RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH
Oh, this was SO much more than the sum of its parts! The headnotes to the recipe read like dal and Thai red curry had a baby. The lentils give the curry a bit of a nutty flavor, which really works, and they break down well to thicken the dish. It kind of reminded me of the flavor profile of Massaman curry, which is probably why I want to add sliced carrots and peanuts next time. I left out the red chile and turmeric, didn’t miss either, and used chicken broth instead of vegetable. This is a keeper, five stars.
