2 tablespoons extra virgin olive oil 2 shallots, finely chopped 1 inch fresh ginger, grated 2 sweet potatoes, peeled and cubed 3-4 tablespoons Thai red curry paste adding more or less to taste 3-4 cups low-sodium vegetable broth or water 3/4 cup dried red lentils (can also use green lentils) 2 tablespoons fish sauce (or additional soy sauce) 1 tablespoon low sodium soy sauce 1 rounded tablespoon creamy peanut butter (or other nut butter) 1 (14 ounce) can full fat coconut milk 2 cups baby spinach juice from 1 lime 1/3 cup fresh cilantro, chopped plus more for serving cooked basmati rice for serving pomegranate arils for serving (optional) CHICKPEAS 2 tablespoons sesame or extra virgin olive oil 1 can chickpeas drained and patted dry 2 tablespoons low sodium soy sauce 1 tablespoon raw sesame seeds
Want to see the rest of this recipe? Login or Register Now!
2 tablespoons extra virgin olive oil 2 shallots, finely chopped 1 inch fresh ginger, grated 2 sweet potatoes, peeled and cubed 3-4 tablespoons Thai red curry paste adding more or less to taste 3-4 cups low-sodium vegetable broth or water 3/4 cup dried red lentils (can also use green lentils) 2 tablespoons fish sauce (or additional soy sauce) 1 tablespoon low sodium soy sauce 1 rounded tablespoon creamy peanut butter (or other nut butter) 1 (14 ounce) can full fat coconut milk 2 cups baby spinach juice from 1 lime 1/3 cup fresh cilantro, chopped plus more for serving cooked basmati rice for serving pomegranate arils for serving (optional) CHICKPEAS 2 tablespoons sesame or extra virgin olive oil 1 can chickpeas drained and patted dry 2 tablespoons low sodium soy sauce 1 tablespoon raw sesame seeds
Prep Time: 10 min
Number of Servings: 6