Red Curry Lentils With Sweet Potatoes and Spinach

By Lidey Heuck

Published January 6, 2020

  • Two bowls of bright orange red curry lentil stew are shown topped with coconut flakes and cilantro with two spoons set nearby.
    Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 2
Total Time
1 hour
Rating
5(19,872)
Comments
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In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and chile — then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

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Ingredients

Yield:4 to 6 servings

  • 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)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

49 grams carbs; 6 milligrams cholesterol; 467 calories; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 8 grams fiber; 931 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

    Divide among shallow bowls and top with cilantro and coconut flakes, if using.

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Ratings

5 out of 5
19,872 user ratings
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Comments

Rory

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.

dona

@patricia Curry powder- Indian Curry paste- Thai Totally different flavors

Heather

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.

Lynn

My husband and I loved this. It is comforting. No flavor stood out. Felt it needed the lime to be this good. I used red split red lentils. I cooked longer than recommended time to thicken it even more. I used Better than Bouillon Vegetable base for the broth and completely omitted adding salt. It worked great and no Bouillon flavor!:). I doubled the recipe, and used a 4 oz. jar of Thai brand red curry paste, mild. Add some seeds and veins from fresno pepper if want spicy.

Amy York

This is delicious!!! Topped with lime, cilantro, fresh jalapeño- coconut rice on the side. And tofu saag ‘paneer’. Yowza.

Mae

I’ve made this a few times because it’s just so good but I have to say that it doesn’t take me as much time because the lentils and the sweet potatoes get soft way before the allotted time in the recipe!

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