Oh my gosh, you have to try this lentil and sweet potato curry with spinach – it’s been my go-to weeknight dinner for years! I stumbled upon this recipe during one of those crazy busy weeks when I needed something hearty, nutritious, and ready in under an hour. The first time I made it, I knew I’d found a keeper. The way the creamy sweet potatoes mingle with the earthy lentils and bright spinach – all swimming in that fragrant, coconut milk-based curry – it’s absolute magic. My husband, who usually sneaks meat into every meal, actually asks for seconds of this vegetarian dish! What I love most is how those Indian-inspired spices make my whole kitchen smell amazing while it simmers. It’s the kind of meal that feels like a warm hug after a long day, packed with protein and fiber to keep you full.
Why You’ll Love This Lentil and Sweet Potato Curry with Spinach
Let me count the ways this curry steals the show in my kitchen week after week! First off, it’s packed with good stuff – the lentils and sweet potatoes give you protein and fiber that’ll keep you full for hours. The spinach sneaks in extra vitamins when you’re not even looking. What I adore is how forgiving it is – out of coconut milk? Use yogurt instead. No spinach? Toss in kale. My kids don’t usually cheer for vegetables, but they devour this. Best part? Your wallet will thank you – lentils and sweet potatoes are some of the cheapest, most filling ingredients around. It’s the kind of meal that makes you feel like a rockstar when you’re eating it, like you’re doing something great for your body without sacrificing flavor one bit.
Ingredients for Lentil and Sweet Potato Curry with Spinach
Let me walk you through everything you’ll need for this glorious pot of comfort. I always gather my ingredients first because nothing’s worse than realizing you’re halfway in and missing something crucial! Here’s what goes into my favorite lentil and sweet potato curry:
The Aromatics:
1 tablespoon olive oil (or coconut oil if you’re feeling fancy)
1 onion, diced – no need for perfect cuts here
2 cloves garlic, minced – fresh is best, but I’ve used jarred in a pinch
1 tablespoon fresh ginger, grated – trust me, this makes all the difference
The Spice Team:
1 tablespoon curry powder – your favorite brand, no judgment
1 teaspoon ground cumin – toast it if you have time
1 teaspoon ground turmeric – gives that gorgeous golden color
The Hearty Stuff:
1 cup red lentils, rinsed – don’t skip rinsing or they’ll be gritty
2 cups sweet potatoes, diced – about 1 medium spud
1 can (400ml) coconut milk – shake it well before opening!
2 cups vegetable broth – homemade or store-bought works
The Finish:
2 cups fresh spinach – packed in as much as you can fit
Salt and pepper to taste – don’t be shy
Ingredient Notes and Substitutions
Listen, we’ve all been there – halfway through a recipe only to realize we’re missing something. Here’s how to adapt this curry when life (or the grocery store) lets you down. First, the spinach: baby kale or even chopped Swiss chard work beautifully if that’s what you have. No fresh ginger? A teaspoon of the powdered stuff will do in a pinch, though the flavor won’t be as bright.
If you can’t find red lentils, brown or green work too (just expect a longer cook time). Out of sweet potatoes? Regular potatoes or butternut squash make great stand-ins. And about that coconut milk – in a real bind, you could use half-and-half or even Greek yogurt (add it at the end so it doesn’t curdle). The most important thing? Don’t stress – this curry is built for flexibility!
How to Make Lentil and Sweet Potato Curry with Spinach
Alright, let’s get cooking! This curry comes together in about 30 minutes of active time, but tastes like you’ve been simmering it all day. I’ll walk you through each step so you nail it on your first try – my method has been tested (and messed up) enough times that I know exactly what works!
- Heat that oil in a large pot over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles immediately. Add your diced onion and cook, stirring occasionally, until it turns translucent – about 5 minutes. Don’t rush this step! Those softened onions are the flavor foundation.
- Next comes the garlic, ginger, and spices – toss them in and stir constantly for about 60 seconds. Your kitchen should smell incredible right about now! The trick here is to cook them just until fragrant – any longer and they might burn, turning bitter.
- Time for the lentils, sweet potatoes, coconut milk, and broth. Scrape up any browned bits from the bottom (that’s extra flavor!) as you stir everything together. Bring it to a lively boil – you’ll see bubbles breaking the surface consistently.
- Now comes the hardest part – reducing to a simmer and being patient. Cover the pot with a lid slightly ajar and simmer for 20-25 minutes. The lentils should be tender but not mushy, and the sweet potatoes soft enough to poke easily with a fork.
- Final step! Stir in your spinach in handfuls – it’ll look like way too much at first, but those leaves wilt down to nothing in just 2-3 minutes. Taste and adjust salt and pepper – sometimes I add an extra pinch of salt to really make the flavors pop.
