During this lockdown, with the days passing indiscriminately, without much distinction from one another, the most eventful and exciting moment of any week is when a grocery delivery arrives.  I don’t know exactly why, but it’s reassuring – maybe because it provides some consistency and it’s something that is, to an extent, controllable.  While many of our usual comforts are momentarily suspended, food also remains one of the key ways we can still keep ourselves nourished, both physically and emotionally.

Curries are, in many ways, the perfect quarantine food.  They’re easy to make in mass quantities with pantry ingredients you’re likely to have on hand, and are super hearty and warm and they tend to keep well for multiple joyous helpings of leftovers.  If you’re  like me and are fascinated by the history of food and culinary lineages, curry, is one of the most interesting, even from etymological perspective.

One thing to be wary of with this recipe is that a lot of curry pastes contain fish oil but you can definitely find ones that don’t – just read the ingredients carefully before buying.

I topped with some falafel because I had some in the freezer – a delicious but optional add-on!  And it probably goes without saying but this curry tastes great served on bed of freshly cooked rice.

Ingredients (makes 5 or 6 servings):
1 1/2 cups of uncooked lentils
2 medium sized tomatoes, diced
400ml can of coconut milk
1 medium sweet potato, diced (I used a 284g bag of frozen sweet potatoes)
1/2 cup of spinach
1 tsp of kala namak salt or regular salt
1 tbsp of red curry paste
1 tsp of turmeric
1 tsp of black pepper
1 tsp of sugar
1 tsp of thyme
3/4 cup of tomato paste

Directions:
1.  In a large pot bring approximately 3 cups of water to a boil.  Add the lentils and reduce to simmer.  Cook for 10-15 minutes or until the water is absorbed by the lentils.
2.  Add the coconut milk, sweet potato, tomato 1/2 cup of spinach, 1 tsp of salt, 1 tbsp of red curry paste, 1 tsp of turmeric, 1 tsp of black pepper, 1 tsp of sugar, 1 tsp of thyme and 3/4 cup of tomato.  Cook into both the lentils and sweet potato are tender, usually about 20 minutes.