Sweet potato & lentil curry

Ingredients

• 1 medium yellow onion, chopped
• 3 tablespoons Thai red curry paste
• 3 garlic cloves, minced (about 1 tablespoon)
• 1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
• 1 red chile (such as Fresno or serrano), halved, seeded, ribbed, and minced
• 1 teaspoon ground turmeric
• 1 cup red lentils, rinsed
• 4 cups low-sodium vegetable stock
• 2 teaspoons kosher salt, plus more to taste
• 1 (13-ounce) can full-fat coconut milk
• 1 (4- to 5-ounce) bag baby spinach
• ½ lime, juiced
• Fresh cilantro leaves, for serving
• Toasted unsweetened coconut flakes, for serving (optional)
• 3 tablespoons olive oil
• 1 pound sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
• 1 red chile (such as Fresno or serrano), halved, seeds and ribs removed, minced

Instructions

1. In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high heat.
2. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes.
3. Transfer the browned sweet potatoes to a plate and set aside.
4. Add the remaining 1 tablespoon olive oil to the pot and reduce the heat to medium-low.
5. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes.
6. Add turmeric and cook until fragrant, about 1 minute.
7. Add the lentils, stock, salt, and browned sweet potatoes to the pot.
8. Bring to a boil over high heat.
9. Lower the heat and simmer uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
10. 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.
11. Add the spinach and stir until just wilted, 2 to 3 minutes.
12. Remove from heat, stir in the lime juice, and season with salt to taste.
13. Divide among shallow bowls and top with cilantro and coconut flakes, if using.

Original recipe photos