It’s not every day that you find a recipe that really makes you say “Wow!” but this one is a real mouth-opener. Is that a pun? I don’t know. However, i’m telling you, this is the perfect meal and dare I say the best meal I have cooked this year. Like most things, I came upon this recipe unexpectedly on The Washington Post when looking for a recipe to use up some coconut milk that I had in the cupboard and I thought that this one was perfect: my favourite meat, spinach and lentils for a good protein boost, coconut milk for that creamy yet light taste and the curry paste for a subtle kick with every bite.
It was a no brainer. The reason I love this so much other than its amazing taste is the fact that it’s light but hearty without the heaviness of a heart warming meal made for those wintry evenings AND it’s cheap to make!! I guess this recipe could be used all year round and I reckon you could substitute the ingredients to suit dietary requirements such as swapping up chicken for fish(salmon would be good) or sweet potato for pumpkin. If you’re anything like me you like to switch things up a little or substitute when too lazy to take a trip to the shops for ingredients.
So, I won’t let you wait any longer. Here is the recipe for this delicious curry:
Served on its own or with rice.
- 2 medium sweet potatoes
- 1lb chicken breasts (or thighs)
- 2 tablespoons olive oil (i used coconut oil)
- 1/4 cup red indian curry paste
- 2/3 cup dried red lentils
- 2 1/2 cups coconut milk
- 2 cups chicken broth
- 14 ounces baby spinach (I used normal spinach)
- 1 lime
- 1 small jalapeno (optional)
- 6-8 stems of coriander
Heat the oil in a large wok or saucepan over medium-high heat. Once the oil shimmers, add the curry paste and cook, stirring for no more than 1 minute. Add the chicken and stir to coat; cook, stirring for 5 minutes or until the meat loses its raw look.
Add the sweet potatoes and lentils, stirring to coat, then add the coconut milk and brother. Once the liquid comes to a boil, reduce the heat to medium-low, cover and cook for 15 to 20 minutes, stirring every so often. The sweet potatoes should be just tender.
Stir in the spinach in two batches. Cook for 3-4 minutes, just until wilted. Remove the wok or saucepan from the heat.
Meanwhile, cut the lime in half and squeeze its juice into a small bowl. Cut the jalapeno crosswise into thin rounds, if using. Coarsely chop the cilantro. Sprinkle the lime juice over the surface of the curry, then the pepper slices, and the cilantro.
Adapted from “Cook on a Shoestring: Easy, Inspiring Recipes on a Budget.” by Sophie Wright
See, it’s easy! I hope that you enjoy this as much as I did!