Creamy Thai Sweet Potatoes And Lentils

introduction

This creamy Thai dish mixes sweet potatoes and lentils in a warm coconut curry. It is simple to cook and full of flavor. For another sweet potato idea, try this roasted sweet potatoes and hummus recipe for a quick side.

why make this recipe

This recipe is:
– Warm and filling.
– Easy to make with pantry ingredients.
– Good for a weeknight meal or a simple dinner with friends.

how to make Creamy Thai Sweet Potatoes And Lentils

Ingredients :

• 1 cup lentils, rinsed
• 4 cups vegetable broth
• 2 medium sweet potatoes, unpeeled and diced
• 1 teaspoon turmeric
• 3 tablespoons oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 onion, thinly sliced
• 1/2 head green cabbage, thinly shredded
• 2 jalapenos, ribs and seeds removed, minced
• 2 teaspoons fresh minced ginger
• 14.5 ounce can fire roasted tomatoes
• 2/3 cup regular coconut milk
• cilantro for topping
• salt to taste

Directions :

1. Pour lentils, broth, and sweet potatoes into a large pot.
2. Bring to a boil and then simmer on low for 30-45 minutes, or until lentils and sweet potatoes are just barely done cooking.
3. Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.
4. Heat the oil and butter in a large skillet.
5. Add garlic, onions, and jalapenos.
6. Saute for 2-3 minutes.
7. Add the cabbage and cook for 10 minutes, or until cabbage is cooked through.
8. Add cabbage to lentil pot and stir in coconut milk.
9. Top with cilantro.

how to serve Creamy Thai Sweet Potatoes And Lentils

Serve hot in bowls. Add extra cilantro on top. Offer lime wedges or rice on the side for more flavor.

how to store Creamy Thai Sweet Potatoes And Lentils

Let cool, then store in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave until warm.

tips to make Creamy Thai Sweet Potatoes And Lentils

– Rinse lentils well before cooking.
– Cut sweet potatoes into even pieces for even cooking.
– Taste and add salt at the end to control the flavor.
– Use full-fat coconut milk for a richer texture.

variation (if any)

Add chickpeas or spinach for more protein and greens. Swap jalapeno for a milder pepper if you want less heat.

FAQs

Can I use different lentils?

Yes. Brown or green lentils work well. Red lentils will cook faster and can break down more.

Is this dish vegan?

It can be vegan if you skip the butter and use only oil.

Can I freeze leftovers?

Yes. Freeze in a sealed container for up to 3 months. Thaw in the fridge before reheating.

Conclusion

For full details and the original version of this dish, see the Creamy Thai Sweet Potatoes and Lentils Recipe – Pinch of Yum.