Sweet Potato Lentil Curry with Spinach
There's something very grounding about a pot of sweet potato lentil curry bubbling away on the stove. It's simple, falvorful, and nourishing-all the things I crave when life feels hectic or I just need a little comfort. This red lentil curry is one of those recipes I come back to again and again: one pan, no fancy ingredients, and the kind of flavor that tastes even better the next day.
As a dietitian and certified intuitive eating counselor, I love meals like this that strike the balance between ease, satisfaction, and gentle nutrition. This Indian-inspired recipe is made with budget-friendly pantry staples (lentils, spices, coconut milk) and nutrient-rich veggies like sweet potato and spinach.
This lentil curry is the definition of cozy. It starts by softening the sweet potatoes and onions with just enough oil to bring out their flavor. Curry powder, turmeric, garlic, and ginger infuse the dish with warmth and complexity, while coconut milk adds the creamy, comforting texture we all love in a curry.
Red lentils are quick-cooking and don't need to be pre-soaked, making them perfect for busy nights. They cook down beautifully in this dish to form a creamy base, no blender required. Just stir occasionally, simmer low and slow, and let your kitchen fill with the scent of dinner practically cooking itself.
Thanks to lentils, this curry offers plant-based protein and fiber, while sweet potatoes and spinach add complex carbs, vitamins, and minerals. It's naturally vegan and gluten-free, and you can adjust the spice to suit your tastes or your family's preferences. Serve it over brown basmati rice, quinoa, or with warm naan for a complete meal.
Leftovers hold up beautifully in the fridge and freezer, making this a great option for meal prep or cooking once and eating all week.
If you're looking for another dish to serve with this recipe, try my Forbidden Black Rice Salad with Mango and Peanuts or Vegan Lemon Tahini Apple Slaw!
Jump to:
Ingredients
This recipe uses everyday vegetarian ingredients like red lentils, sweet potatoes, baby spinach, and canned coconut milk, plus warming spices you probably already have, like turmeric, curry powder, and cayenne. A touch of fresh ginger and garlic brings it all together for a depth of flavor you'd never guess came from just one pot.
Instructions
Brown the sweet potatoes in a large skillet, pot, or Dutch oven.
Move the sweet potatoes to one side of the skillet and add oil, onion, and red bell pepper (if using).
Stir in the garlic, ginger, and ground spices.
Add the lentils, cover with water, and then bring to a boil. Once boiling, reduce the heat and simmer until the lentils are tender.
Stir in the coconut milk and simmer until the lentils are creamy and falling apart.
Stir in the spinach and cook until wilted.
Hint: Rinsing lentils before boiling removes dust and debris.
Substitutions
Want to make a substitution? Here are a few simple swaps that work well for this recipe.
- Spinach - instead of spinach, you can substitute chopped kale. (Add it in a few minutes earlier so it has some extra time to cook.)
- Sweet potato - use cubed butternut squash in place of sweet potato
- Bell pepper - any color bell pepper will work for this recipe
NOTE: I do not recommend substituting a green or brown lentils. Red lentils break down and fall apart more easily than other varieties, which lends a rich and creamy texture to this curry dish.
I also strongly recommend using canned full fat coconut milk to get the creamiest texture. Using light canned coconut milk (or the coconut milk that is packaged in cartons and sold in the dairy-free milk alternative section) won't give this curry the same texture.
Variations
Here are a few ways to make this lentil curry your own.
- Spicy - use the full ½ teaspoon of cayenne pepper. You can also substitute a hot chili pepper in place of the bell pepper.
- Crunchy -toss in some chopped nuts or seeds as a garnish.
- Sweet - add a handful of raisins (I like golden raisins for this) or chopped dates.
- Kid friendly - omit the cayenne pepper and make sure you're using mild curry powder. Some kids may prefer this without the spinach.
- Thai-inspired - Substitute Thai red curry paste for the curry powder.
