Lentils with red curry, sweet potatoes and spinach

These hearty red curry lentils with sweet potatoes and spinach are quick, easy and delicious! It’s amazing how many healthy plant-based ingredients are in this meal. It’s such a thick and creamy pot of comfort that is sure to become a new family favorite!

This is one of my weekday go-tos when I want something quick and easy that will really stick to my bones! Not to mention it makes the house smell delicious and is ready in just 30 minutes.

These curried lentils are naturally vegan, gluten-free and can easily be made without oil! I love that red lentils alone are packed with nutrients, but adding sweet potatoes and spinach takes the health factor to the moon!

Just like my Jackfruit Tikka Masala And Sweet Potato and Mushroom CurryThis healthy meal pairs well with rice or simply served in a large bowl and enjoyed as a comforting soup.

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A big pot of lentils with red curry.A big pot of lentils with red curry.

I was inspired by the New York Times recipe, but made some adjustments to make it more like an Indian dal. You’ll find that it’s absolutely amazing when freshly made, but can be even better the next day! This very hearty curry is perfect for meal prep!

Not only is this veggie-filled dish full of flavor, but it’s also so easy to prepare. Simply sauté the vegetables, add the lentils and the rest of the ingredients and simmer the curry for 25 minutes. Turn off the heat and stir in the spinach. That’s it!

Another great aspect of this recipe is that the ingredients are inexpensive pantry staples. Instead of using a pot of red curry paste, we sprinkle with a delicious combination of herbs and spices that you probably already have in your kitchen.

Curry lentils with coriander on top.Curry lentils with coriander on top.

Reasons to love this recipe

  • A pot
  • Very hearty
  • Gluten free
  • Simple Ingredients
  • Ready in 30 minutes
  • Dairy and meat free
  • Filled with clean ingredients

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Ingredients and Substitutions

Labeled ingredients for red curry lentils.Labeled ingredients for red curry lentils.
  • Lenses – Tasty red lentils make this meal utterly delicious and nutritious.
  • Vegetables – Use fresh sweet potatoes, any onions, and green vegetables like baby spinach, regular spinach, or even kale. Add more favorites here if you like!
  • Aromatics – Fresh ginger and garlic are so good here, but powdered versions can work if needed.
  • Spices and seasonings – So much flavor is added here with curry powderchili powder, turmeric, cumin, red pepper flakes and Garam masala. If you don’t already have them, they are usually sold at most grocery stores. We also add a cinnamon stick and a touch of sugar for more depth.
  • Liquid – A can of diced or crushed tomatoes and vegetable stock (or stock plus water) make the liquid base for this curry.
  • Creamy -A can of full-fat coconut milk adds a thick creamy texture and balances out the other stronger acidic ingredients.
  • Garnish – For the ultimate flavor, garnish your curried lentils with fresh cilantro, a squeeze of lemon juice, coconut milk and red pepper flakes.
Lentils with red curry and coconut yogurt.Lentils with red curry and coconut yogurt.

Step by step instructions

Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.

Rinse then let soak lentils in a large bowl of water while you prepare the other ingredients.

Of onions, garlic and ginger. Cut the sweet potatoes into 1-inch cubes. Place a large saucepan on top medium-high heat.

Brown sweet potatoes and onions in oil for 4 to 5 minutes or until onions are softened. Add seasoning. Stir as these spices roast for 1-2 minutes and become fragrant.

Pour in a little broth and deglaze the pan by scraping off any bits stuck to the bottom of the pan. To incorporate the remaining broth, tomatoes, sugar and cinnamon.

First set of red curry lentil steps.First set of red curry lentil steps.

Drain lentils and add them to the pan. Bring the pot to a boil then reduce the heat to medium.

Stir from time to time how it cooks for 15 minutes. At this point, the lentils should start to soften.

Mix coconut milk and let the curry cook again 10 minutes. Turn it heatremove the cinnamon sticks, and fold baby spinach and coriander.

End of the red curry lentil making process.End of the red curry lentil making process.

Garnish red curry lentils with coconut yogurt, more cilantro and red pepper flakes. Appreciate alone or on your favorite type of rice.

Useful tips

  • Rinse and soak the lentils until you are ready to add them to the pot. This helps shorten cooking time and may have other benefits such as better nutrient absorption.
  • Taste the curry before serving to see if you want to increase the seasonings.

