Sweet Potato and Lentil Curry

A warming red curry with a delicious medley of vegetables and nutty lentils.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Thai

Keyword: sweet potato and lentil curry

Servings:

Add the Thai red curry paste to the heated pan with a couple of tablespoons of coconut milk and stir until the aroma is released. Add in the green lentils together with the vegetable stock and the rest of the coconut milk and bring to a simmer, lower the heat and simmer for 10 minutes.
Add the cubed sweet potatoes and simmer for 10 minutes longer, then bring in the baby zucchini, sugar snap peas and spinach, allow to cook for 5-7 minutes longer. At the very end stir in the palm or brown sugar and the fish sauce if using.

A vegetarian fish sauce substitute can be used to keep the recipe vegetarian.
Green beans can be added or used in place of snow peas.
Water can be used in place of vegetable broth or stock. The broth will add the most flavour to the curry, but either will work perfectly fine.
Fish sauce is quite salty, so you if don't use it, you will have to add salt yourself. Sprinkle in a pinch or two of salt and test to make sure you are happy.
While light coconut milk can be good way to reduce calories, full-fat coconut milk will give the most creamy texture and satisfying flavour. For me the trade off isn’t worth it, but you may think otherwise!