Green Curry Lentils and Sweet Potatoes

green curry-spiced broth, tender lentils, sweet potatoes, spinach, jasmine rice

1710 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 1008 | Category: Gluten-Free, Pescatarian, Vegetarian | Allergens: Contains Peanut Oil (Curry Paste) | Excellent Source of: Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Calcium


  • - Large Saucepan with Lid
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Dried Lentils
  • - Green Curry Paste
  • - Jasmine Rice
  • - Minced Garlic
  • - Minced Ginger
  • - Spinach
  • - Sweet Potato Chunks
  • - Vegetable Stock Concentrate
  • - Yellow Onions

Wine Pairings by @grapefriend

A light but earthy Gamay complement vegetarian dishes well.

Beer Pairings

With increased maltiness and a prominent hoppy, an IPA is the ideal choice for curry

TK Table Talk:

The word “Thailand” actually means “land of the free”. When do you feel most free?

What To Do:

Green Curry Lentils and Sweet Potatoes - Step 1

1. Cook rice: In a medium saucepan over high heat, bring 1¼ cups waterand ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let stand, covered, for 5 minutes.

Green Curry Lentils and Sweet Potatoes - Step 2

2. Make stock: Stir together vegetable stock concentrate and 2½ cups very hot water.

Green Curry Lentils and Sweet Potatoes - Step 3

3. Start curry: Heat 1 tablespoon olive oil in a large saucepan. Add onion. Cook 4 minutes or until tender. Stir in ginger, garlic and curry paste. Sauté 1 minute.

Green Curry Lentils and Sweet Potatoes - Step 4

4. Finish curry: Add stock to saucepan. Stir in lentils, sweet potatoes and ½ teaspoon each salt and pepper. Bring to a boil. Cover, reduce heat and simmer 15 minutes or until lentils and sweet potatoes are tender. Gently stir in spinach and season with salt and pepper to taste.

To Serve: Divide rice evenly between 2 serving bowls or plates. Top with curry.

Pro Tip:

Make this an authentic Thai green curry by replacing the water with a can of coconut milk.
Spice it Up!: Serve with sriracha to add a splash of spice.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.