Storage and reheating

Store these red curry lentils in a covered container in the refrigerator for 4 days or in the freezer for 3 months. Reheat it in the microwave or over medium-low heat on the stove.

Red curry lentils garnished with lemon and red pepper.Red curry lentils garnished with lemon and red pepper.

Ideas for variations

  • Add tofu or chickpeas to increase the protein.
  • Blend or mash some or all of the curry for a creamy soup texture.
  • Make it spicier by adding whole red chili peppers or Thai red curry paste.
  • Load it up with even more veggies like carrots, mushrooms, and cauliflower.

More Hearty Plant-Based Recipes to Try

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Recipe

Close-up view of lentils with red curry.Close-up view of lentils with red curry.

Lentils with red curry, sweet potatoes and spinach

These red curry lentils, sweet potatoes and spinach are so hearty and delicious! Easily prepare this creamy one-pot meal the next time you’re looking for something quick and comforting!

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Course: Main course

Kitchen: Indian

Preparation time: 5 minutes

Cooking time: 30 minutes

Total time: 35 minutes

Servings: 6

Calories: 402kilocalories

Ingredients

  • ½ teaspoon oil, coconut, olive, etc.
  • 2 little Sweet potatoes
  • 1 little onion, yellow, sweet, etc.
  • 4 cloves of garlic
  • 1 teaspoon fresh ginger
  • 1 teaspoon curry powder
  • ½ teaspoon chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin powder
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon Garam masala
  • 4 cups vegetables soup, or broth plus water
  • 14 ounce diced tomatoes, canned
  • 1 teaspoon sugar, cane, chestnut, coconut, etc.
  • 1 cinnamon stick, broken in two
  • 1 ½ cup red lentils
  • 13 ounch coconut milk, canned, whole
  • 2 cups fresh baby spinach, or kale
  • ¼ cup Coriander leaves,
  • optional garnish: coconut yogurt, lemon wedge, coriander, salt and pepper to taste

Instructions

  • Rinse and soak the lentils in a large bowl of water while you prepare the other ingredients. Dice the onions, garlic and ginger. Peel and cut the sweet potatoes into 1-inch cubes.

  • Heat a large saucepan over medium-high heat then add the oil. Once hot, add the onions and sweet potatoes. Saute them for 4 to 5 minutes or until the onions are softened. Stir in the seasoning for 1 to 2 minutes until it becomes fragrant.

  • Add a little broth and use it to deglaze the bottom of the pan, scraping up any bits that are stuck to it. Pour in the rest of the broth, the diced tomatoes, the sugar and the cinnamon stick.

  • Drain the lentils and toss them in the saucepan. Bring to a boil, then reduce heat to medium. Stir occasionally while cooking for about 15 minutes or until the lentils begin to soften.

  • Add the coconut milk and cook the curry for another 10 minutes. Meanwhile, chop the spinach and coriander. Remove the pan from the heat, remove the cinnamon stick and stir in the spinach and cilantro.

  • Add salt and pepper to taste. Garnish the red curry lentils with coconut yogurt, cilantro and a lemon wedge. Enjoy it as is or over your favorite type of rice.

Video

Remarks

  • Rinse and soak the lentils until you are ready to add them to the pot. This helps shorten cooking time and may have other benefits such as better nutrient absorption.
  • Taste the curry before serving to see if you want to increase the seasonings.
  • Store these red curry lentils in a covered container in the refrigerator for 4 days or in the freezer for 3 months. Reheat it in the microwave or over medium-low heat on the stove.

More ideas

  • Add tofu or chickpeas to increase the protein.
  • Blend or mash some or all of the curry for a creamy soup texture.
  • Make it spicier by adding whole red chili peppers or Thai red curry paste.
  • Load it up with even more veggies like carrots, mushrooms, and cauliflower.

Nutrition

Calories: 402kilocalories | Carbohydrates: 66.4g | Protein: 10.8g | Fat: 14.2g | Saturated fat: 11.2g | Sodium: 146mg | Potassium: 921mg | Fiber: 21.2g | Sugar: 22.3g | Calcium: 253mg | Iron: 7mg

Nutrition information is estimated and may vary depending on brands and measurements used.

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Red Curry Lentils Pinterest Pin Image.Red Curry Lentils Pinterest Pin Image.

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