Thanks! Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. I sautéed and browned the sweet potatoes before cooking them with the lentils. Stir … Ingredients. Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. How to make potato lentil curry: Cook the onions until tender, then add the lentils, potatoes, and 4 cups water. Share Recipe . Taste and adjust seasonings, adding coconut sugar … Red Curry Lentils with Sweet Potatoes and Spinach This is inspired by Indian dal, as the lentils are cooked with an aromatic blend of Thai spices – fresh ginger, turmeric, and red curry paste, a newly introduced ingredient for the class. Subscribe now for full access. Stir it all about and cook for a minute or so. 2 Stir in the sweet potato, lentils, coconut milk and water; bring to a simmer, then cover, turn the heat down to medium-low and cook for about 20 minutes, until the potatoes are tender. WEB DEVELOPMENT BY Heurisit.com, Red Curry Lentils with Sweet Potatoes & Spinach. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. 3 tablespoons olive oil ... 3 tablespoons Thai red curry paste; 3 garlic cloves, minced (about 1 tablespoon) 1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon) 1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced; 1 teaspoon ground turmeric In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. I love all of the fresh flavors with the sweet potatoes and lentils. In a heavy based pot, heat 1 1/2 tablespoons olive oil over a medium – high heat. Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing Opt out or, pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes, garlic cloves, minced (about 1 tablespoon), (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon), red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced, teaspoons kosher salt, plus more to taste, Toasted unsweetened coconut flakes, for serving (optional), Our 50 Most Popular Vegetarian Recipes of 2020. Serve over your choice of rice. STEP 5 Tip in 250g red … A storecupboard spice pot with red and green lentils, chickpeas and coriander. Thanks so much. Transfer to a plate with a slotted spoon leaving … We really love red lentils, as they cook so quickly and don’t need to be soaked before cooking. Add the sweet potato, vegetable broth, water, shallot, curry paste, garam masala, turmeric, sugar, ginger, salt, garlic, and tomato paste. I keep a container of Texmati in my pantry for camp cooking and will use it when I cook this on the road. ), 1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced, Toasted unsweetened coconut flakes, for serving (optional. In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Transfer the browned sweet potatoes to a plate and set aside. With a squeeze of lemon juice and served with brown rice, this vegan red lentil curry makes for a tasty, nutritious, and comforting meal. Share It! We buy them in bulk, that’s how much we love them. In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. The soft sweet potatoes, delicious lentils, and the array of spices make it burst with flavor. Add the sweet potatoes and cook, stirring occasionally, until browned, 5 -7 minutes. curry powder 1/2 tsp. 1 tbsp. After 25 minutes, test the flavors, add more spices, if necessary, to achieve the level of flavor you desire. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Red Curry Lentils With Sweet Potatoes and Spinach Recipe - NYT Cooking. 3 tablespoons Thai red curry paste. Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. We love Basmati for meals like this. Linda Xiao for The New York Times. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Click "Show Link" to generate a url … Cook for another couple of minutes before adding the curry paste. Check the tenderness of the red lentils and sweet potatoes… Add the spinach and stir until just wilted, 2 to 3 minutes. This sweet potato & red lentil curry is rich, sweet, nutty, and so creamy! Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. This lentil curry recipe is sensationally delicious, ridiculously easy and will satisfy even your toughest critic! Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Serve over steamed white or brown rice, or with toasted flatbread on the side. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Sweet Potato Curry with Red Lentils, Roasted Peppers & Spinach ♥ (Slow Cooker or Stovetop) June 03, 2013 Today's vegan main dish or side dish, cooked either in a slow cooker or on the stovetop, an almost-creamy mix of chopped sweet potatoes and red lentils, spiked for a touch of heat with green curry paste. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture. Fill up on a hearty vegetarian dinner with our top lentil curry recipes. Red Curry Lentils with Sweet Potatoes and Spinach; Pasta e Ceci; Spicy White Bean Stew with Broccoli Rabe; Crispy Sour Cream and Onion Chicken Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute. Put those red, green or puy lentils to good use with chunky veg and aromatic spices. Serve over rice and top with cilantro and coconut flakes, if desired. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes. Red Curry Lentils With Sweet Potatoes and Spinach By Lidey Heuck In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and chile — then simmered in coconut milk until fall-apart tender. Bring to a boil, then simmer for 20 minutes. Transfer the browned sweet potatoes to a plate and set aside. Cook for a few more minutes. And you seemed to love it! Saute the onion for about 5 minutes, then add the jalapeño, ginger, garlic, curry paste, cumin, turmeric and salt. 3 tablespoons olive oil. cooking.nytimes.com Catherine. Red Curry Lentils with Sweet Potatoes and Spinach. Here’s Lidey Heuck’s Red Curry Lentils with Sweet Potatoes and Spinach recipe: INGREDIENTS: 3 tablespoons olive oil 2 med-large sweet potatoes, peeled and cubed 1 med yellow onion, chopped 3 tablespoon Thai red curry paste (sub yellow curry paste for a bit less heat) 1 tablespoon minced garlic cloves 1 tablespoon peeled and grated fresh ginger Cook for a few minutes until softened and then tip in the ginger and sweet potatoes. It's warm, satisfying, mega creamy, SO comforting and also happens to be nutritious and vegetarian too - all made in one pot!! Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes. They are simple, quick and nutritious. Add the spinach and stir until just wilted, 2 to 3 minutes. 1 cup red lentil, rinsed; 4 cups vegetable stock; 1 tsp salt, plus more to taste; 1 can coconut milk; 120gm baby spinach; 1/2 lime, juiced; Lime, coriander, rice or roti for serving; Directions. 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