Subj : NYT E-Z Dinner - 79
To   : All
From : Dave Drum
Date : Thu Feb 01 2024 18:07:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Red Curry Lentils w/Sweet Potatoes & Spinach
Categories: Beans, Vegetables, Curry, Herbs, Chilies
     Yield: 5 servings

     3 tb Olive oil
     1 lb Sweet potatoes; peeled, in
          - 3/4" cubes
     1 md Yellow onion; chopped
     3 tb Thai red curry paste
     3 cl Garlic; minced
     1    (1") piece fresh ginger;
          - peeled, grated
     1    Red chile, such as Fresno or
          - serrano, halved, seeds and
          - ribs removed, then minced
     1 ts Ground turmeric
     1 c  Red lentils; rinsed
     4 c  Vegetable stock
     2 ts Kosher salt; more to taste
    13 oz Can full-fat coconut milk
     5 oz Bag baby spinach
   1/2    Lime, juiced
          Fresh cilantro leaves; to
          - serve
          Toasted unsweetened coconut
          - flakes; to serve (opt)

 In a Dutch oven or pot, heat 2 tablespoons olive oil
 over medium-high. Add the sweet potatoes and cook,
 stirring occasionally, until browned all over, 5 to 7
 minutes. Transfer the browned sweet potatoes to a plate
 and set aside.

 Add the remaining 1 tablespoon olive oil to the pot and
 set the heat to medium-low. Add the onion and cook,
 stirring occasionally, until translucent, 4 to 6
 minutes. Add the curry paste, garlic, ginger, chile and
 turmeric, and cook until fragrant, 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 creamy
 and falling apart, 15 to 20 minutes.

 Add the spinach and stir until just wilted, 2 to 3
 minutes. Off the heat, stir in the lime juice and season
 with salt to taste.

 Divide among shallow bowls and top with cilantro and
 coconut flakes, if using.

 By: Lidey Heuck

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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