Thai Sweet Potato Curry with Cauliflower

This foolproof recipe for creamy sweet potato curry is the most flavorful one pot meal! Perfectly cooked sweet potatoes, cauliflower, spinach, and red lentils simmered in a Thai-inspired coconut curry sauce bring all the fiber power. A cozy and satisfying plant-based dinner ready in 40 minutes. Serve hot with a pile of rice and dig in!

Cozy cozy cozy!

Given I'm in my era of being averse to raw veggies (I said what I said), this veg curry feels like a big warm hug. It's exactly what I want this time of year: hearty, wholesome, veggie-loaded, and HOT!

Similar to my Thai butternut squash curry, we're enlisting the one and only canned coconut milk for the ultimate creamy mouthfeel. But what really sets this recipe apart is the addition of a can of whole peeled tomatoes, which adds the BEST tang and umami vibes to round out all the flavors.

Behind the scenes of recipe testing

• I developed this recipe with red lentils not only for the protein boost, but also becayse they melt into the mixture so nicely and naturally thicken the broth. No one wants a thin curry!
• I tested this with whole peeled tomatoes because the quality and flavor tends to be superior compared to diced.
• I thought I'd need a punch of acid at the end from lemon or lime, but the tomatoes actually add plenty. No citrus needed!
• Canned coconut milk is my secret weapon for that luxurious mouthfeel; don't swap for the thin carton kind! You can totally use full fat, too.

Let's make it!

Storage

Keep leftovers in an air-tight container for up to 3 days. This truly makes the BEST lunch leftovers. You can of course freeze it for later too, but I doubt you'll have any left!

Eating in plaid flannel PJ's with a good movie in the background is optional but highly recommended.

Thai Sweet Potato Curry with Cauliflower and Red Lentils

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• Author: Alexis Joseph, MS, RD
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Meals
• Method: Stovetop
• Cuisine: Thai-Inspired
• Diet: Vegan

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Description

This foolproof recipe for creamy sweet potato curry is the most flavorful one pot meal! Perfectly cooked sweet potatoes, cauliflower, spinach, and red lentils simmered in a Thai-inspired coconut curry sauce bring all the fiber power. A cozy and satisfying plant-based dinner ready in 40 minutes. Serve hot with a pile of rice and dig in!

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp extra virgin olive oil
• 3 ½ tbsp Thai red curry paste
• 4 cloves garlic, minced
• 1 tbsp minced ginger (or 1 tsp dried)
• ¾ tsp onion powder
• 1 13.5oz can lite coconut milk
• 1 28 oz can whole peeled tomatoes, drained (but keep liquid handy)
• 1 lb sweet potatoes, chopped into ½ in pieces (about 2 medium, I wash well but don't peel)
• 2 cups chopped cauliflower florets
• ½ cup red lentils
• 1 tsp kosher salt
• ¼ tsp black pepper
• 3 cups spinach, packed
• Cooked rice, for serving

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Instructions

1.  Place a large shallow skillet or pot (I use a 5qt braiser) over medium heat. Add olive oil and while it's still heating up, add curry paste. Cook for about 3 minutes; it will start to simmer. Once pan is hot, add garlic, ginger and onion powder and stir for another minute.
2. Add coconut milk, being sure to get any fat stuck on the sides. Carefully crush whole tomatoes with your hands (keeping the liquid in the can) then add tomatoes to curry. Stir in ½ cup of the canned tomato liquid.
3. Add sweet potatoes, cauliflower, lentils, salt, and pepper. Bring to a boil over high heat then reduce heat to low and simmer, covered, for 25 minutes or until lentils and potatoes are tender. Make sure you see plenty of little bubbles!
4. Add spinach and simmer another 5 minutes. Season to taste. Serve with rice!

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Notes

For a little kick, you can add ¼ tsp cayenne pepper.

This can also be made in the Instant Pot. Add all ingredients except spinach to Instant Pot. Make sure lentils are submerged. Cook on high pressure for 5 minutes. Quick release the pressure once it's done cooking. Stir in spinach and serve!

Adapted from this recipe.