A rich, comforting plant-based dish for those cool fall evenings. Tender sweet potatoes and protein-rich red lentils are simmered in a velvety, coconut-infused red curry broth, layered with notes of ginger, garlic, and subtle chili. Served piping hot over a bed of fragrant jasmine or basmati rice and finished with a touch of lime juice, torn cilantro and coconut flakes. This curry won’t disappoint!
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
- Coconut flakes (optional)
DIRECTIONS:
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide among shallow bowls and top with cilantro and coconut flakes, if using.