Red Curry Lentils with Sweet Potatoes and Spinach
A warm, comforting, and hearty meal.
Servings: 6
Equipment
- 1 Dutch oven
Ingredients
- 3 Tbsp Olive oil
- 2 ea Sweet potatoes, cubed
- 1 ea Onion, chopped
- 3 Tbsp Red curry paste
- 3 ea Garlic cloves, minced
- 1 inch Fresh ginger, grated
- 1 ea Red chili, minced
- 1 tsp Tumeric
- 1 cup Red lentils
- 4 cups Vegetable broth
- 2 tsp Salt
- 15 oz Coconut milk
- 1 bag Baby spinach
- 1 ea Lime
- 5 sprigs Fresh cilantro
Instructions
- Heat 2 tablespoons of olive oil over medium heat in a Dutch oven. Add the sweet potato cubes and cook, stirring occasionally, until browned all over, about 15 minutes. Transfer the potatoes to a plate and set aside.3 Tbsp Olive oil, 2 ea Sweet potatoes, cubed
- Add the remaining 1 tablespoon of olive oil to the pot and lower the heat slightly. Add the onions and cook until translucent, about 5 minutes.1 ea Onion, chopped
- Add the curry paste, garlic, ginger, chile, and turmeric and cook until fragrant, about 30 seconds.3 Tbsp Red curry paste, 3 ea Garlic cloves, minced, 1 inch Fresh ginger, grated, 1 ea Red chili, minced, 1 tsp Tumeric
- Add the lentils, stock, salt, and browned sweet potatoes to the pot and bring to a boil over high heat. Lower the heat and simmer uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.1 cup Red lentils, 4 cups Vegetable broth, 2 tsp Salt
- Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy, 15 to 20 minutes.15 oz Coconut milk
- Add the spinach and stir until just wilted, 2 to 3 minutes. Take the pan off the heat and stir in the lime juice and salt if desired.1 bag Baby spinach, 1 ea Lime
- Garnish with cilantro. (Optional: Additional garnish of coconut flakes.)5 sprigs Fresh cilantro