Red Lentil and Sweet Potato Curry
with Spinach and Basmati Rice
Creamy coconut swirls through this loaded lentil and veggie curry, while ginger, curry paste and Indian-style spices add vibrant and fragrant flavours. This dish is sure to make your belly full and your heart happy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Sulphites, Wheat)
Dal Spice Blend
Vegetable Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender, 18-20 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat.Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, cut tomatoes into 1/2-inch pieces. Roughly chop cilantroUsing a strainer, rinse lentils until water runs clear.
Meanwhile, heat a large non-stick pan over medium heat.When hot, add 1 tbsp oil (dbl for 4 ppl), then tomatoes and ginger-garlic puree. Cook, stirring occasionally, until tender, 4-6 min. Add curry paste and Dal Spice Blend. Cook, stirring often, until fragrant, 1 min.
Add stock powder, coconut milk, lentils and 1 1/2 cups water (2 1/2 cups for 4 ppl) to the pan with veggiesBring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils are tender, 12-15 min. (NOTE: If needed, thin out curry with 1-2 tbsp water.)
When lentils are tender, add sweet potatoes and spinach to curry. Season with pepper, to taste. Cook, stirring often, until spinach wilts, 1-2 min. Fluff rice with a fork. Season with salt, then stir in half the cilantro. Divide rice between plates. Top with lentil and sweet potato curry. Sprinkle crispy shallots and remaining cilantro over top.