• NYT E-Z Dinner - 79

    From Dave Drum@1:2320/105 to All on Thu Feb 1 17:55:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Red Curry Lentils w/Sweet Potatoes & Spinach
    Categories: Beans, Vegetables, Curry, Herbs, Chilies
    Yield: 5 servings

    3 tb Olive oil
    1 lb Sweet potatoes; peeled, in
    - 3/4" cubes
    1 md Yellow onion; chopped
    3 tb Thai red curry paste
    3 cl Garlic; minced
    1 (1") piece fresh ginger;
    - peeled, grated
    1 Red chile, such as Fresno or
    - serrano, halved, seeds and
    - ribs removed, then minced
    1 ts Ground turmeric
    1 c Red lentils; rinsed
    4 c Vegetable stock
    2 ts Kosher salt; more to taste
    13 oz Can full-fat coconut milk
    5 oz Bag baby spinach
    1/2 Lime, juiced
    Fresh cilantro leaves; to
    - serve
    Toasted unsweetened coconut
    - flakes; to serve (opt)

    In a Dutch oven or pot, heat 2 tablespoons olive oil
    over medium-high. Add the sweet potatoes and cook,
    stirring occasionally, until browned all over, 5 to 7
    minutes. Transfer the browned sweet potatoes to a plate
    and set aside.

    Add the remaining 1 tablespoon olive oil to the pot and
    set the heat to medium-low. Add the onion and cook,
    stirring occasionally, until translucent, 4 to 6
    minutes. Add the curry paste, garlic, ginger, chile and
    turmeric, and cook until fragrant, about 1 minute.

    Add the lentils, stock, salt and browned sweet potatoes
    to the pot and bring to a boil over high. Lower the heat
    and simmer, uncovered, stirring occasionally, until the
    lentils are just tender, 20 to 25 minutes.

    Add the coconut milk and simmer, stirring occasionally,
    until the liquid has reduced and the lentils are creamy
    and falling apart, 15 to 20 minutes.

    Add the spinach and stir until just wilted, 2 to 3
    minutes. Off the heat, stir in the lime juice and season
    with salt to taste.

    Divide among shallow bowls and top with cilantro and
    coconut flakes, if using.

    By: Lidey Heuck

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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