• Skip to main content
  • Skip to primary sidebar

Everyday Homemade

menu icon
go to homepage
  • Recipe Index
  • Summer
  • Main Dishes
  • Side Dishes
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Summer
    • Main Dishes
    • Side Dishes
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Fall

    Published: Sep 6, 2022 · Modified: Dec 16, 2022 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · Leave a Comment

    Red Curry Lentils With Sweet Potatoes and Spinach

    Jump to Recipe Print Recipe

    Red Curry Lentils with Sweet Potatoes and Spinach is a flavorful, warmly spiced vegetarian dish that is perfect for a quick and easy weeknight dinner. Made with red lentils, sweet potato, and fresh baby spinach, this healthy and delicious dish is jam-packed with nutrition.

    A bowl of white rice and red curry lentils with sweet potatoes and spinach. There is a fork sticking out of the bowl to the right.

    A healthy, veggie-packed twist on traditional Indian dal, this red curry lentils with sweet potatoes and spinach recipe is a hearty, satisfying comfort food meal that's perfect for warming your belly on a chilly fall or winter evening.

    Red lentils are one of my favorite plant-based proteins to use for vegetarian and vegan meals. They're mild in flavor and they cook down into a thick, creamy, sauce-like consistency. Add a little coconut milk and an aromatic blend of spices and you have yourself a flavorful main dish even meat eaters will love.

    This recipe has been a staple in my house for many years. When I was in college, I would often make a big batch of red curry lentils to eat all week long. It's healthy, cheap, and satisfying - everything a college student needs.

    Now, I make it every few weeks or so when the weather turns cool. It's one of my favorites and I hope it will be one of yours, too!

    Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!

    Table of Contents -
    Why You'll Love This Recipe
    Ingredient Notes
    Step by Step Instructions
    Tips and Tricks
    Substitutions and Variations
    Substitutions
    Variations
    What to Serve With Red Curry Lentils
    Side Dishes
    Toppings
    Storage and Reheating
    How to Store
    How to Reheat
    Frequently Asked Questions
    More Vegetarian Recipes
    📖 Recipe
    Red Curry Lentils with Sweet Potatoes and Spinach
    Ingredients
    Instructions
    Notes
    Nutrition

    Why You'll Love This Recipe

    • Flavorful & Satisfying- Rich and hearty, this red lentil curry with vegetables is super flavorful thanks to the red curry paste and warm, earthy spices like garam masala, turmeric, and ginger. Plus, it's filling enough to keep you satisfied long after lunch or dinner.
    • Healthy- Chock full of fiber, plant protein, and lots of vitamins and minerals, this vegan curry dish is both heart-healthy and gut-friendly.
    • Hearty Meatless Meal- This is one vegetarian dish that won't leave you hungry for more next time you do Meatless Monday. Whether you follow a vegetarian or vegan diet, or you just like to eat meatless on occasion, this recipe is perfect.

    Ingredient Notes

    Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

    • Red Lentils- These reddish-orange little legumes are one of my favorite pantry staples. They cook quickly, making them ideal for quick, easy, and healthy dinners.
    • Sweet Potato- I recommend dicing the sweet potato into small, ½-inch cubes to ensure they're cooked through by the time the rest of the dish is finished cooking.
    • Spinach- Roughly chopping the spinach helps it blend into the curry better. Spinach only needs a few minutes to wilt and cook down into the rest of the dish.
    • Diced Tomatoes- Tomatoes are an acidic ingredient that are used to balance the richness of the rest of the dish. Just one 14.5-ounce can of diced tomatoes makes a wonderfully balanced curry sauce.
    • Red Curry Paste- One of my favorite ingredients. Thai red curry paste can typically be found in the Asian section of the grocery store. It is made from red chili peppers, garlic, ginger, lemongrass, shallot, coriander, and lime.
    • Coconut Milk- Creamy, rich, and just slightly coconut-flavored, a touch of full-fat coconut milk is all these red curry lentils need to add the luscious, velvety texture we're after.
    • Spices- I use a blend of curry powder, garam masala, ginger, turmeric, and cayenne pepper to create a warm, earthy flavor that is beautifully flavorful and aromatic.
    • Sugar- Just a small amount of sugar brings balance to this savory curry dish.
    The ingredients to make red lentil and sweet potato curry laid out on a butcher block countertop. Each ingredient is labeled with text. The ingredients include red lentils, spinach, garlic, onion, sweet potato, coconut milk, olive oil, diced tomatoes, red curry paste, cilantro, spices, sugar, and salt.

