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Thai sweet potatoes and lentils with creamy coconut curry in a bowl with sweet potatoes, lentils, and cilantro

Thai Sweet Potatoes and Lentils with Creamy Coconut

Thai sweet potatoes and lentils is a creamy, hearty curry with tender vegetables, earthy lentils, and a rich coconut finish. It is a comforting meal option when you want a flavorful bowl with balanced textures and warming spices.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 331
Ingredients Method Notes

Ingredients
  

Lentil and Sweet Potato Base
  • 1 cup lentils, rinsed
  • 4 cups vegetable broth
  • 2 medium sweet potatoes, unpeeled and diced
  • 1 teaspoon turmeric
  • 14.5 oz / 410 g can fire roasted tomatoes
Cabbage Mixture
  • 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
Finishing
  • 2 teaspoons fresh minced ginger
  • 2/3 cup regular coconut milk
  • cilantro for topping
  • salt to taste

Method
 

Cooking
  1. Add the lentils, vegetable broth, and diced sweet potatoes to a large pot. Bring the mixture to a boil, then reduce the heat and simmer for 30-45 minutes until the lentils and sweet potatoes are just tender.
  2. Stir the turmeric, fire roasted tomatoes, and ginger into the pot. Continue cooking for another 10 minutes.
Sautéing
  1. Warm the oil and butter in a large skillet. Add the garlic, onion, and jalapenos, then sauté for 2-3 minutes.
  2. Add the shredded cabbage to the skillet and cook for 10 minutes until the cabbage is cooked through.
Assembly
  1. Transfer the cabbage mixture into the lentil and sweet potato pot. Stir in the coconut milk and finish with cilantro on top.

Notes

Turmeric is an important ingredient because it adds flavor and helps create the bright yellow color of the dish. Without it, the curry can appear noticeably duller.