Healthy Sweet Potato Lentil Curry
Brighten up your dinner routine with this Healthy Sweet Potato Lentil Curry, a cozy, nutrient-packed one-pot meal that's bursting with flavor and warmth. This plant-based recipe combines hearty red lentils and naturally sweet diced sweet potatoes with an aromatic blend of spices, including cumin, turmeric, and cinnamon, for a rich and satisfying curry that's as comforting as it is healthy. Finished with creamy coconut milk, fresh spinach, and a splash of zesty lime juice, this dish is a perfect balance of flavors and textures. Ready in under an hour, it's a wholesome, vegan-friendly dinner option that pairs beautifully with fluffy brown rice or quinoa. Garnish with fresh cilantro for a pop of freshness, and enjoy this protein-packed, fiber-rich meal any night of the week! Keywords: sweet potato lentil curry, healthy curry recipe, vegan curry, easy weeknight dinner, plant-based meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons red chili flakes (optional)
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 cup red lentils, rinsed
- 14.5 ounces canned diced tomatoes (with juice)
- 1 cup coconut milk
- 3 cups vegetable broth
- 4 cups baby spinach
- 1 medium lime, juiced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons cilantro, chopped (for garnish)
- 4 cups cooked brown rice or quinoa (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, cinnamon, and optional red chili flakes, stirring to coat the onions in the spices.
Add the diced sweet potatoes, rinsed red lentils, canned diced tomatoes (with their juice), coconut milk, and vegetable broth to the pot.
Stir to combine, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes and lentils are tender.
Once cooked, add the baby spinach to the pot and stir until wilted, about 2-3 minutes.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Serve the curry hot over cooked brown rice or quinoa if desired, and garnish with fresh chopped cilantro.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4891 mg | 213% | |
| Total Carbohydrate | 392.6 g | 143% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 58.7 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 4640 mg | 99% | |
*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.
