Sweet Potato Lentil Curry

This fall and winter, I’ve been experimenting with seasonal recipes. What I love most about this one is that it’s versatile and can be adapted according to what you’ve got growing in the garden, sitting on the counter, or taking up space in the fridge. You can also follow your tastebuds and switch out the sweet potatoes for butternut squash if you’re after a heartier, more savory curry. If you’re out of coconut milk, you can skip it for a lighter, cleaner meal. You can also substitute shallots for onions and chard for spinach, and veggie stock for chicken stock, of course. If you have a can of chickpeas in the pantry, there’s the option of baking them in the oven to make a crispy little garnish that will add a bit of crunch to your curry. All in all, it’s the perfect simple meal for a weekday night when you want something hearty but need to be able to improvise a little. Hope you experiment and enjoy! Serves 6-8.

Ingredients

For Curry

2 tbsp extra virgin olive oil

1 onion, peeled and diced

2 garlic cloves, minced

1 inch ginger, shredded

1 large sweet potato, peeled and diced

4 tbsp red curry paste

4 cups veggie stock

1 cup dried green lentils

1 tbsp peanut butter

1 (14-ounce) can full-fat coconut milk (optional)

2 cups baby spinach or Swiss chard, chopped

brown rice, cooked

For crispy chickpeas

1 (15-ounce) can chickpeas, drained and dried

1 tbsp avocado oil

1/2 tsp salt

Directions

For the curry: Warm a large pot over medium heat, and add the olive oil. Add onions to pot, stir to coat with oil, and cook until soft. Add garlic, ginger, and sweet potatoes and cook until fragrant. Add the curry paste and stir until veggies are well-coated. Add veggie stock and green lentils and bring to a boil. Reduce to low, add peanut butter and coconut milk (if using), mix well, and let simmer for 20 minutes, or until soft and tender. About three minutes before you’re ready to remove the pot from the heat, add the greens, mix well, and allow to cook until soft but still green.

For the crispy chickpeas: Preheat oven to 350 degrees. Once drained, spread the chickpeas on a clean, dry towel and use your hands to roll and dry the chickpeas. If their skins come off, don’t worry - they’ll actually get crispier in the oven without them. Transfer chickpeas to a mixing boil and cover with oil and salt. Mix well. Transfer to a baking sheet, spread out to one layer, Bake for 45-50 minutes or until golden-brown and crispy. Remove from oven and allow to cool. (If you want to season them, this would be the time to do it).

Prepare bowls by making one layer of rice, topped with curry, and garnished with chickpeas. Serve warm.