Lentil and Sweet Potato Coconut Curry Stew
Tender red lentils and sweet potato simmered in a creamy coconut sauce with warm curry powder. A hearty, comforting pot that happens to be high in protein.
- Total
- 50 min
- Prep 15 · Cook 35
- Serves
- 1
- Difficulty
- Easy
You'll practice: Blooming spices · Simmering
- Savory
- Indian
- Comforting
- Stovetop
- Oven
Instructions
-
Peel the sweet potato and cut it into 2 cm cubes. Rinse the lentils under cold water until the water runs clear, then drain well.
~8 min
Rinsing removes surface starch that would otherwise make the stew gluey.
-
Heat the oil in a large pot over medium heat. Add the curry powder and stir for 30 seconds until fragrant, taking care not to let it burn.
~2 min
Blooming spices in hot oil dissolves their fat-soluble flavors, making the curry taste fuller.
Blooming spices Stir spices in oil over medium heat for 30 seconds until fragrant; they burn quickly, so pull off heat if they darken.
-
Add the sweet potato cubes and stir to coat in the spiced oil. Cook for 4 minutes, stirring occasionally, until the edges begin to soften.
~4 min
-
Add the lentils, 500 ml water, coconut milk, salt and black pepper. Bring to a gentle simmer, then cover and cook for 20 minutes, stirring now and then, until the lentils are tender and the sweet potato is soft.
~20 min
Simmering gently lets lentils break down and thicken the stew without scorching.
Red lentils break down and thicken the stew on their own; if you prefer more whole lentils, use green or brown lentils and add 100 ml extra water plus 10 minutes of cooking.
If the stew looks thick before the lentils are fully tender, stir in 2 to 3 tbsp hot water, cover, and cook 3 more minutes.
Simmering Keep a gentle simmer with small bubbles; a rolling boil can scorch lentils and make them stick.
-
Stir in the spinach and cook uncovered for 3 minutes, until wilted and the stew has thickened slightly. Taste and adjust the salt.
~3 min
Uncovered cooking lets excess liquid evaporate so the stew thickens and flavors concentrate.
-
Take the pot off the heat and let the stew stand for 5 minutes to thicken before serving.
~5 min
Resting allows the stew to thicken as starches absorb liquid, improving texture.