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.
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 curry, or use ½ cup less for a creamier one)
- 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.
- 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.
- 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.
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 work but need longer simmering. Adjust the liquid for your desired thickness, less for a stew and more for a soup.
VARIATIONS: Swap the sweet potatoes for butternut squash or carrots. Add bell pepper, peas, or cauliflower for more texture. For extra protein, stir in cooked chickpeas or tofu before serving.
MAKE IT FLEX: Stir in cooked shredded chicken before serving.
SERVING SUGGESTIONS: Serve over rice, quinoa, or couscous to soak up the sauce. Pair with warm naan or pita, and garnish with a drizzle of coconut milk and fresh cilantro.
Nutrition
Calories: 392kcalCarbohydrates: 57gProtein: 17gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 900mgPotassium: 1088mgFiber: 20gSugar: 12gVitamin A: 12106IUVitamin C: 33mgCalcium: 115mgIron: 6mg
DID YOU MAKE THIS RECIPE?I'd love to hear how it turned out! Leave a star rating and a comment below. Your feedback helps me and my readers.
© 2026 Flexitarian Eats