1 lb sweet potato (1 large or 2 small), cubed (½ inch in size)
3 TBS olive oil
1 medium onion, diced
2 TBS Thai red curry paste
3 garlic cloves, minced
1 inch ginger, minced
½ tsp turmeric
¼ cup green lentils
2 ¾ cups water
½ cup red split lentils
¼ tsp salt
1 TBS vegetable broth base
¾ cup coconut milk (half a 15-oz can)
3 oz frozen cut spinach
1 TBS fresh lime juice (from ½ a lime)
Instructions
Preheat oven to 425 F.
Toss sweet potatoes with 1 TBS olive oil and roast in the oven for 15-20 minutes, or until tender.
In a medium dutch oven saute the onion in the remaining 2 TBS olive oil until soft, about 5 minutes. Add the red curry paste, garlic, ginger and turmeric and saute for 1 minute or until fragrant.
Add the brown lentils and water and simmer for 8 minutes. Add the red split lentils and simmer for another 8 minutes, or until both types of lentils are tender.
Mix in the roasted sweet potatoes, salt, vegetable broth base, coconut milk and frozen spinach. If you like a thinner curry, add more water. Allow the spinach to thaw and the stew to heat through again, about 5-10 minutes.
Remove from heat and stir in the lime juice. Serve with rice and/or flatbread.