Skip to content

Tieghan's curry

  • 2 T Olive Oil
  • 2 Shallots, minced
  • 5 g Ginger Root, grated
  • 300 g Sweet Potatoes, peeled, cubed
  • 4 T Thai Red Curry Paste
  • 800 g Vegetable Stock or Water
  • 150 g Green Lentils, rinsed
  • 2 T Fish Sauce
  • 1 T Soy Sauce
  • 20 g Creamy Peanut Butter
  • 400 g Coconut Milk
  • 80 g Spinach
  • 1 Lime, juiced
  • 40 g Fresh Cilantro Leaves, chopped
  • For serving
  1. Sweat shallots 3-5 minutes until soft in olive oil in a large pot over medium heat. Add ginger and sweet potatoes, and cook 2 minutes until fragrant. Stir in curry paste and cook 1 minute more.
  2. Cook lentils. Add vegetable stock, lentils, fish sauce, soy sauce, and peanut butter. Bring mix to a boil over high heat, then reduce heat to low. Cover and simmer 15-20 minutes, until lentils are soft and sweet potatoes tender.
  3. Thicken lentils. When lentils are cooked, stir in coconut milk, spinach, and lime juice, and cook 5 minutes. Add additional stock to thin as desired. Remove from heat and add cilantro.
  4. Serve. Fill bowls partway with rice and ladle curry overtop. Top with chickpeas, cilantro, and pomegranates.

  1. Gerard, Tieghan. "Sweet Potato Lentil Curry with Crispy Sesame Chickpeas." Half Baked Harvest. 28 October 2019. ↩