Red Lentil Curry With Sweet Potato and Spinach
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As you may know about me by now, I am not a big sweet potato fan. This recipe masks the sweet potato just enough…dare I say, it actually makes the sweet potato taste good! I love how simple and easy this recipe is to prepare and that you can freeze it for a nutritious dinner down the road. Let’s dive in!
Why You’ll Love This Sweet Potato Lentil and Spinach Curry
30-Minute Meal. This comforting dish only takes 30 minutes to prepare! It’s a great weeknight meal.
Freezable. Make this curry in advance and freeze it for a very easy and quick dinner when you’re in a pinch!
Delicious. The flavors in this curry dish are vibrant and warming and will have you wanting to go back for seconds.
Red Lentil Curry Ingredients
Coconut oil
Sweet potato
Onion
Garlic
Red lentils
Full-fat coconut milk
Can of diced tomatoes
Vegetable broth
Lemon juice
Salt
Curry powder
Garam masala
Ginger powder
Spinach
How to Make Red Lentil Curry With Sweet Potato and Spinach
STEP 1 – Saute the vegetables and lentils
In a large pot, saute sweet potatoes in coconut oil for 3-4 minutes. Then add the onion and continue sauteing for 2 more minutes. Add the garlic and lentils. Stir the lentils so they become coated with oil.
STEP 2 – Add liquid and seasoning
Add coconut milk, diced tomatoes, vegetable broth, lemon juice, salt, curry powder, garam masala, and ginger powder and stir well.
STEP 3 – Cook until lentils are soft
Cover, bring to a boil, and then turn down heat to let simmer for 10-15 minutes until lentils are soft. Add spinach right at the end, stirring to combine.
What to Serve With Red Lentil Sweet Potato Curry
This Red Lentil Curry pairs well with:
– Brown or Basmati rice
– Warm naan or pita bread
– Steamed broccoli
– Roasted cashews sprinkled on top
How to Store
Fridge: Store leftovers in the fridge for up to 3 days. You may need to add some water or vegetable broth when reheating to thin it out again.
Freezer: Allow the curry to cool completely and then transfer it to an air-tight freezer-safe container. I love to use BPA-Free Soupercubes trays to freeze soups and curries! Store the curry in the freezer for up to 3 months. When you’re ready to use the curry, thaw it in the fridge overnight and reheat. If you don’t have time to thaw it, you can immerse the freezer container in warm water until it’s mostly thawed. Alternatively, you can pop the frozen curry directly into a large pot and heat over medium-low heat until heated through. You may need to add some water or vegetable broth to it to thin it out again.
More Curry Dishes
Cauliflower Potato Curry With Chickpeas
One-Pot Vegan Red Lentil Curry: A Quick Family Dinner Recipe
Sweet Potato Chickpea Curry (Vegan)
Curried Butternut Squash and Pear Soup
If you tried this Red Lentil Curry With Sweet Potato and Spinach recipe or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Red Lentil Curry With Sweet Potato and Spinach
Ingredients
- 2 tablespoons coconut oil
- 1 cup sweet potato diced, (about 2 small sweet potatoes)
- ½ onion diced
- 3 garlic cloves minced
- 1 cup dry red lentils, rinsed
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (14.5 ounce) can diced tomatoes
- 2.5 cups vegetable broth
- ½ lemon juiced
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon garam masala powder
- ½ teaspoon ginger powder, (or 2 tablespoons grated fresh ginger)
- 2 cups spinach
Instructions
- In a large pot, saute sweet potatoes in coconut oil for 3-4 minutes.
- Next, add the onion and continue sauteing for 2 more minutes.
- Add the garlic and lentils. Stir the lentils so they become coated with oil.
- Add coconut milk, diced tomatoes, vegetable broth, lemon juice, salt, curry powder, garam masala, and ginger powder and stir well.
- Cover, bring to a boil, and then turn down heat to let simmer for 10-15 minutes until lentils are soft.
- Add spinach right at the end, stirring to combine.
a favorite – will make regularly.
Hi Rhonda! I’m so happy to hear that it’s a favorite!! Thanks so much for taking the time to leave a review – I really appreciate that! 🙂