A Thai dish with roots in Persia, this hearty and sweet potato curry is filling, a bit spicy and warm which will keep you full and cozy on a chilly night
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Massaman Curry Paste(ContainsSulphites/Sulfite)
Vegetable Broth Concentrate
Salt and Pepper*
Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!
Wash and dry all produce.* Peel, then cut the sweet potato(es) into 1/2-inch pieces. Peel, then mince or grate the garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Drain, then rinse the lentils. Peel, then finely chop the shallots into 1/4-inch pieces.
Heat a large pot over medium heat. When the pot is hot, add 1 tbsp oil, then the shallots. Cook, stirring occasionally, until softened, 1-2 min. To the pot, add the garlic, ginger and curry paste. Cook until fragrant, 1-2 min.
To the pot, add the sweet potato, broth concentrates, lentils and 2 1/2 cups water (3 cups for 4 ppl). Cover and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, 15-18 min.
Meanwhile, roughly chop the cilantro. In a small bowl, stir together the cilantro and greek yogurt. Season with salt and pepper.
When the sweet potato mixture is tender and the liquid is absorbed, remove the pot from the heat. Using a fork or potato masher, coarsely mash the sweet potato mixture. Add the spinach and stir until wilted, 1-2 min. Season with salt and pepper.
Divide the curry between bowls and dollop over the cilantro-yogurt.