Red Curry Lentils With Sweet Potatoes and Spinach Recipe • 5★

Published January 6, 2020

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and chile — then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

SaveLog in or sign up to save this recipe.

GiveSubscriber benefit: Give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribeLog In

Subscriber benefit: Give recipes to anyone

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

Share this recipeCopy linkEmailPinterestFacebookXWhatsAppReddit

Print this recipeInclude recipe photoPrint RecipeLog in or sign up to print this recipe.

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

Fresh cilantro leaves, for serving

Toasted unsweetened coconut flakes, for serving (optional)

Step 1In 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.

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.

Step 2Add 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 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.

Step 3Add 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 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.

Step 4Add 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 coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.

Step 5Add 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.

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.

Step 6Divide among shallow bowls and top with cilantro and coconut flakes, if using.

Divide among shallow bowls and top with cilantro and coconut flakes, if using.

I made this in an instant pot. Browned the sweet potatoes in the IP using the sauté function, then cooked the onions in there too. Cooked the lentils and potatoes on high pressure for 12 minutes. Came out perfect.

@patricia Curry powder- Indian Curry paste- Thai Totally different flavors

Really great meatless meal option! Added 4 oz. baby Bella mushrooms and substituted 1 Tbsp sriracha sauce for the chili. Also, upped the lime juice to a whole lime because there’s never a happy ending for half a lime in my kitchen.

A hit with some fussy eaters. Have made it several times.

I’ve made this several times in my 8qt InstaPot. I dice and roast the sweet potatoes/yams (white delicious) @ 425° for about 20/25 min the skin that develops protects them from falling apart. I pulse the: onion, garlic, ginger & hot pepper in my food processor till it’s a small dice. With my IP on sauté, when it says HOT I add ghee then the aromatics. After a min or so I add the curry paste (Mae Ploy brand always) Asian market or online. Very affordable & lasts forever. I’ve used red & green curry & a mix last time b/c I didn’t have cilantro. It’s the real deal, only use the full 3TBS if you like spice, at 3TBS it’s perfect for a spice lover! I always at least 1.5 the recipe - freezes well. Once the curry paste darkens in color & everything is soft, I cancel the sauté mode, add the turmeric , stir until fragrant, for 1.5 recipe I do 1.5 cups red lentils, 4 cups of broth and cook JUST that for 7/8 min, I let it de-pressurize about 10 min then stir in coconut milk, roasted potatoes & spinach (which I double) kale, collards, Swiss chard all taste great as does frozen spinach in a pinch. Once I’ve gotten the greens stirred in; I cook for one min on low pressure & allow natural pressure release. I add the lime & cilantro at serving. Gets lost otherwise: lime is a must! *for coconut milk, the whole full fat can good as is half a can + water. Sometimes I add a tsp or 2 dark sugar for balance. It’s a Winner!! & so simple with an IP + my lazy chopping ;)

So delicious. Comfort in a bowl!

Source: https://cooking.nytimes.com/recipes/1020766-red-curry-lentils-with-sweet-potatoes-and-spinach