Description
A hearty and nourishing curry made in one pan with creamy coconut milk, tender lentils, and sweet potatoes. Perfect for cozy, plant-based meals.
Ingredients
1 tablespoon coconut oil (or olive oil)
1 small onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes (optional)
1 1/2 cups sweet potatoes, peeled and diced
3/4 cup dried red lentils, rinsed
1 (14-ounce) can coconut milk
2 cups vegetable broth
1 tablespoon tomato paste
Salt and pepper, to taste
2 cups baby spinach or chopped kale
Juice of 1/2 lime (optional)
Fresh cilantro, for garnish
Cooked rice or naan, for serving
Instructions
Heat coconut oil in a large skillet or deep sauté pan over medium heat. Add onion and sauté until translucent, about 5 minutes.
Stir in garlic, ginger, curry powder, cumin, turmeric, and red pepper flakes. Cook for 1 minute until fragrant.
Add sweet potatoes, red lentils, coconut milk, vegetable broth, and tomato paste. Stir to combine.
Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, stirring occasionally, until lentils and sweet potatoes are tender.
Stir in spinach and cook for another 2–3 minutes until wilted.
Season with salt, pepper, and a squeeze of lime juice if using.
Serve hot over rice or with naan. Garnish with fresh cilantro.
Notes
Use green or brown lentils for a firmer texture, but increase cooking time by 10–15 minutes.
Add chickpeas or peas for extra protein.
Leftovers store well for up to 4 days in the fridge.
Adjust spice level by reducing or increasing red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan / Stovetop
- Cuisine: Indian-Inspired, Global
