Sweet potato and lentil Thai curry
This is a hearty and comforting sweet potato and lentil Thai curry that's full of flavour and goodness! And it's so easy to make too.
Servings: 3 people
- 1 tbsp oil
- 3 cloves garlic, minced
- 1 mild red chilli, finely chopped (optional)
- 300 g (~ 2 cups) peeled and diced sweet potato (butternut squash works well too)
- 2 tbsp vegetarian Thai red curry paste
- 265 g (~ 1 1/3 cup) red lentils
- 400 ml (~ 1 1/3 cups) tinned coconut milk (I used light)
- 400 ml (~ 1 1/2 cups) vegetable stock
- Small handful cashew nuts
- Few sprigs fresh coriander (cilantro)
Heat a dash of oil in a saucepan, and add the minced garlic and chopped chilli. Cook for a few minutes over a medium heat, until fragrant, then add the diced sweet potato and Thai curry paste. Cook for a few more minutes.
Next add the red lentils, coconut milk and vegetable stock. Bring to a simmer, and allow to cook for around 20 minutes, until the lentils and sweet potato are soft. You'll need to stir occasionally to stop the lentil curry from sticking.
To make the toasted cashew nuts, just add some cashews to a dry frying pan, and cook for a few minutes over a medium heat, stirring regularly to prevent burning. Keep an eye on them, as once they start to turn golden, they can burn quickly.
Serve the lentil Thai curry topped with the toasted cashews and fresh coriander (cilantro). I served mine with rice.
Serving: 1portion | Calories: 395kcal | Carbohydrates: 40.2g | Protein: 11.8g | Fat: 20.9g | Saturated Fat: 11.5g | Cholesterol: 0mg | Sodium: 539mg | Potassium: 374mg | Fiber: 11.8g | Sugar: 4.7g | Calcium: 35mg | Iron: 4mg