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