Tips for Perfect Lentil and Sweet Potato Curry
Here’s my secret weapons for curry success: First, if you have extra time, toast your spices dry in the pan for 30 seconds before adding oil – it’ll deepen their flavor like crazy. The curry too thick? Add splashes of broth or water until it’s just right. Too thin? Let it simmer uncovered for a few extra minutes.
Always, always taste before serving! Curry powders vary so much – you might need more salt or a squeeze of lime to balance. And don’t skip letting it sit for 5 minutes off heat before serving – those flavors need a minute to mingle properly. Trust me on this one!
Serving Suggestions for Lentil and Sweet Potato Curry
Oh, the fun part – dressing up this gorgeous curry! My absolute favorite way to serve it is over a pile of fluffy basmati rice that soaks up all that creamy coconut broth. Feeling fancy? Warm some garlic naan on the side for dipping – perfect for scooping up every last bit. When I want something fresh, a simple cucumber salad cuts through the richness beautifully.
For finishing touches, I love a squeeze of lime to brighten everything up, a handful of chopped cilantro if I’ve got it, and always – always – a big spoonful of cool yogurt on top. It’s like a party in your bowl!
Storage and Reheating Instructions
Here’s the good news – this lentil and sweet potato curry actually tastes better the next day! I always make a double batch because leftovers are gold. In the fridge, it keeps beautifully for up to 3 days in an airtight container. Want to freeze it? Portion it out and it’ll stay perfect for about a month. Just remember – the spinach will get softer when reheated, but still tastes amazing.
When you’re ready to eat, my favorite way to reheat is on the stovetop over medium-low with a splash of broth or water to loosen it up. Microwave works too – just cover and stir every minute until piping hot. If it looks a little thick after storage, don’t panic! A quick stir usually brings it right back to creamy perfection.
Nutritional Information
Here’s why I feel good about serving this lentil and sweet potato curry with spinach – each generous bowl packs about 320 calories with 12g of plant-based protein to keep you full! You’re getting a powerhouse of nutrition: 45g complex carbs for energy, 10g filling fiber (that’s nearly half your daily need!), and 12g healthy fats mainly from that dreamy coconut milk.
Now, my nutritionist friend reminded me these are just estimates – your exact numbers might vary depending on your brand of coconut milk or how big you chop those sweet potatoes. But one thing’s certain: this curry is loaded with vitamins A and C from the veggies, plus a good dose of iron from the lentils. It’s the kind of meal that makes you feel nourished from the inside out!
Frequently Asked Questions
Can I use canned lentils instead of dried?
Oh, I get this one all the time! While canned lentils will work in this sweet potato curry, I much prefer dried – they have better texture and soak up all those wonderful spice flavors. If you’re in a rush, use about 2 cups of drained canned lentils and add them at the end (since they’re already cooked). Just know the curry won’t be quite as creamy!
How can I make this curry spicier?
Want more heat? Let’s turn this baby up! First, try adding a diced fresh chili (like a jalapeño) with the onions. If it’s not enough, I’ll often mix in ¼ teaspoon of cayenne or red pepper flakes with the other spices. My favorite trick? Stir in a spoonful of chili garlic sauce at the end – it gives the perfect kick without overpowering that lovely coconut flavor.
Does this freeze well for meal prep?
Absolutely! This lentil and sweet potato curry is one of my freezer meal heroes. Just cool it completely first, then portion into airtight containers (I use 2-cup portions for easy lunches). It keeps beautifully for about a month. When ready to eat, thaw overnight in the fridge and reheat on the stove with a splash of water – the texture comes right back to life!
Can I use a different type of potato?
You bet! Regular Yukon gold or red potatoes work great if that’s what you’ve got. Just chop them slightly smaller since they’ll take a tad longer to cook than sweet potatoes. Fun fact – my sister makes this with chunks of butternut squash when it’s in season, and it’s equally dreamy!
What if I don’t have fresh spinach?
No worries – frozen spinach is totally fine here! Just thaw and squeeze out excess water before adding (about ½ cup equals 2 cups fresh). Or try swapping in kale, Swiss chard, or even frozen peas if that’s what’s in your freezer. The beauty of this recipe is how adaptable it is!
Lentil and Sweet Potato Curry with Spinach
Ingrédients
Equipment
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, ginger, curry powder, cumin, and turmeric. Stir and cook for 1 minute until fragrant.
- Add the lentils, sweet potatoes, coconut milk, and vegetable broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the lentils and sweet potatoes are tender.
- Stir in the spinach and cook for 2-3 minutes, until wilted. Season with salt and pepper to taste.