Red curry lentils with sweet potatoes and spinach is a plant-powered vegetarian dish with big, bold flavor.
Honestly, I make this all the time because it's easy, one pot, no fuss, and tastes fantastic.
I love warm spices like cumin, coriander, and cinnamon; they pair beautifully with otherwise bland lentils. Did I mention this vegetarian dish makes great leftovers? It's always a win!
You'll love it if you're all about intense, warming flavors and laid-back meals (but still totally healthy).
If lentils are your thing, check out these easy, hearty, and fiber-packed recipes: lentil soup without tomatoes and my recipe for lentil barley soup.
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🛒 Ingredients & Notes
At the end of this post, you'll find a printable recipe card with exact measurements and simple, step-by-step instructions.
- Curry powder is not a "standard" ingredient; it is a shortcut mix of spices meant to capture the flavor of Indian sauces.
- There is no universal curry powder in India. Every region and every family has its own secret blend.
- Not all commercial curry powder blends taste the same either. Some are milder, others more spicy. The USDA says that for curry powder to be labeled curry powder, it should contain the following ingredients: turmeric, coriander, cumin, fenugreek, mustard seeds, chili peppers, ginger, clove, cardamom, cinnamon and black pepper.
- For reference, I used McCormick's curry powder in this recipe. It is mild and approachable.
Substitutions & Variations
- Make your own curry powder instead of buying commercially prepared blends.
- Curry paste is sold with various levels of spiciness; use what you like best. I like Patak's Mild Curry Spice Paste.
- Light coconut milk can be swapped for full-fat.
- Swap butternut squash for the sweet potato.
- For more flavor, use vegetable broth instead of water.
👩🏻🍳 Instructions
How to make red curry lentils with sweet potatoes and spinach with step-by-step instructions.
Sauté Sweet Potato
Heat olive oil in a 12-inch skillet over medium heat. Add the sweet potato and cook in an even layer, stirring frequently, until soft and the edges become golden brown; this will take approximately 8 to 10 minutes.
Add Aromatics
Add the onion and sauté for 2 minutes until softened. Then, stir in the garlic and ginger, cooking for 30 seconds until fragrant.
Add Spices and Seasonings
Lower the heat to medium and stir in the curry paste, tomato paste, curry powder, salt, cinnamon, coriander and cayenne. Cook for 1 minute, stirring constantly to enhance the spices' flavors.
Add Water and Coconut milk
Pour the water into the skillet to deglaze, scraping any stuck bits. Then, add the coconut milk and bring the mixture to a boil.
Add Lentils
Over medium-low heat, incorporate the lentils, stir and simmer (lightly bubbling), and cook for 15 to 20 minutes, stirring often. The curry is done when the lentils are tender and the curry has thickened.
Add Spinach and Tomato
Remove from the heat, stir in the chopped spinach and diced tomatoes, mixing until the spinach wilts, about 1 minute.
Serve and Enjoy
Taste and adjust the seasoning if needed. Garnish with freshly chopped cilantro. Serve with basmati or jasmine rice, warm naan bread, or alone.
Quick Tips
- Dice the sweet potatoes into pieces of similar size so they cook at the same rate-no one wants a crunchy surprise!
- Sautéing the curry powder, paste, and spices in oil isn't just for fun-it actually unlocks deeper, richer flavors because spices contain fat-soluble flavor compounds.
- Adding spinach at the end of the recipe is sufficient to cook it; bonus, it retains its beautiful, vibrant green color.
FAQs
Sure. When it's time to reheat, you'll have to add a few tablespoons of water to loosen it up a bit.
Microwave: Add a splash of water to each individual portion and reheat in 30-second intervals, stirring between each.
Stovetop: Add to a saucepan with a spritz of water and heat gently over low heat, stirring often.
Sure. Yellow lentils are the closest swap. They cook down soft and creamy and may even take a few minutes less to cook. Skip green, brown, black, beluga, and French green lentils (du Puy). These are way too firm, and you won't get the creamy, thick consistency that is the vibe of this curry.
Some beans and lentils need to be soaked first, but that is not the case with red lentils-that's why they're so great to use for a quick meal.
How to Store
Refrigerator: Refrigerate leftovers in an airtight container for 3-4 days.
Freezer: Freeze in an airtight container for up to 3 months.
If you enjoyed this recipe, let me know by leaving a comment, and follow me on Instagram for more tasty recipes.
Recipe
Red Curry Lentils with Sweet Potatoes and Spinach
Equipment
- measuring cups and spoons
- cutting board
- vegetable peeler, or paring knife
- chef's knife
- 12-inch skillet, or 3.5-quart braiser
- fine mesh strainer
- wooden spoon
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 cups peeled and chopped (into ¼-inch cubes) sweet potato
- 1 small red onion, finely diced
- 2 big garlic cloves, finely minced, about 2 tablespoons
- 1-inch piece of fresh ginger, peeled and finely minced, about 1 tablespoon
- 2 tablespoons mild curry paste
- 1 tablespoon tomato paste
- 1 tablespoon curry powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ¼ teaspoon coriander
- ⅙ teaspoon cayenne pepper
- 1 (14-ounce can) full-fat coconut milk
- 1 cup water
- ¾ cup red lentils, sorted through to remove tiny rocks or debris, rinsed, and drained
- 2 cups packed, coarsely chopped spinach
- 1 large tomato, diced
Optional
- chopped cilantro , for garnish
Instructions
- Sauté Sweet Potato: Heat olive oil in a large 12-inch skillet over medium heat. Add the sweet potato and cook in an even layer, stirring frequently, until soft and the edges become golden brown; this will take approximately 8 to 10 minutes.3 tablespoons extra-virgin olive oil, 2 cups peeled and chopped (into ¼-inch cubes) sweet potato
- Add Aromatics: Sauté the onion for 2 minutes until softened. Then, stir in the garlic and ginger, cooking for an additional 30 seconds until fragrant.1 small red onion, 2 big garlic cloves, 1-inch piece of fresh ginger
- Add Spices and Seasonings: Lower the heat to medium and stir in the curry paste, tomato paste, curry powder, cinnamon, coriander, cayenne, and salt. Cook for 1 minute, stirring constantly to enhance the spices' flavors.2 tablespoons mild curry paste, 1 tablespoon tomato paste, 1 tablespoon curry powder, ½ teaspoon cumin, ½ teaspoon kosher salt, ¼ teaspoon cinnamon, ¼ teaspoon coriander, ⅙ teaspoon cayenne pepper
- Add Water and Coconut Milk: Pour the water into the skillet to deglaze, scraping any stuck bits. Then add the coconut milk and bring the mixture to a boil.1 cup water, 1 (14-ounce can) full-fat coconut milk
- Add Lentils: Over medium-low heat, incorporate the lentils, stir and simmer (lightly bubbling), and cook for 15 to 20 minutes, stirring often. The curry is done when the lentils are tender and the curry has thickened.¾ cup red lentils
- Add Spinach and Tomato: Remove from the heat, stir in the chopped spinach and diced tomatoes, mixing until the spinach wilts, about 1 minute.2 cups packed, coarsely chopped spinach, 1 large tomato
- Serve and Enjoy: Taste and adjust the seasoning if needed. Garnish with freshly chopped cilantro. Serve with basmati or jasmine rice, warm naan, or on its own.chopped cilantro
Donna Poirier says
I've been making this for years; it's a family favorite.