If you are looking for a flavorful, hearty, and healthy dish, look no further than Red Curry Lentils with Sweet Potatoes and Spinach. This delicious recipe is easy to make, full of nutritious ingredients, and packed with bold flavors that will satisfy your taste buds.
Ingredient Notes
Red Lentils - Red lentils are the perfect choice for this recipe because they cook quickly and have a creamy texture that blends well with the other ingredients. They are also packed with protein, fiber, and other essential nutrients that make them a healthy choice.
Sweet Potatoes - Sweet potatoes are a great source of complex carbohydrates, which provide sustained energy, and they are also high in fiber and vitamins A and C. They add a sweet and earthy flavor to the dish that balances well with the spiciness of the curry paste. Looking to get more sweet potatoes in your life? Roasted Sweet Potatoes with Yogurt Dipping Sauce and Winter Salad with Roasted Sweet Potatoes and Toasted Pepitas are both crave-worthy recipes.
Spinach - Spinach is a superfood that is loaded with vitamins and minerals. It adds a vibrant green color to the dish and a slightly bitter taste that complements the sweetness of the sweet potatoes.
Red Curry Paste - Red curry paste is made with a blend of chili peppers, garlic, ginger, lemongrass, and other spices. It adds a bold and spicy flavor to the dish that gives it its signature taste.
Coconut Milk - Coconut milk is a creamy and rich ingredient that gives the dish a luscious texture and a mild sweetness that balances well with the spiciness of the curry paste.
Cashews - Cashews are a crunchy and nutty topping that adds a satisfying texture to the dish and a mild sweetness that complements the other flavors.
Why Red Lentils?
Red lentils are the perfect choice for this recipe because they cook quickly and have a creamy texture that blends well with the other ingredients. They are also packed with protein, fiber, and other essential nutrients that make them a healthy choice. Red lentils are different from other types of lentils because they are hulled and split, which makes them cook faster and have a softer texture. They also absorb the flavors of the other ingredients well, which makes them a great choice for curries, stews, and soups. For another flavor pack red lentil dish check out Smoky Slow cooker Stewed Lentils and Chickpeas.
What to Serve It With:
Red Curry Lentils with Sweet Potatoes and Spinach is a complete meal that is packed with protein, fiber, and complex carbohydrates. However, you can also serve it with other dishes to create a balanced and satisfying meal. Here are some ideas:
- Rice - You can serve the curry with white rice, barrel, or quinoa to add more complex carbohydrates and fiber to the meal. The rice will also absorb the flavors of the curry, which makes it a great side dish.
- Bread - You can serve the curry with naan bread, which is soft and chewy, and it has a mild flavor that complements the spiciness of the curry paste. It is also delicious with a crusty piece of baguette.
- Yogurt - You can serve the curry with a dollop of plain yogurt, which will add a cool and creamy element to the dish. Yogurt also helps to balance the spiciness of the curry.
Instructions:
To make this curry, start by heating some olive oil in a large pot or dutch oven over medium heat. Once the oil is hot, add some onion and jalapeno, and cook for about 7 minutes or until softened. Then add some cubed sweet potatoes and salt and cook for another 7 minutes.
Next, add some garlic and ginger and cook for 1 minute. Then add some red curry paste, turmeric, garam masala, and cayenne pepper, stir to coat the vegetables, and cook for 2 more minutes while stirring.
After that, add some diced tomatoes (with their juice), red lentils, and water, and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the lentils are tender and the sweet potatoes are cooked through.
Once the lentils and sweet potatoes are tender, stir in some coconut milk and baby spinach, and cook for another 5 minutes or until the spinach is wilted. Remove the pot from the heat and stir in some cilantro and lime juice. Finally, serve the curry hot, topped with chopped cashews, and enjoy!
How to store:
To store red curry lentils with sweet potatoes and spinach, start by allowing the dish to cool to room temperature. Once cooled, transfer the curry to an airtight container, leaving some room at the top to allow for expansion if freezing. If storing in the refrigerator, place the container in the fridge within two hours of cooking, and consume within 3-4 days.
If freezing, label the container with the date and place it in the freezer. The dish should last for up to 3 months in the freezer. To reheat, place the container in the refrigerator to thaw overnight, or defrost in the microwave before reheating on the stove or in the microwave. Add a splash of water or coconut milk to the curry as needed. Enjoy a delicious and nutritious meal as a quick and easy lunch or dinner option.
If you like this recipe and are looking for more sweet potatoes try this Roasted Sweet Potatoes with Yogurt Dipping Sauce or if you are looking for more vegetarian curry in your life check out this Chickpea Curry Soup with Roasted Cashew.
If you’ve tried this Red Curry Lentils With Sweet Potatoes and Spinach recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Red Curry Lentils With Sweet Potatoes and Spinach
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 jalapeno diced (seeds removed for less heat)
- 2 sweet potatoes peeled and cubed
- 1 teaspoon salt
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 4 tablespoons red curry paste
- 2 teaspoons turmeric
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper
- 1 28 oz can diced tomatoes
- 2 cups red lentils
- 4 cups water
- 2 cans coconut milk
- 2 cups baby spinach
Toppings
- 2 tablespoons fresh cilantro chopped
- 1 lime juiced
- Cashews chopped
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and jalapeno, and cook until softened, about 7 minutes.
- Add the sweet potatoes and salt, and cook for another 7 minutes.
- Add the garlic and ginger, and cook for 1 minute.
- Add the red curry paste, turmeric, garam masala, and cayenne pepper, and stir to coat the vegetables, and cook for 2 more minutes while stirring.
- Add the diced tomatoes (with their juice), red lentils, and water. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the lentils are tender and the sweet potatoes are cooked through.
- Stir in the coconut milk and baby spinach. Cook for another 5 minutes, or until the spinach is wilted.
- Remove the pot from the heat and stir in the cilantro and lime juice.
- Serve the curry hot, topped with chopped cashews. Enjoy!
