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Sweet Red Lentil Curry

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< 1 min read
Summary

A little sweetness, a hint of spiciness, and a lot of creaminess will make you come back for seconds of this dish. It’s kind of like the ideal dinner date – when it’s all over you can’t wait to see them again. And, don’t be surprised if you have that post-dinner date glow the next day from all of the healing ingredients like garlic, ginger, sweet potatoes, and lentils!

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

 2 tbsp Thai red curry paste
 13.50 oz coconut milk (light, BPA-free can)
 2 cloves garlic (minced)
 1 medium onion (diced)
 1 inch ginger (minced)
 2 tsp curry powder (mild)
 1 ½ cups vegetable broth (unsalted, preferably homemade)
 2 sweet potatoes
 ¾ cup red lentils (very well rinsed and drained)
 salt (optional)
 pepper (optional)
 cilantro (optional)
 cashews (optional)

Directions

1

In a small bowl, whisk together the curry paste and coconut milk. Set aside.

2

Line a large pot with a thin layer of water.

3

Add the garlic, onions, and ginger and sauté until the onions are translucent.

4

Add the curry powder and stir to coat.

5

Pour in the vegetable broth, sweet potatoes, and red lentils.

6

Cover and bring to a boil.

7

Reduce heat to low and continue to cook until the potatoes are tender and lentils are cooked, about 20 minutes.

8

Re-whisk the coconut mixture, pour into the pot and stir.

9

Season with salt and pepper to taste.

10

Serve the curry on its own or over grains.

11

Garnish with fresh cilantro or cashews, if desired, and serve.

Chef's Notes

Red Lentils
For this recipe, look for split red lentils. (They’re orange in color and not as thick as brown or green lentils.)

Thai Red Curry Paste
Some curry pastes include animal products (mostly fish sauce), so double-check the ingredients to make sure it’s 100% plant-based.

Ingredients

 2 tbsp Thai red curry paste
 13.50 oz coconut milk (light, BPA-free can)
 2 cloves garlic (minced)
 1 medium onion (diced)
 1 inch ginger (minced)
 2 tsp curry powder (mild)
 1 ½ cups vegetable broth (unsalted, preferably homemade)
 2 sweet potatoes
 ¾ cup red lentils (very well rinsed and drained)
 salt (optional)
 pepper (optional)
 cilantro (optional)
 cashews (optional)

Directions

1

In a small bowl, whisk together the curry paste and coconut milk. Set aside.

2

Line a large pot with a thin layer of water.

3

Add the garlic, onions, and ginger and sauté until the onions are translucent.

4

Add the curry powder and stir to coat.

5

Pour in the vegetable broth, sweet potatoes, and red lentils.

6

Cover and bring to a boil.

7

Reduce heat to low and continue to cook until the potatoes are tender and lentils are cooked, about 20 minutes.

8

Re-whisk the coconut mixture, pour into the pot and stir.

9

Season with salt and pepper to taste.

10

Serve the curry on its own or over grains.

11

Garnish with fresh cilantro or cashews, if desired, and serve.

Sweet Red Lentil Curry