Easy Sweet Potato and Lentil Curry with Spinach

Creamy sweet potato and lentil curry made in one pot using simple ingredients. It's vegan and naturally gluten-free, packed with flavours that the whole family will enjoy.

This sweet potato and lentil curry are one of my favourite meals that we have at least once a week. It is easy to make, nutritious, comforting and delicious.

But not only that…Curry is the best way to use up all the leftovers from the fridge, and it comes together really quickly. You can choose different veggies depending on what you have at home.

why you will love this recipe

• it's ready in 30 min or less ( depending on the veggies you use )
• vegan and naturally gluten-free
• it's super nutritious
• easy to make
• perfect idea for meal prep

what you will need to make this sweet potato and lentil curry

• red onion
• sweet potatoes
• green lentil
• garlic
• veggie broth/stock
• coconut milk
• ginger
• spinach
• olive oil
• turmeric, curry powder, cumin, paprika

See recipe card for quantities.

how to make this sweet potato and lentil curry

Sweet potato is my favourite vegetable in curry, but it is optional. It would be great with butternut squash or different kind of vegetables, for example, potatoes, courgette or red/green peppers. Just use whatever you have at home.

• First, you need to chop all your vegetables. Heat a bit of olive oil in a large pan and saute the onion, garlic, and ginger with a pinch of salt.
• Then add the following ingredients: sweet potatoes, veggie stock, and spices. I am using a can of lentils, so it doesn't need too much time to cook. Usually, I add them to the curry at the end when the potatoes are almost soft. If you use another variety of lentils, you need to add them first, and then the sweet potatoes.
• Then add some coconut milk to make it even more creamy and delicious and baby spinach for some greens.
• Serve it with rice or naan bread. Drizzle some plant-based yoghurt on top and enjoy!

Sweet Potato and Lentil Curry

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5 from 1 review

• Author: Kristy @ Plant N' Spice
• Total Time: 40 minutes
• Diet: Vegan

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Description

Creamy sweet potato and lentil curry made in one pot using simple ingredients. It's vegan and naturally gluten-free, packed with flavours that the whole family will enjoy.

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Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp olive oil
• 1 red onion
• 3 small sweet potatoes
• 1 can green lentil
• 3 cloves garlic
• 1 tsp turmeric
• 2 tbsp curry powder
• ½ tsp cumin
• 1 tsp paprika
• 400 ml veggie stock
• 1 tsp grated ginger
• 1 tbsp tomato puree
• 250 ml coconut milk

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Instructions

1. Heat the olive oil in a large saucepan over medium heat, then saute the onion until soft and translucent.
2. Add ginger, garlic, curry powder, paprika, turmeric and cumin and cook for 2 minutes. In the meantime, rinse the lentils and chop the sweet potatoes into small pieces. 
3. Now add the tomato puree and cook for 1-2 minutes. Then add sweet potato cubes and veggie broth. Bring to boil, then reduce the heat and let simmer with a lid on for about 10-15 minutes until the potatoes are half soft.
4. Then add coconut milk and lentils and let simmer until the veggies are soft. At this point, you can add spinach for extra colours and taste. 
5. Serve it with your favourite side dish. I love it with rice or naan bread. 

Notes

 I recommend drizzling some lime and plant-based yoghurt or sour cream on top.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Cuisine: dairy-free, gluten-free, Indian

Keywords: vegan curry, sweet potato curry, lentil curry, easy curry recipe