Sweet Potato & Lentil Curry
This comforting one-pot Sweet Potato & Lentil Curry is a vibrant, plant-based meal packed with flavor and nutrients, perfect for a quick and satisfying weeknight dinner.
For 4 servings
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the curry powder and ground cumin to the pot. Stir well and cook for 1 minute, allowing the spices to toast and become aromatic.
Pour in the rinsed red lentils, cubed sweet potato, vegetable broth, and full-fat coconut milk. Stir everything together to combine.
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the lentils are tender and the sweet potato cubes are easily pierced with a fork. Stir occasionally to prevent sticking.
Remove the lid and stir in the fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted completely.
Season the curry with salt and black pepper to taste. If desired, add a squeeze of fresh lime juice for brightness.
Ladle the curry into bowls. Garnish with fresh chopped cilantro before serving. Serve hot with steamed rice or warm naan bread.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip rinsing lentils: Rinsing red lentils helps remove any debris and excess starch, which can make the curry cloudy.
- 2Toast your spices: Cooking the curry powder and cumin for a minute before adding liquids helps to deepen their flavor and aroma significantly.
- 3Adjust consistency: If the curry is too thick, add a splash more vegetable broth or water. If it's too thin, let it simmer uncovered for a few extra minutes to reduce.
- 4Batch cooking: This curry freezes beautifully! Make a double batch and freeze individual portions for quick, healthy meals later.
Adapt it for your goals.
Protein Boost
Add a can of drained chickpeas or a block of firm tofu (pressed and cubed) along with the lentils for extra protein and texture.
Greens SwapGreens Swap
Replace spinach with other leafy greens like chopped kale (add earlier, with sweet potatoes, as it takes longer to soften) or Swiss chard.
Heat It UpHeat It Up
For a spicier kick, add a pinch of cayenne pepper or a finely diced fresh green chili (like serrano or jalapeño) with the garlic and ginger.
Why this is on our healthy list.
Rich in Fiber
Red lentils and sweet potatoes are excellent sources of dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Potassium Powerhouse
Sweet potatoes are known for their high potassium content, which is crucial for maintaining healthy blood pressure and supporting overall heart health.
Plant-Based Protein
Lentils provide a significant amount of plant-based protein, making this a complete and satisfying meal for vegetarians and vegans, supporting muscle repair and growth.
Frequently asked questions
Yes, but cooking times will vary. Brown and green lentils take longer to cook (around 30-40 minutes) and hold their shape better than red lentils, which tend to break down and thicken the curry.
