yields 4 servings
total time: 25 minutes (5 minutes prep time, 20 minutes cook time)
INGREDIENTS
1 large yellow onion, finely diced
5 garlic cloves, minced
1 cup vegetable broth (240 ml)
12 oz sweet potatoes (340 g), peeled, cubed
1 cup red lentils (190 g), dry
1-inch piece ginger, grated
2 tbsp red curry paste
2 tbsp soy sauce
2 tbsp peanut butter
1 tsp tomato paste
1 cup coconut milk (8 oz / 250 ml)
6 cups baby spinach (180 g)
Optional: 2 cooked chicken breasts, cubed
Toppings
Lime or lemon
Chopped peanuts
Fresh coriander
INSTRUCTIONS
- Add the onion, garlic, and 2-3 tbsp of veggie broth into a large saucepan over medium heat. Sauté for a few minutes.
- Add the cubed sweet potatoes, lentils, and minced garlic. Mix to incorporate.
- In a separate small bowl, combine the curry paste, tomato sauce, soy sauce, and vegetable broth. Stir well, add to the pot and mix everything together.
- Let cook for 15 minutes over medium-low heat, then add peanut butter, coconut milk, and fresh baby spinach. Cook until the spinach is wilted and the mixture is fragrant.
- Serve with cooked rice and top with juiced lime or lemon, chopped peanuts, and fresh coriander!
credit: nutriciously.com