Curried Lentils With Sweet Potatoes and Swiss Chard, Adapted from smitten kitchen from The New York Times.
coconut oil + butter
1 medium onion, chopped
4 garlic cloves, minced
fresh ginger root, grated
garam masala, curry powder, paprika
1 jalapeño pepper, minced (I had red pepper flakes)
1 L vegetable broth, or as needed
1 sweet potato, peeled and cubed
300 g dried lentils
1 bay leaf
380 mL canned tomatoes
125 g frozen spinach
salt + black pepper
1/3 cup chopped fresh cilantro
Juice of 1/2 lime
Saute onions, garlic, and ginger in fat until fragrant. Add the pepper and spices. Add the broth and bay leaf. I added canned tomatoes here, cause I like a tomato-based curry. Boil lentils and potatoes in this for 20-30 minutes. Stir in greens if you have any, and lime juice. Taste. Add more water if lentils need more time. Season to taste. Garnish with cilantro.
Adapted from ROSA MEXICANO. Makes 4 servings
Chile Paste Ingredients:
- 1/2 white onion, finely chopped
- cilantro, freshly chopped
- 1/4 jalapeño, finely chopped
- salt as needed
- 3 ripe but firm Hass avocados
- 1 tomato, diced
- cilantro, chopped fresh
- 1/4 white onion, finely chopped
- salt, if necessary
- splash of lime juice
- Tortilla chips and/or fresh corn tortillas
- Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a mortar until all the ingredients are finely ground. Alternatively, I used a fork to mash all the ingredients to a paste in a wide bowl.
- Cut each avocado in half. Twist the halves to separate them and flick out the pit. Rest an avocado half cut side up on a folded dishtowel in your palm. Make 3 lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the mortar. Mix all, serve immediately with the tortilla.
We made this for an easy appetizer before hosting dinner for six + 2 toddlers who ran around more than they ate anything.