Sweet Potato and Lentil Coconut Curry with Spinach and Lime

This curry is what happens when comfort food and functional nutrition meet. It’s warming, creamy, and spiced just enough to wake up your senses without overpowering your palate. The sweet potatoes add depth and natural sweetness, while red lentils melt into the coconut milk to create a rich, stew-like texture. Fresh spinach is stirred in at the end for brightness and balance, and a squeeze of lime brings the whole dish to life. It’s completely chickpea-free, but still filling and nutrient-dense—perfect for weeknight dinners or batch cooking for the week.

Ingredients (Serves 4)

• 2 tablespoons coconut oil or avocado oil

• 1 medium yellow onion, diced

• 4 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon red curry paste (make sure it’s vegan)

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon cayenne pepper (optional)

• 1 large organic sweet potato, peeled and cut into small cubes

• 3/4 cup dry red lentils, rinsed

• 1 can (13.5 oz) full-fat organic coconut milk

• 2 1/2 cups low-sodium vegetable broth

• 3 cups baby spinach

• Juice of 1 lime

• Salt and black pepper to taste

• Fresh cilantro or Thai basil for garnish (optional)

• Cooked jasmine rice or quinoa, for serving

  

Instructions

Start by warming the oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, until soft and translucent. Stir in the garlic and ginger and cook for another minute, allowing the aromatics to release their fragrance.

Add the red curry paste, turmeric, coriander, cinnamon, and cayenne (if using). Stir the mixture into the onions, letting the spices bloom for 30–60 seconds. This step is key for deep flavor.

Next, stir in the cubed sweet potatoes and red lentils. Mix well to coat with the spice blend. Pour in the coconut milk and vegetable broth, and bring everything to a gentle boil. Reduce heat to a simmer and partially cover the pot.

Let the curry simmer for about 20 minutes, stirring occasionally. The sweet potatoes should be fork-tender, and the lentils should have broken down to create a creamy base. If the curry thickens too much, add a bit more broth or water to loosen it up.

Once the sweet potatoes are cooked, stir in the baby spinach and lime juice. Cook for another 2–3 minutes, just until the spinach wilts. Season with salt and pepper to taste.

Serve the curry hot over a bed of jasmine rice or fluffy quinoa. Garnish with chopped cilantro or Thai basil if desired. For extra brightness, add a second squeeze of lime just before eating.

This dish is deeply satisfying and packed with immune-supporting ingredients. It also keeps well in the fridge for 4–5 days and tastes even better the next day.