MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Curry Lentils With Sweet Potatoes & Spinach
Categories: Beans, Vegetables, Curry, Herbs, Chilies
Yield: 4 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 Fresh ginger piece (1");
- 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; juice of
Fresh cilantro leaves; to
- serve
Toasted unsweetened coconut
- flakes; to serve (optional)
In a Dutch oven or pot, heat 2 tb 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 tb 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.
Recipe by Lidey Heuck
RECIPE FROM:
https://cooking.nytimes.com
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