Ingredients
Directions
In a small bowl, whisk together the curry paste and coconut milk. Set aside.
Line a large pot with a thin layer of water.
Add the garlic, onions, and ginger and sauté until the onions are translucent.
Add the curry powder and stir to coat.
Pour in the vegetable broth, sweet potatoes, and red lentils.
Cover and bring to a boil.
Reduce heat to low and continue to cook until the potatoes are tender and lentils are cooked, about 20 minutes.
Re-whisk the coconut mixture, pour into the pot and stir.
Season with salt and pepper to taste.
Serve the curry on its own or over grains.
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.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Ingredients
Directions
In a small bowl, whisk together the curry paste and coconut milk. Set aside.
Line a large pot with a thin layer of water.
Add the garlic, onions, and ginger and sauté until the onions are translucent.
Add the curry powder and stir to coat.
Pour in the vegetable broth, sweet potatoes, and red lentils.
Cover and bring to a boil.
Reduce heat to low and continue to cook until the potatoes are tender and lentils are cooked, about 20 minutes.
Re-whisk the coconut mixture, pour into the pot and stir.
Season with salt and pepper to taste.
Serve the curry on its own or over grains.
Garnish with fresh cilantro or cashews, if desired, and serve.