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Cooking Notes
dona
@patriciaCurry powder- IndianCurry paste- ThaiTotally different flavors
Mariabelle
To those of you who are fat phobic. Why buy lite coconut milk? You are simply paying for the extra water that was added to make it "lite". Buy whole coconut milk, dilute it with water to your taste and freeze the remaining milk for another use. It does freeze beautifully.
Heather
Really great meatless meal option! Added 4 oz. baby Bella mushrooms and substituted 1 Tbsp sriracha sauce for the chili. Also, upped the lime juice to a whole lime because there’s never a happy ending for half a lime in my kitchen.
Sue
I have found cubing the sweet potatoes then roasting them helps to keep their shape. I use this method for most of recipes which call for sweet potatoes, such as chili etc.
Rory
I made this in an instant pot. Browned the sweet potatoes in the IP using the sauté function, then cooked the onions in there too. Cooked the lentils and potatoes on high pressure for 12 minutes. Came out perfect.
patricia
1 t curry powder for 1 T curry paste -- and some cayenne if desired.
Sophie
I think some of the discrepancies people are finding with liquid and cooking times may be by using red SPLIT lentils (which are red-orange in color) instead of red lentils (which are more brown in color). Red lentils take much more cooking time and liquid. Red split lentils will get mushier but should still be delicious!
Marni Price
This recipe was absolutely LEGIT. Sweet/salty/spicy. I live in the Dominican Republic where orange flesh sweet potatoes aren’t in supermarkets very often, so I subbed in Caribbean pumpkin, and French green lentils instead of red. It was superb.
Read
Intensity of curry paste varies enormously—3 Tbs would be right for some brands and inedibly hot for others. Careful.
Lucy
I absolutely loved this dish as did my family. I only used 3 cups of stock and dropped the coconut milk--yes, I used lite!--to 6 oz to avoid anything to soupy. It was so, so good and the light coconut milk dropped the weight watchers points by more than half. Don't be afraid--I'm serious--it was spectacular. I forgot the lime juice and the cilantro, and it was still *that* good. Next time, I won't be so impatient!
Patsy
You can freeze it too!
Leah
This was the most delicious and satisfying meal that I have cooked in along time. However, I think 2 tsp of salt is way too much, both for taste and health. My low-sodium vegetable broth added enough. If you are not going for vegetarian, a tablespoon of fish sauce would be good - more flavor, half the sodium. I served it over jasmine rice.
Julie
Very tasty. Red lentils cook much more quickly than most other lentils. Therefore the timing of cooking the lentils is off. It didn’t take nearly as long as dictated in the recipe.
Natalie
I love this recipe because I had all the ingredients on hand, except for lentils, so I subbed a can of chickpeas and it turned out great. I found I need a little hit of red pepper flakes as my chili paste wasn't hot enough. Made it last night and had leftovers for lunch today - even better today as the flavors have time to blend.
Rachel
Delicious but too much stock. I actually suspected that and cut the stock by 1 cup and when I added the Coconut Milk, it seemed too liquidy to me. But still delicious.
Jen
what type of sweet potatoes/kūmara are used in this recipe? red or orange?
Louise
This dish is delicious. I have made it several times exactly following the recipe except without the Serrano pepper, without the cilantro, no added salt. I don’t think you can go wrong. I’ve served it to guests several times and it’s always a hit.
Andrea
My local catering company makes a version of this and sells lunch sized portions at their take-out counter. I fell in love with this delicious and healthy curry, but when they stopped offering it, a little birdie told me to find the recipe here. Made it last night and was pleasantly surprised how easy it came together, and it's just as delicious as I remember it. Will be making a big batch of this for quick and healthy re-heatable weeknight dinners!
ME Abood
Fantastic...just the right amount of heat. Great recipe!
Jerzee
Made w lite coconut meal was still amazing, subbed kale for spinach - since I didn’t have any.
Adam
Made this in the IP: I sauteed the potatoes in olive oil for a while and then just added the onions in there, omitting the step of removing the potatoes to a plate and then adding them back later. We subbed moong dal for the red lentils. Halved the liquid due to using the IP. Halved the step 3 cooking time due to IP. Omitted spinach, cilantro leaves, and coconut flakes. Had some cilantro stems so I added those after the coconut milk. We had frozen peas so we threw those in at end. SO GOOD!
TracyM
Absolutely fantastic meal. I used Thai Green Curry Paste as that's what all I had! My hubby said it was the best meal ever!
Tay
This was good, not great. I used a little fish sauce to punch it up a bit. I realized from people posting here that I had red split lentils so I reduced the veggies broth by 1/2 cup and reduced the cooking time.
Good 2024 GA Cynthia and Mike. Add cumin 1-2 tsp. Very liquid like soup. Serve with rice
pielover
OMG- this is divine! Oh my gosh so delicious. I made it according to the recipe except that I used a neutral flavored vegetable oil instead of olive oil. It didn't make sense to use olive oil with Indian food. I foresee myself making this many times in the future.
Kendra
I add some goat cheese on top which adds a fabulous acidic flair!
Denise
Wonderful, just wonderful!
Allison S
Yum!I used 1/2 red lentils and 1/2 moong dal because I didn’t have enough red lentils.I used water instead of vegetable stock. I did not toast the coconut. I used a jalapeño pepper because the store did not have Serrano peppers. We ate it either Trader Joe’s frozen naan bread.It was great!!!!
tamal in the kitchen
Absolutely delicious dish. I subbed green lentils, yellow curry paste, used a can of light coconut milk and a small can of coconut cream to make up the difference, added shiitake, omitted the chili (for the sake of my kids). It was stunning, and everyone LOVED it. I did serve very thinly sliced serranos on the side for us adults which was a nice little zing of spice. Served over rice with peas in it (leftovers from the night before). I can see adding more veggies in the future.
Allison S
I also used half the salt.
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