Red Curry Lentils with Sweet Potatoes and Spinach

🥘 Ingredients

• olive oil 2 tablespoons
• sweet potatoes 1 pound
• &olive oil 1 tablespoon
• onion 1
• curry paste 3 tbsp
• garlic 3 cloves
• ginger 1 inch
• chile 1
• turmeric 1 tsp
• lentils 1 cup
• stock 4 cups
• salt 2 tsp
• &(1)browned sweet potatoes
• coconut milk 350 g
• spinach 120 g
• lime juice ½ lime
• ?cilantro
• ?coconut flakes

1. 1

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

   Add the remaining &olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4-6 minutes . Add the curry paste , garlic , ginger , chile and turmeric , and cook until fragrant, about 1 minute .
3. 3

   Add the lentils , stock , salt and &(1)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, 20-25 minutes .
4. 4

   Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15-20 minutes .
5. 5

   Add the spinach and stir until just wilted, 2-3 minutes . Off the heat, stir in the lime juice and season with @-salt to taste.
6. 6

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