Sweet Potato and Coconut Curried Red Lentil Salad - for Dinner

One of my favourite and most versatile salad recipes is the sublime Belinda Jeffery's   clever Fragrant Spiced Red Lentil and currant salad that I have shared on this blog previously.  It is an absolute winner for flavour and is a firm favourite in my home. 

On the weekend I was a bit overenthusiastic and made an rather large quantity.  My usual options for changing or reinvigorating the salad are to add some fish or protein along with additional vegetables.  This time however, I wanted a quick dinner, so I warmed some already roasted chunks of sweet potato, added spoonfuls of the red lentil salad and stirred through some coconut milk.  The tang from the salad vinegar is quite zingy alongside the coconut.  Garnished with a little fresh mint or coriander - a quick to prepare warm variation using a favourite recipe.  

Belinda Jeffery lives in the beautiful Northern New South Wales region which grows an abundance of enticing fruit and vegetables. Pop into the village of Uki when you visit this picturesque region.             Enjoy!  Colleen 

Preparation    5 minutes -  Fragrant Spiced Red Lentil and currant salad already made

Cooking          5 - 10 minutes  - if your salad and sweet potato are already prepared.

Serves            depends on quantity used.  Mine serves 4

Ingredients

Fragrant Spiced Red Lentil and currant salad  click on this link for blog recipe

1 large sweet potato - peeled, cut into chunks and roasted

a little oil

couple of handfuls of baby spinach leaves

approx 125 ml (1/2 cup) coconut milk  - add gradually, might not need all of this

freshly chopped mint or coriander to garnish

Method 

Warm the roasted sweet potato chunks in a splash of oil.

Stir in baby spinach until just wilted.

Add several large spoonfuls of the prepared Red lentil salad and gently combine.

Pour in a little coconut milk and gently stir through. You want it to be creamy but not sloppy so add gradually. Taste and adjust if needed with touch salt, pepper or herbs.

Serve garnished with fresh mint or coriander

Enjoy!  Colleen