Red Curry Lentils with Sweet Potatoes & Broccoli

This versatile recipe is a great base for any veggies you may have on hand. It’s an easy, nourishing, and delicious dinner for any night of the week!

Serves 4

Ingredients

1 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 teaspoon ground turmeric

1 cup red lentils, rinsed

4 cups vegetable stock

2 teaspoons kosher salt, plus more to taste

1 (13-ounce) can full-fat coconut milk

1 medium head of broccoli, cut into florets

1 – 2 cups sliced red or green cabbage

½ lime, juiced

Cooked rice, for serving

Fresh cilantro leaves, for serving

Step 1: In a Dutch oven or pot, add 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, and turmeric, and cook until fragrant, about 1 minute.

Step 2: 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, 20 to 25 minutes.

Step 3: Add the coconut milk and simmer for 5 minutes. Add in the broccoli and cabbage and return to a simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart and broccoli is tender, 5 to 10 minutes more.

Step 4: Off the heat, stir in the lime juice and season with salt to taste. Divide among shallow bowls atop rice. Garnish with cilantro if desired.

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