For the Beluga Lentil Curry
- Heat the butter in a large heavy-bottomed saucepan over medium heat. Add the onion and cook until translucent, 6 to 7 minutes.
- 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.
- Stir in the Malabar spinach leaves until wilted. Ladle into bowls and garnish as you like.
For the Ginger Peanut Garlic Sauce
- 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
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- 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.
- 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.