Red Curry Lentils With Sweet Potatoes And Spinach
These Red Curry Lentils with Sweet Potatoes and Spinach are so hearty and delicious! Easily whip this creamy, one-pot meal up next time you're looking for something quick and comforting!
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Bonnie - Serene Trail
Servings: 6
Calories: 402kcal
Ingredients
- 1/2 tbsp oil, coconut, olive, etc.
- 2 small sweet potatoes, peeled, chopped
- 1 small onion, yellow, sweet, etc., diced
- 4 garlic cloves, diced
- 1 tbsp fresh ginger, diced
- 1 tbsp curry powder
- 1/2 tbsp chili powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1/4 tsp garam masala
- 4 cups vegetable broth (950ml) or bouillon plus water
- 14-15 ounce diced tomatoes (411g) canned
- 1 tbsp sugar cane, brown, coconut, etc.
- 1 cinnamon stick broken in half
- 1 1/2 cup red lentils (250g)
- 13-14 ounce coconut milk (400ml) canned, full-fat
- 2 cups fresh baby spinach (60g) or kale
- 1/4 cup fresh cilantro leaves (4g)
- optional garnish: coconut yogurt, lemon wedge, cilantro, salt & pepper to taste
Instructions
- Rinse and soak the lentils in a large bowl of water while preparing the other ingredients. Dice the onions, garlic, and ginger. Peel and chop the sweet potatoes into 1-inch cubes.
- Heat a large pot to medium-high then add the oil. Once hot, add the onions and sweet potatoes. Sauté them for 4-5 minutes or until the onions have softened. Stir in the seasoning for 1-2 minutes as it becomes fragrant.
- Add a little bit of the broth and use it to deglaze the bottom of the pan by scraping at the bits that are stuck to it. Pour in the remaining broth, diced tomatoes, sugar, and cinnamon stick.
- Drain the lentils and stir them into the pot. Bring this to a boil, then turn the heat down to medium. Stir occasionally as it cooks for about 15 minutes or until the lentils have started to soften.
- Mix in the coconut milk and let the curry cook for another 10 minutes. Meanwhile, chop the spinach and cilantro. Take the pot off of the heat, remove the cinnamon stick, and fold in the spinach and cilantro.
- Add salt and pepper to taste. Garnish the red curry lentils with coconut yogurt, cilantro, and a lemon wedge. Enjoy it as-is or over your favorite type of rice.
Video
Notes
- Rinse and soak the lentils until you're ready to add them to the pot. This helps with shortening the cooking time and can have other benefits such as better nutrient absorption.
- Taste the curry before serving to see if you'd like to increase any of the seasonings.
- Store these red curried lentils in a closed container in the refrigerator for 4 days or in the freezer for 3 months. Reheat it in the microwave or over medium-low heat on the stove.
- Add tofu or chickpeas to increase the protein.
- Blend or mash some or all of the curry for a creamy soup texture.
- Make it spicier by adding whole red chilies or Thai red curry paste.
- Load it with even more veggies such as carrots, mushrooms, and cauliflower.
Nutrition
Calories: 402kcal | Carbohydrates: 66.4g | Protein: 10.8g | Fat: 14.2g | Saturated Fat: 11.2g | Sodium: 146mg | Potassium: 921mg | Fiber: 21.2g | Sugar: 22.3g | Calcium: 253mg | Iron: 7mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.