Red Curry Lentils with Sweet Potatoes and Spinach

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

• olive oil: 2 tablespoons
• sweet potatoes: 1 pound

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

• olive oil: 1 tablespoon
• onion: 1
• curry paste: 3 tbsp
• garlic: 3 cloves
• ginger: 1 inch
• chile: 1
• turmeric: 1 tsp

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, 20-25 minutes .

• lentils: 1 cup
• stock: 4 cups
• salt: 2 tsp
• browned sweet potatoes from step 1

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

• coconut milk: 350 g

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

• spinach: 120 g
• lime juice: ½ lime
• salt

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

• cilantro (opt)
• coconut flakes (opt)