Any recipe that comes across my desk with coconut milk and cumin grabs my attention. I am extremely partial to Indian and Thai flavors and this recipe is no exception.
It comes from the NY Times food section and I made it almost exactly as written, which is rare for me. I found that the cooking time for the lentils was longer than needed, so I’ve reduced it slightly in my recipe. But the warm, aromatic blend of fresh ginger, turmeric and red curry paste all hit the perfect spice notes.
Red curry paste may be new to you, but you can buy it on line if you don’t have access to a grocery store that sells it. It keeps for months in the fridge and takes up very little space. I’ll even buy it and mail it to you.
I actually had all the ingredients in my pantry or fridge, except for a Fresno or Serrano chili, so I substituted sriracha. I loved my final dish, but I’m sure the person who created the recipe would probably cringe with that substitution. When it comes to heating or spicing up a recipe, however, I think you have lots of options.
Spicing it up
I always have a jar of chili garlic sauce, pickled jalapeños and sriracha in my fridge, plus hot chili oil, cayenne and dried red pepper flakes in my pantry. When the other spices in a dish are well balanced, adding a little heat from any one of these ingredients works fine. The question always is, how much to add? Only you know your taste level, so begin slowly and continue adding until you get the heat level you like. Just be forewarned, the heat, especially from chilies doesn’t come in until the very end right before you swallow. So be patient when you taste.
Tossing in a bunch of baby spinach leaves just before serving adds a boost of fresh flavor and color to this tasty dish. I suggest serving it with crusty bread or toasted flatbread on the side.
Ingredients for Red Curry Lentils.
I always keep peeled ginger in my freezer because it is so much easier to grate frozen. Plus, that way I always have it when I need it. Before freezing, I cut off the nubby pieces so I have one log-shaped piece that is easy to hold on to and grate.
First sauté the sweet potatoes until deeply golden. Remove them to a plate and cook the onions.
Stir in the spices and sauté quickly before adding the lentils and broth.
Red Curry Lentils with Sweet Potatoes & Spinach
3 tablespoons olive oil
1-pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chili, such as Fresno or Serrano, halved, seeds and ribs removed, then minced or 1/4 to 1/2 teaspoon sriracha sauce, to taste
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1 tablespoon lime juice
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)
In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chili or sriracha and turmeric, and cook until fragrant, about 1 minute.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 15 to 20 minutes.
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
Divide among shallow bowls and top with cilantro and coconut flakes, if using.
Makes 6 servings.
Recipe adapted from the NY Times
