Thai Green Curry Lentils

Susan, AKA Kiwicook

Author: Susan, AKA Kiwicook

Last Updated:


This Thai Green Curry Lentils dish is New Zealand’s Revive Café’s best-selling lentil hotpot and I can understand why – it’s really delicious (and healthy to boot).

Don’t be put off by the long list of ingredients – they really do add complexity of flavour to the dish. By the way, kumara, for those of you unfamiliar with the name, is New Zealand’s Maori name for sweet potato.

One small change to the recipe: I felt it needed just a bit more sweetness, so threw in some raisins at the end. If you don’t like raisins (or sultanas), leave them out.

I must say, this dish is much better the next day once it’s been given time for the flavours to amalgamate. I recommend you make it ahead of time, cool and chill it (or freeze it) and have it at a later time.



Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Servings 5 Servings


  • 3 cups kumara sweet potato, cubed – peeled or unpeeled
  • 1 Tbsp oil
  • 1 onion, sliced
  • 2 cloves garlic, finely chopped or crushed
  • 1 Tbsp raw ginger, finely chopped or grated
  • 2 Tbsp about 1 stick lemon grass (fresh or frozen), finally chopped (I used a lemon grass puree)
  • 6 kaffir lime leaves, fresh or frozen; optional
  • 1 tsp Thai green curry paste
  • 5 cups hot water
  • 1 cup raw brown lentils
  • 1 tsp salt
  • 2 Tbsp honey or date puree
  • A handful of raisins or sultanas (optional)
  • 200 ml coconut cream
  • ½ cup freshly chopped coriander (cilantro)
  • 1 red capsicum (bell pepper), diced


  • Peel kumara (sweet potato) if preferred, and chop into 2cm (1in) cubes, mix with oil and bake in the oven at 180⁰C (350⁰F) for 15 minutes, or until soft.
  • Saute onion, oil, garlic, ginger, lemon grass, lime leaves and curry paste for 5 minutes, or until onion is soft.
  • Add water and lentils, bring to the boil, turn down and simmer for 25 minutes, or until the lentils are soft. Drain off any water.
  • Add salt, honey, raisins (optional), and coconut cream and stir until well mixed.
  • Add the roasted kumara (sweet potato) and mix. Garnish with coriander and capsicum (if you don’t like raw capsicum, you can just as easily throw it in with the lentils so it’s soft) and serve.


*Recipe is Copyright Revive Cafes and is used with permission. Taken from the Revive Cafe Cookbooks available from
Keyword Lentils, Thai Green Curry Lentils
Tried this recipe?Let us know how if you liked it in the comments below!
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. WOW, this was amazing… having it right now for lunch as leftovers :). Thank you so much for the recipe, it’s definitely in my favorites for good in Foodgawker now.


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