Red Curry Lentils with Sweet Potatoes and Spinach
Servings 4 servings
This red curry lentils with sweet potatoes and spinach recipe is a breeze to prepare in the Instant Pot or on the stovetop! The natural sweetness of the sweet potatoes and cauliflower is the perfect match to spicy Thai red curry paste, giving you a warm, cozy entree that will warm you up from the inside out. Plus, the whole dish is ready in just 30 minutes, so it's a lifesaver on those busy weeknights! {Gluten-free & vegan}
Ingredients
- 1 tablespoon olive oil
- 1 14 ounce can fire roasted diced tomatoes with juices
- 1 14 ounce can lite coconut milk
- 2 1/2 cups chopped cauliflower
- 2 cups peeled and diced sweet potato diced into 3/4 inch cubes (about 1 medium sweet potato)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 1/2 tablespoons red curry paste
- 1-2 teaspoons sriracha hot sauce
- 1/2 cup dry red split lentils
- 3 large handfuls baby spinach
- Salt and pepper to taste
To garnish
- Chopped cilantro
- Squeeze of lime juice
Instructions
- Add all of the ingredients to the instant pot other than the lentils and the spinach. Stir the mixture so that all of the ingredients are well combined.
- Add the lentils, but don't completely stir it into the rest of the mixture as they may stick to the bottom of the pot and burn. Instead, gently press them into the liquid so that they're covered with liquid but not sinking to the bottom.
- Place the lid on, ensuring that the valve is set to "sealing" and not "venting." Press the pressure cooker button and set the timer to 5 minutes on high pressure. After a few seconds, you should see the word "on." At the point, the cooking process will begin.
- Once the cooking process is complete, you should hear some beeping. Do a quick release of the pressure. Use a wooden spoon or oven mitt to move the valve to "venting" and keep your face away from the steam.
- Once all of the pressure has released, open the lid and stir in the spinach. Allow it to sit for about a minute or so until the spinach has wilted.
- Serve over a bed of rice topped with a squeeze of lime juice and a sprinkle of cilantro.
Stove Top
- Add all of the ingredients except the spinach to a large sauce pan.
- Stir to combine and bring to a low boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 35-40 minutes, stirring the curry every 5 minutes while cooking, and reducing the heat if necessary to prevent it from sticking to the pot.
- Add the spinach during the last 10 minutes of cooking and stir it into the mixture until it wilts.
Notes
- Be sure to use lite coconut milk and not full-fat. The full-fat doesn't have as much liquid, so the lentils are more likely to stick to the bottom of the pot and burn.
- If cooking this lentil curry on the stove, be sure to stir it frequently (about every 5 minutes) to prevent the lentils from sinking to the bottom and sticking to the pot.
Nutrition
Calories: 286kcalCarbohydrates: 35gProtein: 12gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 173mgPotassium: 643mgFiber: 11gSugar: 5gVitamin A: 10992IUVitamin C: 35mgCalcium: 62mgIron: 3mg
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