Red Curry Lentils With Sweet Potatoes and Spinach
Published Jan. 7, 2020
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 3tablespoons olive oil
- 1pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into ¾-inch cubes
- 1medium yellow onion, chopped
- 3tablespoons Thai red curry paste
- 3garlic cloves, minced (about 1 tablespoon)
- 1(1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
- 1red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
- 1teaspoon ground turmeric
- 1cup red lentils, rinsed
- 4cups low-sodium vegetable stock
- 2teaspoons kosher salt, plus more to taste
- 1(13-ounce) can full-fat coconut milk
- 1(4- to 5-ounce) bag baby spinach
- ½lime, juiced
- Fresh cilantro leaves, for serving
- Toasted unsweetened coconut flakes, for serving (optional)
Nutritional analysis per serving (6 servings)
410 calories; 23 grams fat; 15 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 12 grams protein; 764 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
- Step 2
Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
- Step 3
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
- Step 4
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
- Step 5
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
- Step 6
Divide among shallow bowls and top with cilantro and coconut flakes, if using.
Private Notes
Comments
To those of you who are fat phobic. Why buy lite coconut milk? You are simply paying for the extra water that was added to make it "lite". Buy whole coconut milk, dilute it with water to your taste and freeze the remaining milk for another use. It does freeze beautifully.
@patricia Curry powder- Indian Curry paste- Thai Totally different flavors
I made this in an instant pot. Browned the sweet potatoes in the IP using the sauté function, then cooked the onions in there too. Cooked the lentils and potatoes on high pressure for 12 minutes. Came out perfect.
I found this to be almost inedibly salty as written and had to add water and more coconut milk to dilute the salt. I wonder if perhaps different brands of curry paste have different salt levels. Don't be like me: add salt to taste!
I was pleasantly surprised by how well it turned out! I had everything except for the red curry paste, so I used panang curry paste instead. Thanks to one of the commenters who pointed out the difference between red lentils and split lentils—I used the split ones. I cooked them for 25 minutes on medium-low heat, and they turned out a little mushy, but it wasn't a problem. Next time I know and I will cook it for less time. It was still delicious. I served it with pita bread, and it was very filling and hearty.
Toast a half cup of unsalted cashews and add them when you add the spinach. Totally makes it for us.