By Julie Van Rosendaal & Sue Duncan
from Spilling the Beans
This curry brings out the best in everyone at the party (meaning everything in the pan); as a result, it’s now in heavy rotation in both of our households.
Serves 4 to 6
Canola or olive oil, for cooking
1 onion, chopped
1 jalapeño pepper, seeded & finely chopped
1 Tbsp (15 mL) grated fresh ginger
3 garlic cloves, crushed
2 tsp (10 mL) curry paste or powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) turmeric
½ tsp (2.5 mL) salt
1 medium dark-fleshed sweet potato, peeled & cut into ½-inch chunks
½ cup (125 mL) dry red lentils
14 oz (398 mL) can coconut milk
1 cup (250 mL) water
1 cup (250 mL) packed baby spinach leaves
steamed rice, for serving
In a large, heavy skillet, heat a drizzle of oil over medium-high heat. Sauté the onion for about 5 minutes, until soft; add the jalapeño, ginger, garlic, curry paste, cumin, turmeric, and salt. Cook for a few more minutes.
Stir in the sweet potato, lentils, coconut milk, and water; bring to a simmer, then cover, turn the heat down to medium-low, and cook for about 20 minutes, until the potato is tender.
Uncover the skillet and tear in the spinach; stir, replace the lid, and cook for another minute or two, just until the spinach wilts. Serve immediately, over rice.
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Excerpted from Spilling the Beans by Julie Van Rosendaal & Sue Duncan. Excerpted by permission of Whitecap Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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