Red Curry Lentils With Sweet Potatoes and Spinach
Published Jan. 6, 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
@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.
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.
I embraced the Thai influence cited in the recipe and added makrut lime leaves and palm sugar during the simmer. Pleased with those additions, as well as fish sauce substitute for salt (not vegetarian ups the flavor complexity by a lot). Speaking of flavor, holy moly yussss you must adjust the curry paste amount according to the brand. I use Mae Ploy, which is v v spicy. I like heat, so 3T was right for me, but I omitted the additional pepper. Unfortunately I missed the notes about split red lentils vs regular (?) ones (which I’ve never seen in my US grocery store) and did not adjust liquid or cooking time accordingly. Turned out more like a soup—but a delicious one! Definitely saving for regular rotation.
Excellent - smooth, flavorful, satisfying, and look forward to enjoying again and again as well as sharing the recipe. We added a little more garlic and ginger, and only half of a jalapeño as that is what we had. Next time, we will add more heat.
This recipe is excellent! Made as is, but doubled the added spinach.