Curry Red Lentils with Sweet Potatoes and Spinach

Tagged in: Recipes
Curry Red Lentils with Sweet Potatoes and Spinach

This comforting vegetarian main is inspired by Indian dal and layered with Thai flavors. Red lentils simmer into a creamy coconut base with fresh ginger, turmeric, red curry paste, and chile, while browned sweet potatoes add natural sweetness and depth. Finished with a handful of baby spinach and a squeeze of lime, it’s the kind of nourishing, one-pot meal we turn to again and again.

Serve it over steamed rice or alongside warm flatbread for an easy, satisfying dinner.

Ingredients

  • 3 tablespoons olive oil

  • 1 pound sweet potatoes (about 2 medium), 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 finely grated (about 1 tablespoon)

  • 1 chile (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 can full-fat coconut milk

  • 1 (4–5 ounce) bag baby spinach

  • Juice of 1/2 lime

  • Fresh cilantro leaves, for serving

  • Roasted cauliflower, for serving

Directions

Heat 2 tablespoons of the olive oil in a Dutch oven or large pot over medium heat. Add the sweet potatoes and cook, stirring occasionally, until browned on all sides, 5 to 7 minutes. Transfer to a plate and set aside.

Reduce the heat to medium-low and add the remaining 1 tablespoon olive oil to the pot. Add the onion and cook, stirring occasionally, until soft and translucent, 4 to 6 minutes. Stir in the curry paste, garlic, ginger, chile, and turmeric, and cook until fragrant, about 1 minute.

Add the lentils, vegetable stock, salt, and the browned sweet potatoes. Bring to a boil over high heat, then reduce the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.

Stir in the coconut milk and continue to simmer until the liquid has reduced and the lentils are creamy and beginning to fall apart, 15 to 20 minutes.

Add the spinach and stir until just wilted, 2 to 3 minutes. Remove from the heat, stir in the lime juice, and season with additional salt to taste.

Divide among shallow bowls and finish with fresh cilantro and roasted cauliflower, if using. Serve warm.

Notes

This dish thickens as it sits and reheats beautifully. Add a splash of stock or water when warming leftovers to loosen the texture.