Description
A comforting and flavorful Thai-inspired coconut red lentil stew featuring sweet potatoes, kale, and aromatic red curry paste simmered in creamy coconut milk. This hearty and nutritious dish is perfect for a cozy meal and serves 2 to 3 people.
Ingredients
Scale
Vegetables and Aromatics
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 cups sweet potatoes, cubed
- 3 cups kale
Spices and Condiments
- 2-3 tbsp Thai red curry paste
- 1 lime, juiced
- Salt to taste
Proteins and Dairy
- 1.5 cups red lentils
- 0.5 cup coconut milk
- 1 tbsp butter, ghee, or coconut oil
Liquids
- 5 cups broth (vegetable or chicken broth)
Garnish and Serving
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare Ingredients: Chop the onion, mince the garlic, grate the fresh ginger, and cube the sweet potatoes. This prep step takes about 5 minutes and readies all your vegetables and aromatics for cooking.
- Sauté Aromatics and Curry Paste: Heat the butter, ghee, or coconut oil in a large pot over medium heat. Add the chopped onion and cook until translucent. Then add the Thai red curry paste, minced garlic, and grated ginger. Cook together until fragrant, approximately 5 to 6 minutes, stirring often to avoid burning.
- Add Lentils, Sweet Potatoes, and Broth: Pour in the broth along with the red lentils and cubed sweet potatoes. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20 minutes until the lentils and sweet potatoes are tender and cooked through.
- Incorporate Kale and Coconut Milk: Stir in the kale and coconut milk. Continue cooking for another 4 to 5 minutes until the kale has wilted and the stew is creamy and well blended. Then add the freshly squeezed lime juice and season to taste with salt.
- Garnish and Serve: Ladle the stew into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- Use vegetable broth for a vegetarian or vegan version.
- Adjust the amount of red curry paste based on your preferred spice level.
- Sweet potatoes can be substituted with butternut squash or pumpkin for variation.
- If you want a thinner consistency, add more broth or water during simmering.
- Serve with steamed jasmine rice or crusty bread to make a complete meal.
