For the Beluga Lentil Curry

1. Heat the butter in a large heavy-bottomed saucepan over medium heat. Add the onion and cook until translucent, 6 to 7 minutes.
2. Stir in the ginger peanut garlic paste, broth, and lentils, increase the heat to medium-high, and bring to a boil. Lower the heat to maintain a simmer, partially cover, and cook for about 25 minutes, until the lentils are tender.
3. Stir in the Malabar spinach leaves until wilted. Ladle into bowls and garnish as you like.

For the Ginger Peanut Garlic Sauce

1. Place the ginger, garlic, and chilies in the bowl of a mortar and pestle and pound to a thick paste. Stir in the remaining ingredients and transfer to a jar, cover, and store in the refrigerator for up to 3 months.

For the Baked Root Chips

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Use a vegetable peeler to remove the outer skin of the taro or ube and slice the flesh using a mandoline or sharp knife as thinly as possible for crisp chips. Place in a bowl and toss with the butter and salt.
3. Place the slices on two prepared pans in a single layer. Bake for 10 minutes, then turn them over and bake for an additional 8 to 10 minutes. Taro chips are done when a toasted brown halo forms around the edges, and ube will darken considerably to a deep purple color. Remove from the oven and cool (they will crisp up as they sit). If any of the chips remain soft, return them to the oven for a few more minutes before serving. These chips can be prepared up to 2 days in advance; store in a paper bag in a cool, dry place.