Red lentil sweet potato curry
This Thai curry features red lentils, coconut milk and sweet potatoes, whose sweetness and smoothness are counterbalanced by hot red curry paste. As this curry is rather fatty, I suggest you pair it with another, leaner curry and white rice.
Recipe inspired from Vegan Richa.
Ingredients
- 100g red lentils
- 2 tsp oil (9g)
- 90g chopped onion
- 12g crushed garlic
- 5g ginger paste
- 30g red curry paste
- 250g cubed sweet potatoes
- 200g chopped veggies such as capsicum, broccoli, zucchini
- 400 mL coconut milk
- 1 tbsp raw sugar
- lime zest and juice to taste
Instructions
- Wash the lentils thoroughly, drain and boil in a small sauce pan until they come undone. Drain, and reserve.
- Heat up oil in a large pan over medium heat, and fry the onion for a few minutes until it tenderises.
- Add sweet potatoes & other veggies, and keep cooking to tenderise them, stirring regularly. Cover the pan with a lid, lower heat or add a splash of water if need be to avoid burning.
- Add crushed garlic, ginger paste, red curry paste, and keep frying.
- Add the coconut milk, sugar, and cooked lentils. Let everything simmer over low heat for some time to thicken the sauce, stirring regularly.
- Serve this curry over white rice or with fluffy bread.