Red Curry Lentils With Sweet Potatoes and Spinach Recipe (2024)

@patriciaCurry powder- IndianCurry paste- ThaiTotally different flavors

To those of you who are fat phobic. Why buy lite coconut milk? You are simply paying for the extra water that was added to make it "lite". Buy whole coconut milk, dilute it with water to your taste and freeze the remaining milk for another use. It does freeze beautifully.

Really great meatless meal option! Added 4 oz. baby Bella mushrooms and substituted 1 Tbsp sriracha sauce for the chili. Also, upped the lime juice to a whole lime because there’s never a happy ending for half a lime in my kitchen.

I have found cubing the sweet potatoes then roasting them helps to keep their shape. I use this method for most of recipes which call for sweet potatoes, such as chili etc.

I made this in an instant pot. Browned the sweet potatoes in the IP using the sauté function, then cooked the onions in there too. Cooked the lentils and potatoes on high pressure for 12 minutes. Came out perfect.

1 t curry powder for 1 T curry paste -- and some cayenne if desired.

I think some of the discrepancies people are finding with liquid and cooking times may be by using red SPLIT lentils (which are red-orange in color) instead of red lentils (which are more brown in color). Red lentils take much more cooking time and liquid. Red split lentils will get mushier but should still be delicious!

This recipe was absolutely LEGIT. Sweet/salty/spicy. I live in the Dominican Republic where orange flesh sweet potatoes aren’t in supermarkets very often, so I subbed in Caribbean pumpkin, and French green lentils instead of red. It was superb.

Intensity of curry paste varies enormously—3 Tbs would be right for some brands and inedibly hot for others. Careful.

I absolutely loved this dish as did my family. I only used 3 cups of stock and dropped the coconut milk--yes, I used lite!--to 6 oz to avoid anything to soupy. It was so, so good and the light coconut milk dropped the weight watchers points by more than half. Don't be afraid--I'm serious--it was spectacular. I forgot the lime juice and the cilantro, and it was still *that* good. Next time, I won't be so impatient!

You can freeze it too!

This was the most delicious and satisfying meal that I have cooked in along time. However, I think 2 tsp of salt is way too much, both for taste and health. My low-sodium vegetable broth added enough. If you are not going for vegetarian, a tablespoon of fish sauce would be good - more flavor, half the sodium. I served it over jasmine rice.

Very tasty. Red lentils cook much more quickly than most other lentils. Therefore the timing of cooking the lentils is off. It didn’t take nearly as long as dictated in the recipe.

I love this recipe because I had all the ingredients on hand, except for lentils, so I subbed a can of chickpeas and it turned out great. I found I need a little hit of red pepper flakes as my chili paste wasn't hot enough. Made it last night and had leftovers for lunch today - even better today as the flavors have time to blend.

Delicious but too much stock. I actually suspected that and cut the stock by 1 cup and when I added the Coconut Milk, it seemed too liquidy to me. But still delicious.

I add some goat cheese on top which adds a fabulous acidic flair!

Wonderful, just wonderful!

Yum!I used 1/2 red lentils and 1/2 moong dal because I didn’t have enough red lentils.I used water instead of vegetable stock. I did not toast the coconut. I used a jalapeño pepper because the store did not have Serrano peppers. We ate it either Trader Joe’s frozen naan bread.It was great!!!!

Absolutely delicious dish. I subbed green lentils, yellow curry paste, used a can of light coconut milk and a small can of coconut cream to make up the difference, added shiitake, omitted the chili (for the sake of my kids). It was stunning, and everyone LOVED it. I did serve very thinly sliced serranos on the side for us adults which was a nice little zing of spice. Served over rice with peas in it (leftovers from the night before). I can see adding more veggies in the future.

I also used half the salt.

I keep cans of curry paste on hand. This is a great recipe for a can…http://maesribrand.com/114g.htmlIt’s more paste than the recipe calls for, but who cares. Does make it a bit spicier.

I used Tuscan kale instead of spinach and roasted half which made a fun topping. I've made this a few times and it's always a winner.

Wow! Easily one of the best of NYT cooking. Saw others make this same comment and I was skeptical. And it doesn’t need much tweaking - except for how spicy those you are serving will appreciate. One helpful note - Tom Yum’s organic curry paste is EXCELLENT for this - and is only mildly spicy but has all the yummy lemongrass and other spices. Highly recommend and it satisfied the taste buds of my young children.

Very tasty! I eat this more as a soup/stew than ladling it over rice. Added some fish sauce in at the end which was great.

Can this be doubled or does it mess up the cooking?

One of the most delicious & satisfying soups I'ver ever made. Used a small acorn squash & small butternut squash instead of sweet potatoes, kale instead of spinach & 3 cups of bean broth because that is what I had. Used extra lime. Very flexible recipe. I've also made this with 4-5 cups of roasted & cubed pumpkin & added a large can of whole tomatoes (roughly chopped, medium pieces). When the stew was ready I added fish chunks to the pot for about 20 min. then added the spinach.

I have made this recipe as written at least 3 times and riffed on it another 20. As written it's fantastic!! My changes were mostly made to accommodate lack of ingredients or lack of time. No sweet potatoes? Try carrots instead! No chili pepper? Swap a couple dashes of your favorite hot sauce or skip all together. Short on time? Skip step 1. Add small cubed sweet pots directly at step 3. Use split red lentils instead of whole reds. After 10 mins move on to step 4. Cook another 10-15mins.

Made this using an instant pot per another commenter’s suggestion, and this came out beautifully! I grew up in an Indian household cooking with toor dal oily lentils, so I just used those because that is what I had on hand and WOW! Topped with lemon juice instead of lime, and now I’m eating my dinner straight out of the instant pot 😆

We made this exactly as written and it was absolutely delicious!

Fine, not amazing. Used local curry paste 1T was plenty