Lentil Sweet Potato Coconut Curry
Creamy, nourishing, and bursting with flavor, this Lentil Sweet Potato Coconut Curry is a wholesome, one-pot wonder that’s perfect for weeknight dinners or meal prep. Featuring tender red lentils, hearty sweet potatoes, and vibrant greens simmered in a rich coconut milk base infused with aromatic curry spices, this plant-based curry is both comforting and packed with nutrients. A hint of lime juice adds a refreshing brightness, while optional cayenne pepper delivers just the right amount of heat. Ready in under an hour, this vegan and gluten-free dish pairs beautifully with fluffy basmati rice or warm naan bread, making it a crowd-pleasing choice for a cozy, satisfying meal.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2 medium Sweet potatoes
- 1 can (400ml) Coconut milk
- 2 cups Vegetable broth
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Olive oil
- 2 cups Spinach or kale
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lime juice
- 2 tablespoons Cilantro, chopped (optional)
Instructions
Rinse the red lentils thoroughly under cold water and set them aside.
Peel and dice the sweet potatoes into small, bite-sized cubes.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, until translucent.
Stir in the garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using), stirring well to coat the aromatics in the spices.
Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Add the sweet potatoes and rinsed lentils to the pot. Stir well, ensuring they are fully submerged in the liquid.
Cover the pot with a lid and let it simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the sweet potatoes are cooked through.
If the curry becomes too thick, add a splash of water or vegetable broth to achieve your desired consistency.
Stir in the spinach or kale and cook for 2-3 minutes, just until wilted.
Add salt and black pepper to taste. Stir in the lime juice for a burst of brightness.
Serve the curry hot, garnished with chopped cilantro, if desired. Pair with rice, naan, or enjoy as is.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1637 mg | 71% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 14.2 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1154 mg | 25% | |
*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.
