Sweet Potato and Lentil Curry with Rice
Dive into a bowl of comforting and wholesome Sweet Potato and Lentil Curry with Rice, a vibrant vegan recipe packed with bold flavors and nourishing ingredients. This hearty curry combines tender sweet potatoes, protein-packed red lentils, and creamy coconut milk, all simmered in a fragrant blend of curry powder, cumin, coriander, and turmeric. Fresh bursts of ginger and garlic add depth, while a handful of baby spinach keeps it light and nutritious. Served over fluffy basmati rice, this dish is perfect for a cozy weeknight dinner or meal prep to last through the week. Garnished with fresh cilantro and a hint of zesty lemon, this recipe is as easy to make as it is delicious, with just 15 minutes of prep time and a total cooking time of under 40 minutes. Make this gluten-free, plant-based dish your go-to comfort food for satisfying, flavorful eating.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 1 cup red lentils
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 1 large onion
- 3 cloves garlic
- 1 inch fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric
- 2 tablespoons olive oil
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups basmati rice
- 3 cups water
- 0.25 cup fresh cilantro
- 1 tablespoon lemon juice
Instructions
Peel and dice the sweet potatoes into 1-inch cubes.
Rinse the red lentils thoroughly under cold water.
Dice the onion finely and mince the garlic and ginger.
In a large pot, heat the olive oil over medium heat.
Add the diced onion to the pot and cook for 3-4 minutes until softened.
Stir in the minced garlic, ginger, curry powder, cumin, coriander, and turmeric. Cook for 1 minute until fragrant.
Add the diced sweet potatoes, rinsed lentils, coconut milk, and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils are cooked.
While the curry simmers, rinse the rice under cold water, then combine with 3 cups of water in a medium saucepan.
Bring the rice and water to a boil, then reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Once the curry is cooked, stir in the baby spinach until wilted. Season with salt and black pepper to taste.
Finish the curry with a splash of lemon juice and adjust seasoning as needed.
Serve the curry over the cooked rice, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7854 mg | 341% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 59.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 2559 mg | 54% | |
*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.
