An adaptation of PUNCHFORK’s recipe from NYT Cooking
Time: 1 hour
Servings: 4-6
INGREDIENTS
- 3 tbsp extra virgin olive oil
- 2 medium sweet potatoes, peeled and cut into small cubes
- 1 medium yellow onion, chopped
- 3 tbsp Thai Seven Spices
- 3 garlic cloves, minced
- 1 cup chickpeas or red lentils
- 4 cups boiled water
- 2 tsp A Spice Affair Himalayan Pink Salt, plus more to taste
- 1 can full-fat coconut milk
- 1 bag baby spinach
- ½ lime, juiced
- Fresh cilantro leaves, for serving
- Toasted unsweetened coconut flakes, for serving (optional)
INSTRUCTIONS
- Over medium-high, heat 2 tablespoons of olive oil in a Dutch pot. Cook the sweet potatoes for about 8 minutes, or until browned. Set the potatoes aside, in a plate
- Reduce the heat to medium-low and add 1 tablespoon olive oil to the pot. Stir in the onion for 5 minutes, or until translucent. Add the Thai Seven Spices and garlic, and stir for a minute
- Bring the heat back to a high and add the chickpeas or lentils, boiled water, salt and cooked potatoes. Once the mix broils, reduce the heat to medium-low and simmer for 25-30 minutes
- Add the coconut milk, stir and let simmer for another 15 minutes
- Turn off the heat, add the spinach and lime juice and stir for a minute. Add salt to taste
- Serve in small bowls and top with cilantro and coconut
Bliss on a plate!
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