Episode #51: Red Curry Lentils With Sweet Potatoes and Spinach

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade curry paste can be fresher and healthier.

Heat 2 tablespoons of olive oil in a Dutch oven over medium high heat.

Add sweet potatoes and cook, stirring occasionally, until browned all over, about 5 to 7 minutes. Transfer to a plate and set aside.

Add remaining 1 tablespoon of olive oil to the pot and set heat to medium low.

Add chopped onion and cook, stirring occasionally, until translucent, about 4 to 6 minutes.

Add curry paste, minced garlic, grated ginger, minced chili, and turmeric; cook until fragrant, about 1 minute.

Add rinsed lentils, vegetable stock, salt, and browned sweet potatoes to the pot; bring to a boil over high heat.

Lower heat and simmer uncovered, stirring occasionally, until lentils are just tender, about 20 to 25 minutes.

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

Add baby spinach and stir until just wilted, about 2 to 3 minutes.

Take off the heat, stir in lime juice, and season with salt to taste.

Divide among bowls and top with fresh parsley and toasted coconut flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens