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Sweet potato red lentil curry recipe in a white serving bowl and silver spoon.

Red Curry Lentils with Sweet Potato and Spinach

A creamy, one-pot curry made with red lentils, sweet potatoes, and coconut milk. Cozy, plant-based comfort food full of flavor and warmth.
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Author Kori Butler
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American | Asian
Servings 4
Calories 392 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 2 cloves garlic minced
  • 2 teaspoons ginger paste (or, 1 tablespoon grated fresh ginger)
  • ½ to 2 tablespoons red curry paste (adjust for desired spice level)
  • 1 cup red lentils (rinsed)
  • 2 cups peeled and diced sweet potatoes (about 1 medium-large)
  • 3 cups vegetable broth (add more for a soupier consistency add ½ cup less for creamier)
  • 1 cup frozen sweet peas
  • 14 ounce can diced tomatoes
  • ½ cup canned coconut milk (light or full-fat)
  • 1 cup baby spinach or chopped kale
  • Salt and black pepper (to taste)
  • Fresh lime wedges and chopped cilantro (for serving)
  • Flexitarian option: 1 pound diced boneless skinless chicken breast or thighs, or a ½ pound peeled shrimp (Add chicken before the broth. Add shrimp in the last 5 minutes of cooking.)

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion and sauté 3–4 minutes until soft. Stir in garlic, ginger, and curry paste; cook 1 minute until fragrant.
    Sautéing onions in oil in a white Dutch oven for sweet potato red lentil curry recipe.
  • Add lentils, sweet potatoes, vegetable broth, peas, and diced tomatoes. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook 20–25 minutes, stirring occasionally, until lentils and sweet potatoes are tender.
    Adding ingredients for sweet potato red lentil curry recipe to the white Dutch oven and then simmering.
  • Stir in coconut milk and spinach. Simmer another 2–3 minutes until greens are wilted. Season with salt and pepper. Serve hot with lime wedges and cilantro.
    Adding spinach to sweet potato red lentil curry recipe and then adding a cornstarch slurry.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use red lentils for a quicker cook time and a creamy texture. Green or brown lentils can be substituted but require longer simmering. Adjust liquid to reach your desired thickness — less for a stew, more for a soup.
VARIATIONS: Swap sweet potatoes for butternut squash or carrots. Add extra vegetables like bell pepper, sweet peas, or cauliflower for more texture. For extra protein, stir in cooked chickpeas or tofu before serving.
SERVING SUGGESTIONS: Serve over steamed rice, quinoa, or couscous to soak up the flavorful sauce. Pair with warm naan or pita bread, and garnish with a drizzle of coconut milk and fresh cilantro for a pretty finish.

Nutrition

Calories: 392kcalCarbohydrates: 57gProtein: 17gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 900mgPotassium: 1088mgFiber: 20gSugar: 12gVitamin A: 12106IUVitamin C: 33mgCalcium: 115mgIron: 6mg
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