Name: Thai Red Curry Lentil Stew with Sweet Potato, Green Beans & Yogurt
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (398 ml) cans coconut milk; 0.68 kg green beans; 3 (255 g) cans lentils; 1 ½ limes; 1 ½ cups plain Greek yogurt; 1.02 kg sweet potatoes; 90 ml Thai curry paste, red; 3 medium zucchini squash; black pepper; salt

Thai Red Curry Lentil Stew with Sweet Potato, Green Beans & YogurtThai Red Curry Lentil Stew with Sweet Potato, Green Beans & Yogurt — a 35-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (398 ml) cans coconut milk

0.68 kg green beans

3 (255 g) cans lentils

1 ½ limes

1 ½ cups plain Greek yogurt

1.02 kg sweet potatoes

90 ml Thai curry paste, red

3 medium zucchini squash

black pepper

salt

Instructions

Wash and dry the fresh produce.

Peel and medium dice sweet potatoes.

Place water, coconut milk, and curry paste in a large pot. Stir to combine the broth and bring to a simmer over medium-high heat.

Once the broth is simmering, add sweet potato and cook, stirring occasionally, until softened, 8-10 minutes.

Meanwhile, trim and cut green beans crosswise into 1-inch pieces. Place in a large bowl.

Trim and halve zucchini lengthwise, then slice crosswise into thin half-moons. Add to the bowl with the green beans.

Drain and rinse lentils; add to the bowl with the veggies.

When the sweet potato is tender, add veggies, lentils, salt, and pepper to the pot. Stir to combine the stew and return to a simmer.

Once simmering, cover the stew with a lid and continue to cook, stirring occasionally, until veggies are fork-tender, 4-5 minutes more. Remove from heat.

Meanwhile, cut limes into wedges.

Divide stew between bowls and top with yogurt. Serve with lime wedges on the side. Enjoy!

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