Description
A creamy sweet potato red lentil curry made with coconut milk, warming spices, and spinach for a nourishing, plant-based meal that’s rich, comforting, and easy to make in one pot.
Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup red lentils, rinsed
- 1 large sweet potato, peeled and diced
- 1 (14-ounce) can full-fat coconut milk
- 2 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 2 cups fresh spinach
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Stir in garlic and ginger and cook for another 1 minute until fragrant.
- Add curry powder, turmeric, cumin, and cayenne pepper. Stir to coat the onions and toast the spices for 30 seconds.
- Add red lentils, diced sweet potato, coconut milk, vegetable broth, and diced tomatoes. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until lentils are tender and sweet potatoes are soft.
- Stir in fresh spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste. Serve warm over rice or quinoa and garnish with fresh cilantro.
Notes
- Adjust spice level by increasing or decreasing cayenne pepper.
- If the curry becomes too thick, add additional vegetable broth to reach desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This curry freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