For a pureed version of coconut curry with lentils and Brussels sprouts, try this Roasted Butternut Squash Curry. I also have a recipe for One-Pot Tofu Pumpkin Curry if you're looking for a new way to use up your canned pumpkin puree!
Equipment
The beauty of this recipe is that you can make the whole thing in one large skillet. I use my 12-inch All-Clad aluminum skillet, and there is just enough room in the pan. I recommend using a large pot or Dutch oven if you only have a smaller skillet.
Storage
Store the prepared curry in an airtight container for up to five days.If it thickens in the fridge, stir in a splash of water or coconut milk when reheating.
Curry is also a great meal for freezing! Store it in a freezer-safe container for up to three months. Thaw in the fridge overnight.
Top tip
You will need to stir the curry more often toward the end of the cooking process to prevent it from sticking to the pan. If it's sticking, use your wooden spoon to scrape the bottom of the pan, reduce the heat, and stir more often until done.
FAQ
You do not need to soak red lentils before you cook them. Just rinse them to remove dust and debris.
Lentil curry is a nutritionally balanced meal with a healthy mix of fiber-rich carbohydrates, protein, and fat. Lentils are a rich source of fiber and plant-based protein, and the vegetables in curry are full of micronutrients and antioxidants.
Related
Looking for lentil recipes that aren't curry? Try these:
Pairing
These are my favorite dishes to serve with red lentil curry:
📖 Recipe
Sweet Potato Lentil Curry with Spinach
Equipment
- Knife and cutting board for chopping vegetables
- Microplane for grating ginger
- Fine mesh strainer or colander for rinsing lentils
- Large skillet, pot, or Dutch oven (see note)
Ingredients
- 3 tablespoons grapeseed oil divided (or cooking oil of choice)
- 2 medium sweet potatoes chopped into ½-inch cubes (about 4 cups)
- ½ cup diced yellow onion (about ¼ large onion)
- 1 red bell pepper diced (about 1 cup, optional)
- 3 garlic cloves minced (about 1 tablespoon)
- 1 (1-inch) piece fresh ginger grated (about 1 tablespoon)
- 1 tablespoon mild curry powder
- 1 teaspoon ground turmeric
- ⅛-½ teaspoon cayenne pepper or to taste (optional, see note)
- 1 cup red lentils rinsed
- ½ teaspoon salt or to taste
- 1 (13.66-ounce) can full-fat coconut milk
- 4 cups chopped baby spinach
Optional for serving:
- Cooked rice such as brown basmati rice (see note)
- Lime wedges
- Fresh cilantro leaves
- Fresh mint leaves
Instructions
- Heat 2 tablespoons grapeseed oil in a large skillet, pot, or dutch oven (see note) over medium-high heat. Add the sweet potatoes and cook, stirring occasionally with a wooden spoon, for 7 minutes, or until browned.
- Move the sweet potatoes to one side of the skillet and reduce the heat to medium-low. Add the remaining 1 tablespoon grapeseed oil, onion, and red bell pepper (if using), and cook, stirring occasionally, for 5 minutes, or until the onion is soft and translucent.
- Stir in the garlic, ginger, curry powder, turmeric, and cayenne pepper (if using) and cook for 1 minute, or until fragrant.
- Add the lentils, 4 cups water (or enough to fully cover the lentils), and salt, and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 20 minutes, or until the lentils are tender.
- Stir in the coconut milk and simmer, stirring occasionally, for 20 minutes, or until the liquid is reduced and the lentils are creamy and falling apart. Stir more often toward the end to prevent the curry from sticking to the pan and use wooden spoon to scrape the bottom of the pan if needed.
- Stir in the spinach and cook for 2 minutes, or until wilted. Turn off the heat and adjust the seasonings as desired.
- Serve over cooked rice with lime, cilantro, and mint if desired.
This was absolutely a delicious curry. Our family loves Japanese curry, and this really reminded us of Japanese curry. Plus, it was a healthier version. I'll definitely make this again.
Thank you, Sherri! 🙂