Sweet Potato Red Lentil Curry

Some nights I want a quick delicious meal that is vegetarian. This recipe fit the bill!

I always have a jar of red curry paste in the fridge and a back up in the cupboard and a couple cans of coconut milk! Then I feel I’m ready for so many recipes.

This Sweet Potato Red Lentil Curry is vegan, saucy & delicious!!! I will make this again!

The recipe is from the New York Times Cooking.. the recipe is by Lidey Heuck. I made just a few changes

Murray liked eating this on a bed of rice but I preferred it without! I loved this so much I didn’t want the rice to soak up the delicious sauce

Here is the recipe

Ingredients

1 large sweet potato, peeled and cut into 1 1/2 inch cubes

neutral oil for the sweet potatoes

1 medium onion, diced

2 tbsp oil for the skillet

1 tbsp Thai red curry paste

1 tsp garlic powder

1 tsp turmeric

1 tsp ginger powder

1/4 tsp dried red chili flakes

1 cup red lentils

4 cups vegetable broth ( I used vegetable bouillon cubes)

salt to taste… it depends on how salty your vegetable Broth is

1 can coconut milk

1 cup frozen chopped spinach …or you can use fresh Please note.. I had frozen spinach that came in ‘pucks’ you can use 4 or those or as much as you like !

Method

Preheat oven to 400f

Line a baking sheet with foil

1. Toss the prepared sweet potatoes with the oil & spread them out on the baking sheet. Pop in the oven & roast until just starting to brown… time depends on how big you cut the potato ! Check at 15 minutes They will cook in the sauce so this is just to brown them a bit Set aside when done
2. While the potatoes are in the oven, heat the oil in a large deep skillet. Add the onions and saute until the onions are translucent Turn the heat to medium low
3. Add the curry paste and the spices, stir well and cook for about a minute.
4. Add the lentils, vegetable broth & sweet potatoes. give it a good stir… simmer uncovered stirring occasionally for about 20-25 minutes. Stir often
5. Pour in the coconut milk & simmer until the lentils are really soft and the liquid has reduced
6. Add the spinach & let it defrost, if you are using frozen spinach… in the liquid… if using fresh spinach let it wilt. Stir well
7. Taste and adjust the salt

Serve over rice if you like!

Enjoy!