Curried Lentils with Sweet Potatoes and Spinach
Warm, hearty, and bursting with flavor, this Curried Lentils with Sweet Potatoes and Spinach recipe is a comfort-food classic with a vibrant twist. Perfectly spiced with curry powder, cumin, turmeric, and coriander, this one-pot dish combines tender red lentils and sweet potatoes with the creaminess of coconut milk and the freshness of baby spinach. Finished with a sprinkle of chopped cilantro and a squeeze of lime, it’s a wholesome plant-based meal ready in just 50 minutes. Packed with protein, fiber, and bold, aromatic flavors, this vegan-friendly curry is perfect for weeknight dinners or meal prep. Pair it with warm naan or basmati rice for a truly satisfying experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 cups sweet potatoes, peeled and diced
- 1 cup dry red lentils, rinsed
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 4 cups baby spinach
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 4 lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger and cook for 1-2 minutes until fragrant.
Add the curry powder, ground cumin, turmeric, and coriander. Stir well to toast the spices for about 30 seconds.
Add the diced sweet potatoes, red lentils, vegetable broth, and canned diced tomatoes (with their juices). Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the sweet potatoes are cooked through.
Stir in the baby spinach and cook for 2-3 minutes, until wilted.
Pour in the coconut milk and stir well. Season with salt and black pepper.
Simmer for another 2-3 minutes to allow the flavors to meld.
Turn off the heat and stir in the chopped cilantro.
Serve the curried lentils hot with lime wedges on the side for squeezing over each serving.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 18.5 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1640 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
