Red Lentil Curry With Sweet Potato and Spinach

Name: Red Lentil Curry With Sweet Potato and Spinach
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons coconut oil; 1 cup sweet potato diced ((about 2 small sweet potatoes)); ½ onion diced; 3 garlic cloves minced; 1 cup dry red lentils (rinsed); 1 (13.5 ounce) can full-fat coconut milk; 1 (14.5 ounce) can diced tomatoes; 2.5 cups vegetable broth; ½ lemon juiced; 1 teaspoon salt; 1 teaspoon curry powder; 1 teaspoon garam masala powder; ½ teaspoon ginger powder ((or 2 tablespoons grated fresh ginger)); 2 cups spinach

by Kaileigh Gaffney on Jan 5, 2023 (updated Mar 27, 2023) 6 comments

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5 stars (2 ratings)

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This Red Lentil Curry With Sweet Potato and Spinach recipe is vegan, gluten-free, and a nourishing cold-weather dish! It’s ready in just 30 minutes!

A bowl of Red Lentil Curry With Sweet Potato and Spinach.

As you may know about me by now, I am not a big sweet potato fan. This recipe masks the sweet potato just enough…dare I say, it actually makes the sweet potato taste good! I love how simple and easy this recipe is to prepare and that you can freeze it for a nutritious dinner down the road. Let’s dive in!

Why You’ll Love This Sweet Potato Lentil and Spinach Curry

30-Minute Meal. This comforting dish only takes 30 minutes to prepare! It’s a great weeknight meal.

Freezable. Make this curry in advance and freeze it for a very easy and quick dinner when you’re in a pinch!

Delicious. The flavors in this curry dish are vibrant and warming and will have you wanting to go back for seconds.

Two bowls of Red Lentil Curry With Sweet Potato and Spinach.

How to Make Red Lentil Curry With Sweet Potato and Spinach

STEP 1 – Saute the vegetables and lentils

In a large pot, saute sweet potatoes in coconut oil for 3-4 minutes. Then add the onion and continue sauteing for 2 more minutes. Add the garlic and lentils. Stir the lentils so they become coated with oil.

STEP 2 – Add liquid and seasoning

Add coconut milk, diced tomatoes, vegetable broth, lemon juice, salt, curry powder, garam masala, and ginger powder and stir well.

STEP 3 – Cook until lentils are soft

Cover, bring to a boil, and then turn down heat to let simmer for 10-15 minutes until lentils are soft. Add spinach right at the end, stirring to combine.

A side view of red lentil curry with another bowl of curry in the background as well as a bowl of rice.

What to Serve With Red Lentil Sweet Potato Curry

This Red Lentil Curry pairs well with:

– Turmeric rice, Brown rice, or Basmati rice

– Warm naan or pita bread

– Steamed broccoli

– Roasted cashews sprinkled on top

How to Store

Fridge: Store leftovers in the fridge for up to 3 days. You may need to add some water or vegetable broth when reheating to thin it out again.

Freezer: Allow the curry to cool completely and then transfer it to an air-tight freezer-safe container. I love to use BPA-Free Soupercubes trays to freeze soups and curries! Store the curry in the freezer for up to 3 months. When you’re ready to use the curry, thaw it in the fridge overnight and reheat. If you don’t have time to thaw it, you can immerse the freezer container in warm water until it’s mostly thawed. Alternatively, you can pop the frozen curry directly into a large pot and heat over medium-low heat until heated through. You may need to add some water or vegetable broth to it to thin it out again.

A bowl of red lentil curry with some dried red lentils sprinkled next to it.

More Curry Dishes

Cauliflower Potato Curry With Chickpeas

One-Pot Vegan Red Lentil Curry

Curried Butternut Squash and Pear Soup

One Pot Coconut Sweet Potato Curry With Chickpeas

If you tried this Red Lentil Curry With Sweet Potato and Spinach recipe or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!

5 stars (2 ratings)