PlumTally

Recipe combo

Red 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.

Loading recipe combo details...

Ingredients and instructions

Servings
4
Total time
50 min
Prep
15 min
Cook
35 min

Ingredients

  • 1 Count Yellow onion, diced - 1 (medium), diced
  • 3 Count Garlic cloves, minced - 3 (cloves), minced
  • 2 Tablespoon Curry powder - 2 (tablespoons)
  • 1 Teaspoon Ground cumin - 1 (teaspoon)
  • 1 Teaspoon Ground turmeric - 1 (teaspoon)
  • 1 Teaspoon Fine salt - 1 (teaspoon)
  • 1.5 Pound Sweet potatoes, peeled and cut into 1/2-inch cubes - 1 1/2 (pounds), Cut into 1/2-inch cubes.
  • 1 Cup Red lentils, rinsed - 1 (cup), rinsed
  • 1 Can Diced tomatoes - 1 (14.5-ounce can)
  • 1 Can Canned full-fat coconut milk - 1 (13.5-ounce can)
  • 2.5 Cup Low-sodium vegetable broth - 2 1/2 (cups), A 1/4 cup portion is used first to cook the onion; the remainder is added later.
  • 5 Ounce Baby spinach - 5 (ounces)

Instructions

  1. Prepare the vegetables and lentils

    1. *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.

  2. Cook the onion

    2. 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*.

  3. Bloom the spices

    3. 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*.

  4. Build the curry

    4. 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.

  5. Simmer until tender

    5. 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*.

  6. Wilt the spinach

    6. 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*.

  7. Rest before serving

    7. Turn off the heat and let the curry rest for *5 minutes* so it can *settle and thicken* before serving.