Made with coconut milk, red lentils, and spinach, and ready in less than 30 minutes, this one-pot sweet potato curry is full of flavor, while being quick and easy to prepare. Not to mention, it’s a well-balanced meal that is packed full of fiber and vegetarian protein and makes great leftovers too!
It’s no secret that I love curry, as I shared many recipes on the blog before. From chickpeas to lentils and Thai to Indian, I’m always looking to try different styles of curry. This particular recipe was inspired by pantry items and is a bit of a cross between an Indian curry and a dal.
Dal, sometimes spelled dhal, dahl, and daal, is both an ingredient and a dish; it is the term used for dried split peas or lentils and is also the term used for a thick lentil soup very common in Indian cuisine. The dal inspiration is what influenced the heavy use of lentils, along with the sweet potatoes, in this recipe. Not only are lentils easy to cook with but they are a wonderful source of fiber and a good source of vegetarian protein, which helps to make this quick and easy curry a more well-balanced meal.
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While I’ve been enjoying this dish for dinner, it works equally well for lunch, and it keeps very so it makes a wonderful meal prep idea. Just whip up a batch of this spinach lentil sweet potato curry tonight, store it in the fridge or freezer, and you’ll have hearty and healthy vegetarian meals ready to go whenever you need them.
What You’ll Need
You’ll need the following ingredients for this sweet potato curry recipe:
- Sweet Potatoes: You can add them peeled or unpeeled, it’s completely up to you!
- Lentils: While you can technically use any color, the texture and flavor of red lentils work best.
- Spinach: The recipe calls for fresh spinach, but you can use frozen if needed.
- Coconut Milk: Be sure to use canned coconut milk, regular or lite is fine.
- Broth: Chicken broth or vegetable broth both work well.
- Onion: To build a base of flavor.
- Garlic: To add some fragrance.
- Ginger: Fresh ginger root works best, however, you can use powdered or ground ginger if needed.
- Spices: Some curry powder, cumin, and turmeric to add flavor and color.
In addition to the above, you’ll need some oil, salt, and black pepper and, if desired, some brown rice or white rice and fresh cilantro to serve.
To Make it Gluten-Free: No adaptations are needed; the recipe is gluten-free.
To Make it Dairy-Free: No adaptations are needed; the recipe is dairy-free.
To Make it Vegan: Use vegetable broth.
How to Make Sweet Potato Curry
When I say this one-pot vegetarian curry is easy to make, I mean it, here’s what you’ll do:
- Cook the veggies. Begin by cooking the onion, garlic, and ginger in coconut oil until tender.
- Add the spices. Add the curry powder, cumin, turmeric, salt, and pepper.
- Add the lentils. Mixing to combine with the onion mixture.
- Add the sweet potatoes. Mixing to combine with the lentil mixture.
- Add the broth and coconut milk. Add the liquids and stir everything until well combined.
- Simmer the curry. Allow the mixture to cook until the lentils are tender and the sweet potato can be pierced with a fork.
- Wilt in the spinach. Once the curry is cooked, stir the chopped spinach, and warm for another few milted until it’s wilted and bright green.
Once everything is cooked, the curry be served immediately or cooled and stored in the fridge for later. You can find the detailed instructions in the recipe card below.
Red’s Nutrition Tip
This recipe contains a moderate amount of vegetarian protein, however, if you wanted to push the protein content even further, you can serve it with a bit of grilled chicken or grilled steak on top.
What to Serve With It
While this sweet potato lentil curry is delicious on its own, and I often eat it that way myself, if you’re looking to create larger portions or want to stretch the dish, you can serve it with something to bulk it up a little. I would recommend one of the following.
- Rice: I think it works best with white rice but brown rice works well too.
- Flatbread: Such as roti, naan or chapati.
- Cauliflower Rice: If you want a lower carb or lower calorie option.
To finish the dish, I recommended serving it with some fresh cilantro and some red pepper flakes, if you want a bit more heat.
Storage + Reheating
To Store: Allow the curry to cool completely and then store it in airtight containers in the refrigerator for up to 5 days.
To Freeze: Once cooled, transfer the curry to airtight containers and store it in the freezer for up to 3 months.
To Reheat: For the best results, reheat the curry in a pan on low-medium heat for 5-10 minutes or until warmed through. Alternatively, it can be reheated in the microwave for 2-3 minutes. If frozen, allow to thaw it completely before reheating.
More Healthy Curry Recipes:Print
Sweet Potato Curry
Made with red lentils, spinach, and coconut milk, this sweet potato curry recipe is a healthy vegetarian meal that is rich, creamy, and full of flavor.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
- 2 tablespoons coconut oil, ghee, or olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1-inch fresh ginger, grated or minced
- 1 1/2 cups red lentils, dry
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 large sweet potato, peeled and cubed
- 1 can (14 oz.) coconut milk
- 3 cups vegetable broth, chicken broth, or water
- 2 cups spinach, roughly chopped
- Cilantro, chopped, to serve
- In a large pot on medium-high heat, warm the coconut oil. Add onions and allow to cook for 4-5 minutes until translucent.
- Add garlic and ginger, and cook for about 1 minute. Add curry powder, cumin, turmeric and salt, and allow to heat for an additional 30 seconds until fragrant.
- Add lentils and chopped sweet potatoes to the pot and stir to combine with the spice mixture.
- Cover with coconut milk and broth, stir to combine, and bring to a gentle boil. Once boiling, reduce to a simmer, cover, and allow to cook for about 15-20 minutes until lentils are tender and the sweet potatoes can easily be pierced with a fork.
- Once tender, add chopped spinach, stir to combine, and simmer until spinach has wilted. At this point, the curry should have thickened and most of the broth absorbed, if not, allow it to simmer for a final 5-10 minutes until the curry is thick and creamy. If you find the curry too thick, simply loosen it up with a bit of additional broth or water. Once cooked, taste and adjust the seasoning with additional salt to taste.
- Serve curry immediately or store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- Serving Size: 1 serving
- Calories: 378 calories
- Sugar: 2 grams
- Fat: 19 grams
- Carbohydrates: 41 grams
- Fiber: 7 grams
- Protein: 14 grams
Keywords: lentil, coconut, spinach, easy, healthy