50m$17.52Red Lentil Sweet Potato Curry
A warm plant-based curry with red lentils, sweet potatoes, tomatoes, spinach, and creamy coconut milk. This cozy one-pot dinner is saucy, hearty, and weeknight-friendly.
- Energy
- 574 calories per serving
- Protein
- 18.6 g per serving
- Carbs
- 87 g per serving
- Fat
- 17.6 g per serving
- Sodium
- 927 mg per serving
Shopping options
Curry powder
2 Tablespoon
Kroger® Curry Powder Shaker
27%
Ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Canned full-fat coconut milk
1 Can
Thai Kitchen Unsweetened Coconut Milk
50%
Ground turmeric
1 Teaspoon
Kroger® Ground Turmeric Shaker
7%
Baby spinach
5 Ounce
Kroger® Baby Spinach
83%
Red lentils, rinsed
1 Cup
Kroger® Red Lentils
42%
Low-sodium vegetable broth
2.5 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
63%
Yellow onion, diced
1 Count
Jumbo Yellow Onions
100%
Sweet potatoes, peeled and cut into 1/2-inch cubes
1.5 Pound
Sweet Potato
100%
Diced tomatoes
1 Can
Kroger Diced Tomatoes
100%
Fine salt
1 Teaspoon
Kroger® Salt
1%
Garlic cloves, minced
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- yellow onion-1 medium
- garlic cloves-3 cloves
- low-sodium vegetable broth-2.5 cups
- red lentils-1 cup
- curry powder-2 tbsp
- ground cumin-1 tsp
- sweet potatoes-1.5 lb
- ground turmeric-1 tsp
- diced tomatoes-1 can
- canned full-fat coconut milk-1 can
- fine salt-1 tsp
- baby spinach-5 oz
Dice the onion, mince the garlic, peel and cube the sweet potatoes, and rinse the red lentils in a fine-mesh sieve until the water runs mostly clear.
Use a stable cutting board and keep fingers tucked while cutting the sweet potatoes.
Place the pot over medium heat and add 1/4 cup vegetable broth from the measured amount. Add the onion and cook for 4 to 5 minutes, stirring often, until softened and translucent.
Stir in the garlic, curry powder, cumin, turmeric, and salt. Cook for 30 to 60 seconds, stirring constantly, until the spices are fragrant but not scorched.
Add the sweet potatoes, red lentils, diced tomatoes, coconut milk, and remaining vegetable broth. Stir well, scraping the bottom, then bring to a steady simmer over medium-high heat.
Reduce the heat to medium-low, cover, and cook for 22 to 28 minutes, stirring occasionally, until the lentils are creamy and the sweet potatoes are fork-tender.
Lift the lid away from your face and hands because hot steam can escape quickly.
Stir in the baby spinach and cook uncovered for 2 to 3 minutes, until the spinach is wilted and the curry is thick and saucy.
Turn off the heat and let the curry rest for 5 minutes so it can settle and thicken before serving.
How did it turn out?
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