see aromatic recipe for lentil curry with potatoes – 02/17/2024 – Food

In this vegetarian dish inspired by Indian dal, lentils are cooked with an aromatic blend of spices—fresh ginger, turmeric, red curry paste, and pepper—then simmered in coconut milk until tender.

Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the flavor of the pepper and curry paste, while the spinach added before serving brings a fresh flavor.

Serve over steamed white or brown rice, or with toasted pita bread.

The recipe makes 4 to 6 servings and takes 1 hour to prepare.

Ingredients:

• 3 tablespoons olive oil
• 2 medium sweet potatoes, peeled and cut into cubes
• 1 chopped onion
• 3 tablespoons Thai red curry paste
• 3 garlic cloves, chopped
• 1 tablespoon fresh ginger, peeled and grated
• 1 red pepper, halved, seeds and ribs removed, then chopped
• 1 teaspoon of turmeric powder
• 1 cup red lentils, rinsed
• 4 cups of vegetable broth
• 2 teaspoons of salt
• 1 can of whole coconut milk
• 1 bag of spinach
• 1/2 lemon squeezed
• Fresh coriander leaves for serving
• Toasted unsweetened coconut flakes for serving (optional)

Preparation

1. In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, until golden brown all over, 5 to 7 minutes. Transfer the golden sweet potatoes to a plate and set aside.

2. Add the remaining tablespoon of olive oil to the pan and adjust the heat to medium-low. Add the onion and cook, stirring, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, pepper, and turmeric and cook until fragrant, about 1 minute.

3. Add the lentils, broth, salt and browned sweet potatoes to the pan and bring to a boil over high heat. Reduce heat and simmer, uncovered, stirring until lentils are tender, 20 to 25 minutes.

4. Add the coconut milk and let it boil, stirring until the liquid reduces and the lentils are creamy and falling apart, 15 to 20 minutes.

5. Add the spinach and stir until wilted, 2 to 3 minutes. Off the heat, add the lemon juice and season with salt to taste.

6. Divide into shallow bowls and top with cilantro and coconut flakes, if desired.