This healthy sweet potato lentil curry recipe is FILLED with flavor, nutrition, and creamy goodness with the addition of coconut milk and fresh baby spinach. You can make this lentil curry on the stovetop, in the slow cooker, or Instant Pot with any color of lentils you have on hand!
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About the recipe
This sweet potato lentil curry has been a staple in my house over the last few months. Not only is it colorful, bursting with flavor, and makes for great leftovers, we just feel amazing when we eat it! It's as if the best of the comfort food and healthy food worlds have come together in one cozy bowl of nourishing goodness.
And my goodness is this recipe versatile! Depending on the amount of time you have, the number of people you are feeding, and even what you have on hand, the recipe can be modified to fit your needs. Here are some examples:
- You can make a brown lentil curry or a green lentil curry, depending on what you have on hand. Red or orange lentils can also be used but will take less time to cook.
- Make a vegan lentil curry by using a rich vegetable broth.
- Make a stovetop lentil curry, slow cooker lentil curry, or Instant Pot lentil curry depending on the amount of time you have.
- Make this a meal prep lentil curry, as you will have lots of leftovers that reheat beautifully and can be portioned into microwave-safe containers with rice or naan bread.
See how easy this recipe sounds? Let's make some lentils!
Ingredients
- Lentils - use brown or green lentils for this recipe. If you don't mind adjusting the cooking time, you can also use red or orange lentils.
- Vegetables - sweet potato and fresh baby spinach.
- Aromatics - minced garlic.
- Spices and flavorings - ground ginger (or use fresh), turmeric, red curry paste, tomato paste, maple syrup.
- Liquid - coconut milk (full-fat will yield the most flavor and best texture), vegetable or chicken stock.
- Finishing touches - fresh lime juice, toasted coconut, chopped peanuts or cashews, fresh cilantro.
Instructions
Step 1: Lightly saute the sweet potatoes to get a bit of color on them. This is the first step in adding flavor to the curry.
Step 2: Add the aromatics and seasonings. Stir them all together to coat the sweet potatoes and release the oils from the spices. This also builds flavor and ensures everything blends together nicely.
Step 3: Add the stock and lentils. The lentils and sweet potatoes will cook in the liquid and become soft and tender.
Step 4: Stir in the coconut milk and fresh baby spinach until the leaves wilt and everything is well-combined and heated throughout. I like to whisk my coconut milk in a bowl before adding it to the curry, as it is easier to blend this way. While you can use low-fat coconut milk to reduce the calories, I find the curry is much more flavorful and has a more velvety texture with the use of full-fat.
Step 6: Once all the ingredients and mixed together and heated through, you can ladle the hot curry into bowls and serve! See the suggestions below for what to pair it with.
Modifications + serving suggestions
- Make vegan lentil curry: use vegetable broth instead of chicken broth.
- Make gluten-free lentil curry: while all the ingredients in this curry are naturally gluten-free, ensure the packaging states that the product was not produced in a facility with other gluten-containing ingredients if you are trying to avoid contamination with traces of gluten.
- Substitute butternut squash for the sweet potato: I would recommend doing this if you plan to use red or orange lentils, as both the squash and that type of lentil will take slightly less time to become tender.
- Make it spicier: add 1-2 tablespoons of seeded and minced serrano chiles, Thai bird chiles, or jalapeno peppers in the step where you add the minced garlic.
This sweet potato lentil curry pairs well with:
- Steamed basmati or jasmine rice
- Steamed cauliflower rice for a lower-carb option
- Warm naan bread
- Toasted unsweetened coconut flakes
- Chopped peanuts or cashews
- Fresh cilantro
- Freshly-squeezed lime juice
Top tips
Below are some of my best tips for making this sweet potato lentil curry, as well as some answers to commonly asked questions!
Do lentils need to be soaked?
Good news, lentils do NOT need to be soaked before cooking! This is what makes them so easy and simple to use. Just rinse your lentils in a strainer with water before cooking to remove any debris or dust from them.
Can I use any type of lentils in this recipe?
While you can use brown, green, red or orange lentils in this recipe, the cooking time was determined for brown and green lentils. Red or orange lentils will cook faster, so monitor them for being done a bit early. I do not recommend using French lentils for this type of recipe.
Can this lentil curry be frozen?
I find that the texture of this lentil curry is not ideal once frozen, thawed and reheated. However, the curry makes great leftovers and can be enjoyed for 5-7 days after you prepare it, so be sure to label and date your storage container before refrigerating.
How should I reheat lentil curry?
