Red Curry Lentils With Sweet Potatoes and Spinach
Published January 6, 2020
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into ¾-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
½ lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)
Nutritional analysis per serving (4 to 6 servings)
49 grams carbs; 6 milligrams cholesterol; 466 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 8 grams fiber; 924 milligrams sodium; 12 grams protein; 8 grams sugar
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
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.
@patricia Curry powder- Indian Curry paste- Thai Totally different flavors
Really great meatless meal option! Added 4 oz. baby Bella mushrooms and substituted 1 Tbsp sriracha sauce for the chili. Also, upped the lime juice to a whole lime because there’s never a happy ending for half a lime in my kitchen.
This is one of my favorite NYT recipes that I make on repeat. However, it being listed in the “easy” category is a bit incorrect. This is neither a quick nor easy recipe. If you’re looking for a quick dinner, this isn’t it. But if you’re looking for a delicious meal that reheats well, then great.
Delicious and easy to make. Doubled the red curry paste and the ginger. Served over brown rice.
Wish I’d read the comments a little closer before replacing my old bottle of Thai Kitchen curry paste with the Mekhala brand that my grocery store had. We used the 3 full tablespoons and it was legit Thai Restaurant medium level spice which my hubby loved but was too much for me. The flavor was still amazing, it’s a keeper of a recipe!