Ingredients
- 1 tbsp coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste (or 1 tbsp curry powder)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 large sweet potatoes (about 1½ lbs), peeled and cubed
- 1½ cups red lentils, rinsed
- 1 (14 oz) can coconut milk
- 4 cups vegetable broth
- 1 tsp kosher salt, plus more to taste
- 2 cups baby spinach
- Juice of 1 lime
- Cooked rice or naan, cilantro, and coconut cream for serving
Instructions
- Sauté the aromatics. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook 5 minutes until soft and golden at the edges.
- Bloom the spices. Stir in the garlic, ginger, curry paste, turmeric, and cumin. Cook 1 minute until deeply fragrant — this step is where all the flavor comes from.
- Add everything. Add the sweet potatoes, lentils, coconut milk, broth, and salt. Stir to combine and bring to a boil.
- Simmer. Reduce heat to low, partially cover, and simmer 25–30 minutes, stirring occasionally, until the lentils have broken down into creaminess and the sweet potatoes are fork-tender.
- Finish fresh. Stir in the spinach until just wilted, then squeeze in the lime juice. Taste and adjust salt — it should be rich, warming, and bright.
- Serve. Ladle over rice or with warm naan, topped with cilantro and a swirl of coconut cream.
💡 Tips & swaps
Red lentils are key — they dissolve into the broth and make it creamy without any blending. No coconut milk? Use 1 more cup of broth plus ½ cup cashew cream. This curry thickens as it sits; thin leftovers with a splash of water. Freezes for 3 months.
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