If you plan to make it for meal prep, add the baby spinach in as needed right before reheating and serving for the best texture.
You can reheat lentil curry by adding the desired number of servings to a saucepan and heating over medium-low heat on the stovetop until it comes to a gentle simmer. Alternatively, you can microwave lentil curry leftovers for 3 minutes, stirring halfway through the heating time to distribute heat in the center.
Similar recipes
Are you ready to make some Sweet Potato Lentil Curry? I’m so excited for you to try this recipe. Once you get the chance to make it, please let me know how it turns out for you!
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Recipe
Sweet Potato Lentil Curry with Coconut and Spinach
Ingredients
- 1 tablespoon neutral-flavored oil, such as avocado or grapeseed (omit for slow cooker version)
- 1.25 pounds sweet potatoes, peeled and cut into 1’’ cubes, about 1 large or 2 small potatoes
- 1 tablespoon minced garlic
- 1-2 tablespoons finely-diced and seeded serrano, Thai bird chile, or jalapeno pepper (optional for a spicier curry)
- 3 tablespoons Thai red curry paste (such as Thai Kitchen)
- ½ teaspoon ground ginger or 1 tablespoon finely-grated ginger
- 2 teaspoons ground turmeric
- 2 tablespoons tomato paste
- 1 teaspoon salt, plus more to taste
- 4-5 cups low-sodium vegetable or chicken stock
- ¼ cup maple syrup or coconut sugar
- 1 cup dried brown or green lentils, rinsed and picked through
- 1 (14.5 ounce) can full-fat coconut milk
- 5 ounces fresh baby spinach
- Juice of 1 lime, plus more for serving
Serving suggestions:
- Lime wedges
- Toasted unsweetened coconut flakes
- Finely-chopped peanuts or cashews
- Fresh cilantro
- Steamed jasmine, basmati, or cauliflower rice
- Naan bread
Instructions
For the Instant Pot:
- Set the Instant Pot to "Saute" mode for 10 minutes. Add the oil, and when it shimmers, add in the sweet potatoes. Saute the potatoes for 6-7 minutes, then stir in the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, and salt. Toss everything together to thoroughly coat the potatoes. Press "Cancel" to stop the saute function.
- Stir in 4 cups of stock, maple syrup, and rinsed lentils. Place the lid on in sealing position, then set the pot to cook on "High" pressure for 15 minutes. Allow for a 10-minute natural pressure release at the end of the cooking time. Carefully release the remaining pressure and open the lid.
- Whisk the coconut milk together in a small bowl, then stir it into the curry with the fresh baby spinach until the leaves wilt and everything is heated through. Season to taste and thin with extra stock or water to thin if you like. Ladle the curry into bowls and serve with desired add-ins and toppings.
For the Slow Cooker:
- In a 6-quart slow cooker, whisk together the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, salt, 4 cups of stock, and the maple syrup. Once combined, stir in the sweet potatoes and lentils. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the lentils and sweet potatoes are tender.
- Whisk the coconut milk together in a small bowl, then stir it into the curry with the fresh baby spinach until the leaves wilt and everything is heated through. Season to taste and thin with extra stock or water to thin if you like. Ladle the curry into bowls and serve with desired add-ins and toppings.
For the Stovetop:
- Set a large heavy-bottomed soup pot or Dutch oven (at least 5 quart) over medium low heat. Add the oil, and when it shimmers, add in the sweet potatoes. Saute the potatoes for 6-7 minutes, then stir in the garlic, minced pepper (if using), curry paste, tomato paste, ginger, turmeric, and salt. Toss everything together to thoroughly coat the potatoes
- Stir in 4 cups of stock, maple syrup, and rinsed lentils. Bring to a simmer over medium-high heat, then reduce heat to low. Simmer to cook with the lid slightly ajar for 30 minutes, stirring occasionally, until the lentils and potatoes are tender and the mixture is creamy. Add extra stock or water as needed if the mixture gets too dry.
- Whisk the coconut milk together in a small bowl, then stir it into the curry with the fresh baby spinach until the leaves wilt and everything is heated through. Season to taste and thin with extra stock or water to thin if you like. Ladle the curry into bowls and serve with desired add-ins and toppings.
Serving and storing:
- Spoon the lentil curry over rice or vegetable rice of choice. Top with suggested toppings as desired.Store leftover curry separately from rice and toppings in the refrigerator for up to 7 days. If making this ahead for meal prep, omit adding the baby spinach with the coconut milk and just add a handful or two as you heat each serving of lentils.
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