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!
Ingredients
Units
Scale
- 1 tbsp extra virgin olive oil
- 3 1/2 tbsp Thai red curry paste
- 4 cloves garlic, minced
- 1 tbsp minced ginger (or 1 tsp dried)
- 3/4 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 1/2 in pieces (about 2 medium, I wash well but don't peel)
- 2 cups chopped cauliflower florets
- 1/2 cup red lentils
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 3 cups spinach, packed
- Cooked rice, for serving
Instructions
- 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.
- 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 1/2 cup of the canned tomato liquid.
- 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!
- Add spinach and simmer another 5 minutes. Season to taste. Serve with rice!
Notes
For a little kick, you can add 1/4 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.