Ingredients
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2 tbsp Blue Dragon ® Thai Red Curry Paste
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1 (13.5 oz) can unsweetened lite coconut milk, shaken well
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2 medium sweet potatoes
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1 cup red lentils
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1 (5 oz) pkg baby spinach
Steps
1
In a large pot on medium-high, combine the curry paste, coconut milk, and 6 cups water. Season with salt and pepper. Bring mixture to a boil. Meanwhile, peel and cut the sweet potatoes into 1-inch pieces.
2
Add the lentils and sweet potatoes to pot and return to a boil. Season with salt and pepper. Reduce to a simmer, cover, and cook 15–18 min., until potatoes are tender. In batches, stir the spinach into pot and cook 1 min., until wilted. Serve immediately.
Tips
Garnish with chopped cilantro.
