Serves 4
INGREDIENTS:
3 tablespoons olive oil
2 sweet potatoes, peeled and cut into
2cm (¾-inch) cubes
1 onion, finely chopped
3 tablespoons Thai red curry paste
3 garlic cloves, crushed
5cm (2-inch) piece of root ginger,
peeled and grated
1 red chilli, finely chopped
1 teaspoon ground turmeric
200g (7oz) red lentils, rinsed
500ml (18fl oz) vegetable stock
400ml (14oz) can of full-fat coconut milk
2 handfuls of spinach, any coarse
stems removed
Juice of 1 lime, plus lime wedges (optional)
to serve
Sea salt flakes
TO SERVE (OPTIONAL)
Handful of coriander
Toasted unsweetened coconut flakes
METHOD:
1. Place a flameproof casserole or wide saucepan over a medium-high heat with
2 tablespoons of the oil. When it is hot, add the sweet potatoes and cook, stirring
occasionally, until brown all over, 5–7 minutes. Remove from the pan and set aside.
2. Add the remaining olive oil to the pan and reduce the heat to medium-low. Add the
onion and cook, stirring occasionally, until translucent, 4–6 minutes. Add the curry
paste, garlic, ginger, chilli and turmeric and cook until fragrant, about 1 minute.
3. Tip in the lentils, stock and salt to taste and return the browned sweet potatoes.
Increase the heat to high and bring to the boil, then reduce the heat and simmer,
uncovered, stirring occasionally, until the lentils are just tender, 20–25 minutes.
4. Pour in the coconut milk and return to a simmer, stirring occasionally, until the
liquid has reduced and the lentils are creamy and falling apart, 15–20 minutes.
5. 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. Divide between warmed shallow bowls, top with
coriander and coconut flakes and serve with lime wedges, if you like.
