This, too, is a very satisfying and rich dinner that is also completely plant based and so-very-tasty. It comes from Lidey Heuck again via NY Times Cooking. Although it risks mixing culinary cultures, it tastes great with nan bread and mango chutney.
For 2-4 servings you’ll need: x1 large sweet potato (skin peeled and cut into 3/4″ cubes), x1 red bell pepper (cored and cut into 1″ squares), x1 medium onion (chopped), x3 garlic cloves (peeled, crushed and chopped), x3 Tbsp Thai red curry paste, x1 red chile pepper (e.g, fresno or serrano, cored, seeded and chopped), x1 tsp turmeric, 1 cup dry red lentils, 4 cups vegetable stock, 1″ piece of fresh ginger (peeled and finely grated), x1 13-oz can of full fat coconut milk, 1/2 bag baby spinach, x2 Tbsp lime juice, x3 Tbsp olive oil, salt and pepper (and you should serve this on rice).
In a dutch oven add 2 Tbsp olive oil over medium heat. Add the cubed sweet potato and red pepper and cook until browned, stirring occasionally, about 5-8 mins. Remove browned vegetables with a slotted spoon and place on a plate.
In the same pot, add another 1 Tbsp olive oil and add in the onion. Stir well over medium heat until just turning translucent, about 3-5 mins. Add in the garlic, curry paste, ginger, chile pepper and turmeric and stir until well combined and fragrant – about 1 min.
Add the vegetable stock, lentils, browned sweet potatoes and peppers and salt and pepper to taste. Bring to a boil and then reduce heat to a gentle simmer. Let cook, uncovered and stirring occasionally, for about 20 mins or until lentils are just tender.
Add coconut milk and stir well. Let cook a further 15-20 mins, again stirring occasionally, until reduced and lentils are crumbly.
Turn off the heat, add the spinach and stir well until wilted and combined. Stir in the lime juice and serve over rice in bowls with nan bread on the side.