2 Tbl Garlic Extra Virgin Olive Oil
2 shallots, finely chopped
1-inch fresh ginger, grated
2 garlic cloves, grated
2 sweet potatoes, peeled and cubed
2 tsp Garlic Curry Powder
3-4 Tbl 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)
1 Tbl miso
1 Tbl low sodium soy sauce
1 rounded tablespoon creamy peanut 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
Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook 3 minutes until soft. Add the ginger, garlic, garlic curry powder and sweet potatoes. Cook until fragrant, about 2 minutes. Stir in the curry paste. Cook another minute.
Add the 3 cups broth, lentils, miso, soy sauce, and peanut butter. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes until the lentils are soft and the sweet potatoes are tender.
When the lentils are cooked, stir in the coconut milk, spinach, and lime juice. Cook 5 minutes. If your curry feels thick, add additional broth to thin. Remove from the heat and add the cilantro.
To serve, divide the rice among bowls and ladle the curry over top. Top with chickpeas, cilantro.