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.
