Red Curry Lentils With Sweet Potatoes + Spinach

Absolutely delicious and satisfying as a stew or soup over crusty bread or rice



iNGREDIENTS

  • 3 Tbs olive oil

  • 1 lb sweet potatoes (about 2 medium sweet potatoes), peeled and cut into ¾-inch cubes

  • 1 medium yellow onion, chopped

  • 2 Tbs curry powder (you may need more or less depending on the strength of the curry powder you use)

  • 3 garlic cloves, minced (about 1 Tbs)

  • 1 (1-inch) piece fresh ginger, peeled and grated (about 1 Tbs)

  • 1 tsp ground turmeric

  • 1 cup red lentils

  • 3 cups vegetable stock

  • 2 tsps sea salt, plus more to taste

  • 1 (13-oz) can light coconut milk

  • 1 (4- to 5-oz) bag baby spinach

  • ½ lime, juiced

  • Fresh cilantro leaves, chopped for serving



Instructions

  • Heat 2 Tbs olive oil over medium-high in a pot.

  • Add sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 min

  • Transfer the browned sweet potatoes to a plate and set aside

  • Add remaining 1 Tbs olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 min

  • Add the curry, garlic, ginger and turmeric, and cook until fragrant, about 1 min

  • 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, about 15 min

  • Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, about 10 min

  • Add the spinach and stir until just wilted, 1 to 2 min

  • Off the heat, stir in the lime juice and season with salt to taste.

  • Divide among shallow bowls and top with cilantro

    Instant Pot Version:

  • Brown the sweet potatoes in the IP using the sauté function, then cook the onions in there too. Cook the lentils and potatoes on high pressure for 12 minutes



Notes

  • 4 to 6 servings

  • Serve over steamed white or brown rice, or with toasted flatbread on the side

Adapted from and thanks to Lidey Heuck of The New York Times for the recipe