Equipment
Ingredients
Aromatics
- 15 ml coconut oil, melted
- 1 yellow onion, diced
- 15 g fresh ginger, peeled and finely minced
- 3 garlic, minced
- 45 g thai red curry paste
- 3 g ground turmeric
Base Ingredients
- 200 g red lentils, rinsed well in cold water and drained
- 400 g sweet potato, peeled and cut into 1.5 centimeter cubes
- 700 ml vegetable broth
Finishing Ingredients
- 400 ml full-fat coconut milk, shaken well before opening
- 100 g fresh baby spinach, washed and dried
- 1 lime, juiced
- salt
Nutrition (per serving)
Method
Heat the coconut oil in a Dutch oven over medium heat. Add the diced yellow onion and saute, stirring occasionally with a wooden spoon, until the onion softens and becomes translucent.
Stir in the minced ginger, garlic, Thai red curry paste, and ground turmeric. Cook continuously, stirring well to coat the onions in the spices and prevent the garlic from burning, until the mixture is highly fragrant.
Add the diced sweet potatoes, rinsed red lentils, and vegetable broth to the Dutch oven. Scrape the bottom of the pot to lift any caramelized bits. Bring the liquid to a gentle boil (100C/212F). Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer until the sweet potatoes and lentils are completely tender.
Remove the lid and pour in the full-fat coconut milk. Add the fresh baby spinach to the pot. Stir gently until the spinach is submerged in the hot liquid. Allow the mixture to simmer uncovered until the spinach is completely wilted and the entire dal is heated through and creamy.
Remove the Dutch oven from the heat. Stir in the freshly squeezed lime juice and season with salt to taste. Let the dal rest off the heat for a few minutes before serving to allow the complex flavors to meld together.
Chef's Notes
- Thoroughly rinsing red lentils in cold water until the water runs clear removes surface starches, preventing the finished dal from taking on a gummy or overly gluey texture.
- The heat level of this dish depends heavily on the brand of Thai red curry paste you choose. If you are sensitive to spice, begin with half the recommended amount. If you prefer more heat, add a pinch of crushed red pepper flakes during the aromatics step.
- To build even deeper flavor, do not rush the initial saute. Taking the time to properly soften the onions and cook out the raw flavor of the curry paste forms the foundational flavor backbone of the entire dish.
Storage
Refrigerator: 4 days — Thickens significantly upon cooling. Stir in a splash of water or vegetable broth when reheating to restore the creamy consistency.
Freezer: 3 months — Store in airtight containers. The spinach texture will soften significantly upon thawing, but the flavor profile will remain excellent.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent sticking, or microwave in 1-minute bursts until hot.
