Packed with a rich blend of spices, these Vegetarian Red Lentil Curry And Sweet Potato Noodle Bowls are a satisfying and wholesome meal that’s both comforting and nourishing.
Once, by the spice section of my local co-op market, an elderly man asked me a question that I admittedly think about often: If you had to choose one spice, herb, or condiment to use for the rest of your life, what would it be? I went back and forth between a few options before ultimately landing on Thai red curry paste. I adore the spicy and aromatic notes of curry paste, and I add it to a lot of different foods. Just a little bit infuses soups, stews, marinades, and even dips or sauces with an incredible depth of flavor. No wonder I always have a jar of this delicious flavor superstar in my fridge.
If you’re looking for a cozy, comforting meal that’s rich, hearty, and lets Thai curry paste shine, this nourishing red lentil and sweet potato noodle bowl is your answer. It’s the perfect balance of textures and flavors, and I, for one, can’t get enough of it. It’s vegan, wholesome, and loaded with nutrients. Plus, it’s easy to make, easy to customize, and guaranteed to warm you up from the inside out. Serve it on a cold day with a hunk of warm cornbread on the side, and you’ll quickly see why I’m such a fan of this recipe.
Are These Vegetarian Red Lentil Curry And Sweet Potato Noodle Bowls Healthy?
In a word: yes! These bowls are a total powerhouse when it comes to loading up on nutrients. The red lentils add plant-based protein and fiber, while the sweet potatoes (also rich in fiber) provide vitamin C, manganese, and beta-carotene, which the body converts to vitamin A. Meanwhile, the avocado adds healthy fats.
If you want to cut down on sodium, omit the salt. The curry paste adds enough flavor to this dish.
This dish is vegan and gluten-free.
The Secret To Tender Lentils
When it comes to cooking the best dried red lentils, the key is getting the perfect balance of cooking time and liquid. Prior to cooking, always rinse your dried lentils under cold water. This will remove any small debris. A good rinse is all they need, however, as red lentils don’t require soaking. This is partly what makes them such an excellent vegetarian protein: they cook quickly. Next, it’s important to add the right ratio of liquid. If you’re making a rich, creamy soup, you’ll want to use a 3:1 ratio of water or liquid to dried red lentils. In recipes where the lentils need to hold their shape, such as this one, a 2:1 ratio will suffice. They absorb a lot of liquid as they cook, so if you need to add more water or liquid, you can do so for a soupier, softer consistency. Next, bring the pot of lentils and liquid to a boil, and simmer for about 10 to 20 minutes, depending on the dish you’re making. Shorter, if they need to hold their shape; longer if they need to really soften and break down.
How Do I Store Leftovers?
Cooled leftovers can be stored in an airtight container in the fridge for 3 to 4 days. Bear in mind, however, that the avocado sauce is best made fresh. You can also freeze leftovers (without the sauce) in freezer-safe, airtight containers for up to 3 months.
Serving Suggestions
I love this recipe just as it is, but sometimes I do like to add a few things for a little twist. Chopped parsley in place of or in addition to the cilantro adds wonderful flavor, as does a dollop of Vegan Sour Cream. In the summer, when my garden is producing an abundance of cherry tomatoes, I like to add a few handfuls to the lentils as they cook.
Other great pairings include a slice or two of this Easy Sweet Vegan Cornbread With Applesauce and a healthy Green Salad.
Ingredients
- 2 cups water
- 1 tablespoon Thai red curry paste divided
- 1/2 cup red lentils
- Salt
- 1 large sweet potato about 300g
- 2 teaspoons coconut oil
For The Sauce:
- 1/4 cup avocado mashed
- 1/2 cup light coconut milk divided
- Pinch of salt
- cilantro for garnish
Instructions
- Bring 2 cups of water and ½ tablespoon Thai red curry paste to a boil in a medium pot. Once boiling, stir in the lentils. Turn the heat down to low and place a lid on the pot, leaving it open just a crack. Boil until the lentils are soft, 8-10 minutes.
- Drain the lentils in a fine mesh sieve and place them back into the pot. Add in the remaining ½ tablespoon of red curry paste and a pinch of salt. Gently stir until the curry paste breaks down and is well incorporated. Cover and set aside to keep warm.
- In the meantime, spiralize your sweet potato using the 3mm-blade of your spiralizer. Heat the coconut oil in a large pan over medium heat and cook the sweet potato noodles until they begin to soften, about 7-10 minutes. Sprinkle with salt and pepper.
- Place the mashed avocado, 3 tablespoons of coconut milk, and a pinch of salt into a small food processor and blend until smooth and creamy.
- Divide the remaining coconut milk between two bowls, followed by the sweet potato noodles. Next, top with the lentils and avocado sauce. Garnish with chopped cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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