Red Curry Lentils with Sweet Potatoes and Spinach

The original recipe is rated 5 stars from Lidey Heuck at the New York Times.  Definitely a keeper. It made dinner 2-3 nights for 2 people. Serve it over rice, 

Substitutions

- roasted butternut squash or pumpkin for sweet potato

- kale or chard for spinach

- split red lentils for red lentils (I used those cuz it's what I had on hand)

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into ¾-inch cubes

1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils or split red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
½ lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

1. Step 1

   Roast cubed sweet potatoes or squash in the oven. Sprinkle with olive oil, salt, and pepper and roast at 450 for 15-20 mins, or until it begins to brown. The original recipe says: In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.

2. Step 2

   Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the red curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.

3. Step 3

   Add the lentils, stock, salt to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes (if using split red lentils, 15-20 minutes).

4. Step 4

   Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 10 to 15 minutes.

5. Step 5

   Add the sweet potatoes or butternut squash into the lentils. Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.

6. Step 6

   Divide among shallow bowls and top with cilantro and coconut flakes, if using.