A Thai dish with roots in Persia, this warm and hearty Sweet Potato curry is filling, a bit spicy and oh-so-comforting to keep you warm on a chilly night
Massaman Curry Paste
Sweet Potato, cubes
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.* Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger. Drain and rinse the lentils.
Heat a medium pot over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 3-4 min. Add the garlic, ginger and curry paste. Cook until fragrant, 1-2 min.
Add the sweet potato, broth concentrates, lentils and 2 1/2 cups water to the pot. Bring to a boil over medium-high heat, then reduce to medium heat. Simmer, stirring occasionally, until the potatoes are tender, 13-18 min.
Meanwhile, roughly chop the cilantro. In a small bowl, stir together the cilantro and yogurt.
When the lentils and sweet potatoes are tender, coarsely mash in the curry in the pot, using a fork or potato masher. Add the spinach and stir until wilted, 1-2 min. Season with salt and pepper.
Divide the curry between bowls and dollop with the cilantro-yogurt.