes).
Add the spinach and stir until it is just barely wilted (2-3 minutes). Remove from heat and stir in lime juice and more salt to taste.
Serve in individual bowls, topped with cilantro and coconut flakes if using.
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