Red Lentil and Sweet Potato Curry

I found this recipe in our new place, it was on top of the kitchen cupboards in a Hello Fresh bundle. So, hey here's a Hello Fresh recipe, :)

Red Lentil and Sweet Potato Curry with Spinach and Cilantro Rice

Serves 2

1 cup red lentils, rinsed until water runs clear

3/4 cup basmati rice

340g sweet potato, diced to 1/2-inch

160g roma tomato, dice to 1/2-inch

1 tbsp fresh ginger, finely grated

14g cilantro, roughly chopped

1 chili pepper, optional, finely chopped, seeds removed

113g baby spinach

56g onion, chopped

1 tbsp garlic puree

1 tbsp Indian spice mix

2 vegetable broth concentrate

165ml coconut milk

28g crispy shallots

Oil

Salt and pepper

Preheat oven to 425F.

Toss sweet potatoes with 1 tbsp oil on a parchment-lined baking sheet, and season with salt and pepper. Roast in the middle of the oven, flipping halfway through, until tender, 18-20 minutes.

While sweet potatoes roast, bring 1 1/4 cups water to boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 minutes. Remove pot from heat. Set aside, still covered.

While rice cooks, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then onions and tomatoes. Cook, stirring occasionally, until tender, 4-6 minutes. Add garlic puree, ginger, Indian spice mix, and 1/4 tsp chili pepper (optional). Cook, stirring often, until fragrant, 1-2 minutes. Season with salt and pepper.

Add broth concentrate, coconut milk, lentils, and 1 1/2 cups water to the same pan. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils are tender, 12-15 minutes. Note: if needed, thin out with 1-2 tbsp water.

When lentils are tender, stir sweet potatoes and spinach into lentil curry. Cook, stirring often, until spinach wilts, 1-2 minutes. Saeson with salt and pepper. Fluff rice with a fork, then stir in half the cilantro and season with salt. Divide rice between plates. Top with lentil and sweet potato curry. Sprinkle crispy shallots and remaining cilantro on top.

Tomato and Peanut Soup with Sweet Potato and Chickpeas

1 tbsp oil

1 onion

2 tbsp fresh grated ginger

3 cloves garlic, minced

2 tsp chili powder

1 1/2 tsp cumin

1 tsp salt

4 cups soup broth

1 540ml can chickpeas

3 tomatoes, chopped

1 large sweet potato, diced

1 large carrot

1/4-1/3 cup peanut butter

1/4 finely chopped cilantro stems

1 handful spinach/chopped kale/swiss chard

Yogurt, peanuts, cilantro leaves, for garnish

Heat oil in large pot. Add onions, cook until soft. Add ginger and garlic, cook for 1-2 minutes. Add spices, cook for 1 minute. Add everything else except spinach, bring to boil. Reduce heat and simmer uncovered 20-30 minutes. Stir in spinach, cook 2-3 minutes until wilted.

Slow cooker: put everything except oil and spinach into slow cooker. Cover and cook on low 6 hours. Uncover, stir, break up chunks of sweet potato, and add spinach. Cover, cook 1-2 minutes for spinach to wilt.

Serves 8

Coconut Oatmeal Cookies

1 cup white sugar

1 cup brown sugar

2 eggs

1 cup butter, soft

2 tsp vanilla

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 1/2 cups flour

1 cup shredded coconut

1 cup oats

1/2 cup each white chocolate and butterscotch chips

Preheat oven to 350F.

In a large bowl, cream eggs, sugars, butter, and vanilla until light and fluffy. Add all dry ingredients, mix until combined. Drop by spoonful onto greased or lined baking sheet. Bake for 9-11 minutes, until set but not over-browned.