Red Curry Sweet Potato Lentils

These lentils are cooked with sweet potatoes and red curry sauce, which cooks down into a zesty stew with complex flavors. I adapted this recipe from NYT Cooking, which added spinach, lime juice, and coconut flakes as well; feel free to garnish with those, but it's amazing without any bells and whistles.

You'll need:

  • 1/4 c olive oil
  • 2 large sweet potatoes, peeled and cut into 3/4 inch cubes
  • 1 large yellow onion, chopped
  • 3 Tbs Thai red curry paste
  • 1 Tbs minced garlic (about 3 cloves)
  • 1 Tbs ginger paste
  • 1 tsp turmeric
  • 2 tsp kosher salt
  • 1 c red lentils, rinsed
  • 4 c vegetable or chicken stock
  • 1 - 13 oz can full-fat coconut milk
In a large pot or Dutch oven, heat the olive oil on medium-high until hot. Add the sweet potato and cook, stirring occasionally, until the pieces are browned, about 7 minutes. Remove these from the pot with a large spoon and set aside.

Add another tablespoon olive oil to the pot and then add the onion. Saute, stirring occasionally, until the onions are browned, about 5 minutes. Add the red curry paste, garlic, ginger, turmeric, and salt, and stir into the onions. Let cook about 30 seconds, then add the lentils and the browned sweet potatoes. Add the stock and bring to a boil. Simmer 25 minutes, uncovered, stirring occasionally.

Add the coconut milk and stir well. Bring back to a boil and simmer another 15-20 minutes, until the lentils are totally cooked.

Serve over rice, with a squeeze of lime juice and some chopped cilantro if desired.

Red Curry Sweet Potato Lentils

Red Curry Sweet Potato Lentils

Yield: 8
Author: Mallory
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

  • 1/4 c olive oil
  • 2 large sweet potatoes, peeled and cut into 3/4 inch cubes
  • 1 large yellow onion, chopped
  • 3 Tbs Thai red curry paste
  • 1 Tbs minced garlic (about 3 cloves)
  • 1 Tbs ginger paste
  • 1 tsp turmeric
  • 2 tsp kosher salt
  • 1 c red lentils, rinsed
  • 4 c vegetable or chicken stock
  • 13 oz can full-fat coconut milk

Instructions

  1. In a large pot or Dutch oven, heat the olive oil on medium-high until hot. Add the sweet potato and cook, stirring occasionally, until the pieces are browned, about 7 minutes. Remove these from the pot with a large spoon and set aside.
  2. Add another tablespoon olive oil to the pot and then add the onion. Saute, stirring occasionally, until the onions are browned, about 5 minutes. Add the red curry paste, garlic, ginger, turmeric, and salt, and stir into the onions. Let cook about 30 seconds, then add the lentils and the browned sweet potatoes. Add the stock and bring to a boil. Simmer 25 minutes, uncovered, stirring occasionally.
  3. Add the coconut milk and stir well. Bring back to a boil and simmer another 15-20 minutes, until the lentils are totally cooked.
  4. Serve with a squeeze of lime juice and some chopped cilantro, if desired.

Calories

273.85

Fat (grams)

17.80

Sat. Fat (grams)

9.86

Carbs (grams)

25.46

Fiber (grams)

6.07

Net carbs

19.40

Sugar (grams)

6.64

Protein (grams)

6.60

Sodium (milligrams)

859.76

Cholesterol (grams)

0.90