Sweet Potato Red Lentil Curry
This comforting sweet potato red lentil curry brings together the warmth of Thai spices with the heartiness of sweet potatoes and red lentils, all enveloped in a luxuriously creamy coconut milk base. The combination of aromatic spices, tender vegetables, and protein-rich lentils creates a satisfying one-pot meal that's both nutritious and deeply flavorful.
The dish builds layers of flavor through careful cooking techniques, starting with caramelized sweet potatoes and ending with fresh spinach and a bright squeeze of lime. The red curry paste provides a perfect balance of heat and aromatics, while the coconut milk adds richness and depth. This curry is a perfect example of how plant-based ingredients can create a deeply satisfying meal that appeals to everyone, whether vegetarian or not.
Ingredients
3 tablespoons olive oil 1 pound sweet potatoes peeled and cut into ¾-inch cubes 1 medium yellow onion, chopped 3 tablespoons Thai red curry paste 3 garlic cloves, minced 1 (1-inch) piece fresh ginger, peeled and grated 1 red chile, such as jalapeño or serrano 1 teaspoon ground turmeric 1 cup red lentils, rinsed 4 cups vegetable stock 2 teaspoons salt 1 (13-ounce) can full-fat coconut milk 4 to 5 ounces baby spinach ½ lime, juiced Fresh cilantro leaves
Method
- 1. Begin by heating 2 tablespoons of olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed sweet potatoes and cook, stirring occasionally, until they develop a golden-brown crust on all sides, approximately 5 to 7 minutes. Once browned, transfer the sweet potatoes to a plate and set aside.
- 2. Reduce the heat to medium-low and add the remaining tablespoon of olive oil to the pot. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 4 to 6 minutes. Stir in the Thai red curry paste, minced garlic, grated ginger, minced chile, and ground turmeric. Cook this aromatic mixture until it becomes fragrant and the spices bloom, about 1 minute.
- 3. Return the browned sweet potatoes to the pot and add the rinsed red lentils, vegetable stock, and kosher salt. Increase the heat and bring the mixture to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until the lentils are just tender but still hold their shape, approximately 20 to 25 minutes.
- 4. Pour in the coconut milk and continue to simmer, stirring occasionally, until the curry thickens and the lentils break down to create a creamy consistency, about 15 to 20 minutes. The sweet potatoes should be perfectly tender at this point.
- 5. Add the baby spinach to the pot and stir gently until it wilts into the curry, about 2 to 3 minutes. Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust the seasoning with additional salt if needed.
- 6. Ladle the curry into shallow serving bowls and garnish generously with fresh cilantro leaves. Serve immediately while hot.
A Fusion of Comfort and Nutrition
This sweet potato red lentil curry represents a beautiful fusion of Thai and Indian culinary traditions, bringing together the aromatic spices of Thai curry paste with the heartiness of red lentils, a staple in Indian cuisine. The dish exemplifies how global flavors can combine to create something both familiar and exciting, while maintaining the wholesome, nutritious qualities of its ingredients.
The combination of sweet potatoes and red lentils provides a substantial source of fiber, protein, and complex carbohydrates, while the addition of spinach brings important vitamins and minerals. Turmeric, known for its anti-inflammatory properties, adds both color and nutritional benefits. The coconut milk not only creates a luxurious texture but also adds healthy fats that help with the absorption of fat-soluble vitamins.
This curry is a perfect example of how plant-based cooking can create deeply satisfying meals that appeal to everyone. The layered cooking process—from browning the sweet potatoes to blooming the spices and slowly simmering the lentils—builds a complexity of flavor that makes each bowl memorable. The final additions of fresh spinach and lime juice brighten the dish and add a fresh contrast to the rich, creamy base.
Whether you're looking for a comforting weeknight dinner or a impressive dish to serve to guests, this curry delivers both convenience and sophistication. It's a testament to how simple, wholesome ingredients can transform into something truly special with the right combination of spices and techniques.