A warm and comforting creamy bowl of coconut lentil curry, this Thai lentil curry is packed with nutritious veggies and gentle spice!
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 cup finely diced carrots (about 2 large)
- 1 1/2 cups diced sweet potato (1 medium)
- 1 cup red lentils, rinsed and picked over
- 1 tbsp Thai yellow curry paste*
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 3 cups vegetable broth
- 1 can light coconut milk
- 2 cups fresh spinach
- Melt the coconut oil in a large saucepan over medium-high heat. Add the onion and sauté for about 5 minutes, or until soft. Add the garlic, ginger and diced carrots and cook for an additional 2-3 minutes.
- Add in the sweet potato, lentils, curry paste and spices and stir around for about a minute. Pour in the broth and coconut milk, and bring to a boil. Allow the curry to simmer for 20-25 minutes, lightly covered, until the sweet potato is fork-tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pan.
- Stir in the spinach until it is wilted and incorporated into the curry. Serve immediately over rice, topping with cilantro, pepitas, and a squeeze of fresh lime juice.
Curry makes great leftovers, and will keep in the fridge for 2-3 days in an airtight container. If freezing, prepare steps 1 through 2, cool and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stove, adding in the spinach before serving.
- Yellow curry paste can be hard to find. I’ve made this dish with red curry paste and it is just as delicious, although if you are a fan of spice you may want to increase the quantity of the red paste to 3 tbsp.
- Category: curries
- Method: stovetop
Keywords: coconut lentil curry // thai lentil curry // curry lentil stew // yellow lentil curry // golden lentil curry