3 tbsp olive oil
1 medium brown onion diced
1 tbsp fresh ginger microplaned
2 cloves garlic minced
1-3 tbsp Thai curry paste*
2 tbsp tahini
1 cup lentils** sorted and rinsed
4 cups vegetable broth or water, adding salt to taste at the end of cooking
2 bags Stahlbush Island Farms frozen sweet potatoes, about 4 cups
15 oz canned coconut milk
1 tbsp soy sauce, use tamari to make this gluten-free
3 oz baby spinach (may use chard or kale ribbons), about 3 cups
fresh cilantro and toasted sesame seeds for serving, if desired
rice, quinoa, rice noodles, mashed potatoes or flat bread for serving
*If you’re sensitive to heat, start with one tablespoon of the Thai curry paste. Once the sweet potatoes and lentils are cooked, taste and add more curry paste as desired – whisk into a few tablespoons of hot water to break it up before adding it into the pot.
**Any variety of lentil works in this recipe. Red lentils cook in the same amount of time as the sweet potatoes and will create a thicker curry/stew because they fall apart. French lentils will hold their shape and create a brothier curry, but need 20 minutes more cooking than the sweet potatoes. Green or brown lentils also need the extra 20 minutes but will fall apart a bit more than the French lentils.