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.
To read the review for Spilling the Beans, please click here
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.
For more information on this cookbook, please click here
Loading ...