Sweet Potato Red Lentil Curry - Creamy Thai-Inspired Comfort Bowl
This aromatic sweet potato and red lentil curry combines Thai flavors with coconut milk and fresh spinach for a hearty, comforting meal.
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Cooking tools:
- Dutch oven
- Citrus press
- Grater
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Stove
- Plate
- Wooden spoon
- Ladle
- Serving bowl
- Fine-mesh sieve
- Kitchen spoon
Ingredients
- 3 tablespoons olive oil
- 1 pound sweet potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 3 tablespoons Thai red curry paste
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 red chile (jalapeño or serrano), finely chopped
- 1 teaspoon ground turmeric
- 1 cup red lentils, rinsed
- 4 cups low-sodium vegetable stock
- 2 teaspoons kosher salt
- 1 (13-ounce) can full-fat coconut milk
- 1 (5-ounce) bag baby spinach
- ½ lime, juiced
- Fresh cilantro for garnish
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