Red Lentil & Sweet Potato Curry
This hearty Red Lentil & Sweet Potato Curry is a vibrant, plant-based meal packed with flavor and nutrients, perfect for a comforting weeknight dinner. It combines tender red lentils and sweet potatoes in a rich, aromatic tomato-based sauce.
For 4 servings
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the curry powder, ground cumin, and turmeric powder. Cook for 30 seconds, stirring constantly, until fragrant. This helps to deepen the spice flavors.
Add the rinsed red lentils, diced sweet potato, undrained chopped tomatoes, and vegetable broth to the pot. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the sweet potato is easily pierced with a fork. Stir occasionally to prevent sticking.
Stir in the fresh spinach until it wilts, which should take about 1-2 minutes. If using, stir in the full-fat coconut milk for added creaminess. Season with salt and black pepper to taste.
Ladle the hot curry into bowls. Garnish with fresh chopped cilantro and an optional dollop of plain Greek yogurt (or a plant-based alternative) before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse Lentils Thoroughly: Rinsing red lentils under cold water until the water runs clear helps remove any debris and excess starch, which can make the curry cloudy.
- 2Adjust Spice Level: For a milder curry, reduce the curry powder. For more heat, add a pinch of cayenne pepper or a chopped green chili along with the garlic and ginger.
- 3Batch Cooking: This curry freezes beautifully. Cook a larger batch and portion it into freezer-safe containers for quick and healthy meals later in the week.
- 4Don't Overcook: Red lentils cook relatively quickly and can become mushy if overcooked. Keep an eye on them towards the end of the simmering time.
Adapt it for your goals.
Protein Boost
Add a can of drained chickpeas or a block of cubed firm tofu (pan-fried separately) during the last 10 minutes of simmering for extra protein and texture.
Greens Power UpGreens Power-Up
Incorporate other leafy greens like kale or collard greens. Add them earlier than spinach (about 5-7 minutes before the end of cooking) as they require more time to tenderize.
Creamy & RichCreamy & Rich
For an even creamier curry, use full-fat coconut milk instead of some of the vegetable broth, or stir in a larger amount at the end.
Why this is on our healthy list.
Iron Absorption Boost
The combination of non-heme iron from red lentils and high Vitamin C from sweet potatoes and tomatoes significantly enhances the body's ability to absorb iron, combating fatigue and supporting energy levels.
Rich in Fiber
Lentils and sweet potatoes are excellent sources of dietary fiber, promoting digestive health, aiding in blood sugar regulation, and contributing to a feeling of fullness.
Antioxidant Powerhouse
Sweet potatoes, spinach, and tomatoes are packed with antioxidants like beta-carotene and lycopene, which help protect cells from damage and support overall immune function.
Frequently asked questions
While red lentils are recommended for their quick cooking time and creamy texture, you can use brown or green lentils. Note that they will require a longer simmering time (up to 40-50 minutes) and may not break down as much.
