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

MMMMM

... There is always free cheese in a mouse trap.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)