Red Lentil Curry with Sweet Potatoes

Vegan comfort food right here. This Red Lentil Curry with Sweet Potatoes smells so good as it simmers that I almost wish it took longer to make. Is there a such thing as a curry candle? Try this recipe on a weekend as you entertain family or a few friends. It’s too good not to share. The curry takes a little extra time (note the two rounds of simmering), but most of that is low effort and hands off. You can chat with your guests as tummies rumble in anticipation.

Ingredients List (serves 4-6)

• 4 Tbsp extra virgin olive oil
• 1-1.5 pounds white sweet potatoes, peeled and cut into 3/4-inch cubes
• 1 large yellow onion, chopped
• 3 Tbsp Thai green curry paste
• 4 large garlic cloves, smashed and minced
• 1 tsp ground ginger
• 1 Serrano or jalapeño chili pepper, ribs removed and minced
• 1 tsp ground turmeric
• 1 1/4 cups red lentils, rinsed
• 5 cups vegetable stock or water
• 2 1/2 teaspoons salt
• 1 (13-ounce) can full-fat coconut milk
• 5 oz baby spinach, hand torn
• 3 Tbsp fresh lime juice
• Sriracha or Sambal Oelek (optional)
• 2 cups raw basmati or rice of choice, rinsed

Method

Step one: In a Dutch oven or large pot, warm two tablespoons olive oil over medium-high heat. Stir in sweet potatoes and sauté for seven minutes or until browned. Reduce heat to medium, remove browned sweet potatoes to a plate or bowl.

Step two: Add the remaining two tablespoons olive oil to the pot. Add the chopped onion, stirring occasionally, for five minutes until translucent. Stir in curry paste, garlic, ginger, chili pepper and turmeric. Cook for one more minute.

Step three: Add the red lentils, stock or water, salt and browned sweet potatoes to the pot. Bring to a boil over high heat. Reduce heat and simmer, uncovered, stirring occasionally, for 25 minutes as the lentils become tender.

Step four: As the curry simmers, begin preparing rice according to directions. Keep the cooked rice lidded as you finish the curry.

Step five: Add the coconut milk to curry and simmer, stirring occasionally, for 15 minutes or until the liquid has slightly reduced.

Step six: Turn off heat, add torn spinach and lime juice and stir. Let sit uncovered to cool a little for 5-10 minutes.

Step seven: Ladle warm curry over rice in shallow bowls and serve with optional sriracha or sambal oelek if you crave a little extra spice.