Sweet Potato Lentil Curry

• Indian mirepoix in oil (perhaps coconut). You can chop as you make this in this order, since I generally want to cook onions longest.
  • 1 med onion, diced.
  • 2 green chili or about 1 arbol, to taste.
  • 4 cloves garlic. Minced or grated.
  • 8-10cc ginger, minced or grated.
  low saute until onions clarify.
• Add about 1 Tbsp curry powder, and perhaps:
  1/2 tsp turmeric, if curry is low in turmeric.
  1/2 tsp garam masala
• Bloom spices in oil
• Add about 1/2 (of a 14-oz) can coconut mill.
  If possible, add fat first, and disolve spices a bit more, before adding watery part.
• Add 3c water or broth
• about 1c dry red lentil, rinsed
• About one medium to large peeled, cubed sweet potato.
• [optional] Some greens. spinach. mustard. arugula.
• Simmer about 20 minutes
• Salt and pepper to taste.
  Perhaps 1-2 Tbsp tomato paste to balance heat with acid, or a pinch citric acid
• about 1/4c minced fresh cilantro, if available.

Aaron Birenboim