These hearty Red Curry Lentils with Sweet Potatoes and Spinach are quick, easy, and delicious! It’s incredible how many healthy plant-based ingredients are in this meal. It’s such a thick and creamy pot of comfort that’s sure to be a new family favorite!
This is one of my weekday go-to’s when I want something quick and easy that will truly stick to my bones! Not to mention that it makes the house smell amazing and is ready in just 30 minutes.
These curried lentils are naturally vegan, gluten-free, and can easily be made without oil! I love how red lentils alone are full of nutrients but adding sweet potatoes and spinach takes the healthy factor to the moon!
Just like my Jackfruit Tikka Masala and Sweet Potato And Mushroom Curry, this wholesome meal goes well over rice or simply ladled into a big bowl and enjoyed as a cozy soup.
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 incredible when freshly made, but possibly even better the next day! This very filling curry is perfect for meal prep!
Not only is this veggie-filled dish loaded with flavor, but it’s also so easy to make. Simply sauté the vegetables, add in the lentils and remaining ingredients, and stew the curry for 25 minutes. Turn the heat off and fold in the spinach. That’s it!
Another great part of this recipe is that the ingredients are inexpensive pantry staples. Instead of using a jar of red curry paste, we sprinkle in a delicious combination of herbs and spices that you probably already have in your kitchen.
Reasons To Love This Recipe
- One pot
- Very filling
- Gluten-free
- Simple ingredients
- Ready in 30 minutes
- No dairy and meatless
- Packed full of clean ingredients
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Ingredients and Substitutions
- Lentils – Tasty red lentils make this meal quite delicious and nutritious.
- Veggies – Use fresh sweet potatoes, any onion, and greens such as baby spinach, regular spinach, or even kale. Toss in any other favorites here if you want!
- Aromatics – Fresh ginger and garlic are so good here, but the powdered versions can work if needed.
- Spices & Seasoning – So much flavor is added here with curry powder, chili powder, turmeric, cumin, red pepper flakes, and Garam masala. If you don’t already have them, they are commonly sold at most grocery stores. We also add a cinnamon stick and a touch of sugar for depth.
- Liquid – A can of diced or crushed tomatoes and vegetable broth (or bouillon plus water) form the liquid base of this curry.
- Creaminess – One can of full-fat coconut milk adds a thick creamy texture and balance to the other more powerful acidic ingredients.
- Garnish – For the ultimate punch of flavor, top your curried lentils with fresh cilantro, a squeeze of lemon juice, coconut milk, and red pepper flakes.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Rinse and then soak the lentils in a large bowl of water while you prepare the other ingredients.
Dice the onions, garlic, and ginger. Cut the sweet potatoes into 1-inch cubes. Place a large pot over medium-high heat.
Brown the sweet potatoes and onions in the oil for 4-5 minutes or until the onions have softened. Add the seasoning. Stir as these spices toast for 1-2 minutes and become fragrant.
Pour in a little broth and deglaze the pan by scraping at the bits that are stuck to the bottom of the pan. Stir in the remaining broth, tomatoes, sugar, and cinnamon.
Drain the lentils and add them to the pot. Bring the pot to a boil and then turn the heat down to medium.
Stir occasionally as this cooks for 15 minutes. At this point, the lentils should be starting to soften.
Mix in the coconut milk and let the curry cook for another 10 minutes. Turn the heat off, remove the cinnamon sticks, and fold in the baby spinach and cilantro.
Garnish the red curry lentils with coconut yogurt, more cilantro, and red pepper flakes. Enjoy the red curry lentils with sweet potatoes and spinach on its own or over your favorite type of rice.
Helpful Tips
- Rinse and soak the lentils until you’re ready to add them to the pot. This helps with shortening the cooking time and can have other benefits such as better nutrient absorption.
- Taste the curry before serving to see if you’d like to increase any of the seasonings.
Storage and Reheating
Store these red curried lentils in a closed 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.
Variation 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 chilies or Thai red curry paste.
- Load it with even more veggies such as carrots, mushrooms, and cauliflower.
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Red Curry Lentils With Sweet Potatoes And Spinach
Bonnie – Serene Trail
Ingredients
- 1/2 tbsp oil, coconut, olive, etc.
- 2 small sweet potatoes
- 1 small onion, yellow, sweet, etc.
- 4 garlic cloves
- 1 tbsp fresh ginger
- 1 tbsp curry powder
- 1/2 tbsp chili powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1/4 tsp garam masala
- 4 cups vegetable broth (950ml) or bouillon plus water
- 14-15 ounce diced tomatoes (411g) canned
- 1 tbsp sugar cane, brown, coconut, etc.
- 1 cinnamon stick broken in half
- 1 1/2 cup red lentils (250g)
- 13-14 ounce coconut milk (400ml) canned, full-fat
- 2 cups fresh baby spinach (60g) or kale
- 1/4 cup fresh cilantro leaves (4g)
- optional garnish: coconut yogurt, lemon wedge, cilantro, salt & pepper to taste
Instructions
- Rinse and soak the lentils in a large bowl of water while preparing the other ingredients. Dice the onions, garlic, and ginger. Peel and chop the sweet potatoes into 1-inch cubes.
- Heat a large pot to medium-high then add the oil. Once hot, add the onions and sweet potatoes. Sauté them for 4-5 minutes or until the onions have softened. Stir in the seasoning for 1-2 minutes as it becomes fragrant.
- Add a little bit of the broth and use it to deglaze the bottom of the pan by scraping at the bits that are stuck to it. Pour in the remaining broth, diced tomatoes, sugar, and cinnamon stick.
- Drain the lentils and stir them into the pot. Bring this to a boil, then turn the heat down to medium. Stir occasionally as it cooks for about 15 minutes or until the lentils have started to soften.
- Mix in the coconut milk and let the curry cook for another 10 minutes. Meanwhile, chop the spinach and cilantro. Take the pot off of the heat, remove the cinnamon stick, and fold 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
Notes
- Rinse and soak the lentils until you’re ready to add them to the pot. This helps with shortening the cooking time and can have other benefits such as better nutrient absorption.
- Taste the curry before serving to see if you’d like to increase any of the seasonings.
- Store these red curried lentils in a closed 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.
- 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 chilies or Thai red curry paste.
- Load it with even more veggies such as carrots, mushrooms, and cauliflower.
Nutrition
The nutritional information provided is an estimate from third-party calculations.