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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Rinse the red lentils thoroughly under cold water and set them aside.

Step 2

Peel and dice the sweet potatoes into small, bite-sized cubes.

Step 3

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 4

Add the diced onion and sauté for 3-4 minutes, until translucent.

Step 5

Stir in the garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 6

Add the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using), stirring well to coat the aromatics in the spices.

Step 7

Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

Step 8

Add the sweet potatoes and rinsed lentils to the pot. Stir well, ensuring they are fully submerged in the liquid.

Step 9

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.

Step 10

If the curry becomes too thick, add a splash of water or vegetable broth to achieve your desired consistency.

Step 11

Stir in the spinach or kale and cook for 2-3 minutes, just until wilted.

Step 12

Add salt and black pepper to taste. Stir in the lime juice for a burst of brightness.

Step 13

Serve the curry hot, garnished with chopped cilantro, if desired. Pair with rice, naan, or enjoy as is.

Nutrition Facts

Serving size	(1640.7g)

Amount per serving	% Daily Value*
Calories	1134.2

Total Fat 35.3g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6699.4mg	0%
Total Carbohydrate 179.2g	0%
Dietary Fiber 35.3g	0%
Total Sugars 55.6g
Protein 35.8g	0%

Vitamin D 0IU	0%
Calcium 409.5mg	0%
Iron 25.7mg	0%
Potassium 2923.3mg	0%

*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.

Source of Calories

Fat: 27.0%

Protein: 12.2%

Carbs: 60.9%