    Step by Step Instructions

    Here is how to make red curry lentils with sweet potatoes and spinach.

    Step 1: Sauté the onion and sweet potato. Heat 2 tablespoons olive oil over medium-high heat in a large, deep skillet or saucepan. Add the onion, sweet potato, and salt and cook until the onion begins to soften and brown, about 5-7 minutes.

    This creates the first layer of flavor in our curry dish and helps the sweet potato begin to cook.

    Diced sweet potato and onion being sautéed in a stainless steel skillet.

    Step 2: Cook the aromatics and spices. Add the garlic, ginger, red curry paste, spices, and sugar to the skillet. Cook, stirring frequently, until the spices begin to brown and become very fragrant, about 2-3 minutes.

    Cooking the spices and aromatics in the oil releases their flavor. The spices may stick to the bottom of the pot - this is a good thing.

    Browned sweet potato and onion coated with red curry paste and other spices in a stainless steel skillet.

    Step 3: Simmer the lentils. Pour in the diced tomatoes, scraping the bottom of the pan to remove any fond. Add the red lentils and water into the skillet and stir well to combine. Bring the lentils to a simmer, then reduce the heat to low. Cook covered, stirring occasionally, until the sweet potatoes are tender and the lentils are fully cooked, about 20 minutes.

    Red lentils break down as they cook, turning "mushy," creating a thick, hearty, stew-like curry.

    Red lentils, sweet potatoes, and diced tomatoes being cooked in a deep stainless steel skillet. There is a wooden spoon sticking out of the pot to the left.

    Step 4: Finish cooking and serve. Stir in the coconut milk, spinach, and cilantro. Simmer for an additional 5 minutes or until the spinach has wilted and the lentil mixture has thickened to a desirable consistency. Serve over rice or with warm naan bread.

    You should be able to easily pierce the sweet potatoes with a fork.

    Finished red curry lentils with sweet potatoes and spinach in a stainless steel skillet. There is a wooden spoon sticking out of the pot to the left.

    Tips and Tricks

    • Cut the sweet potato into equal-sized cubes. In order for the sweet potatoes to cook evenly, it's important to cut them into similar-sized cubes. Additionally, make sure you cut them small enough (about ½-inch) so that they can cook through in time for the rest of the dish to be done.
    • Mise en place. A French culinary term that means "putting in place." Red curry lentils with sweet potatoes and spinach is a dish that comes together pretty quickly. In order to make cooking this dish stress-free, I recommend preparing and measuring out all of your ingredients ahead of time.
    • Watch the lentils. As lentils cook, they absorb water and release starch. Keep an eye on them as they cook, stirring occasionally, to prevent them from drying out too quickly and sticking to the bottom of your pot.
    A bowl of red curry lentils with spinach and sweet potato served with rice and garnished with cilantro. There is a fork sticking out of the bowl to the left.

    Substitutions and Variations

    Red lentil curry with sweet potato and spinach fits well into many diets. The dish is naturally gluten-free, dairy-free, and vegan. However, there are still times when ingredient substitutions are necessary. So, here are a few ways you can customize this dish to fit your diet and taste preferences.

    Substitutions

    • Red Lentils- Yellow lentils are a great substitute for red lentils because they turn "mushy," similar to red lentils. However, they may take a little longer to cook. Another substitute is green or brown lentils. But, these will most certainly take longer to cook and hold their shape better than red lentils.
    • Sweet Potato- Butternut squash, pumpkin, yams, russet potatoes, or carrots would all make great substitutes for sweet potato.
    • Spinach- Frozen chopped spinach can be used in place of fresh spinach. Additionally, kale, Swiss chard, or beet greens are similar to spinach and would work well in this dish.
    • Red Curry Paste- While the flavor and richness of red curry paste is hard to substitute, there are a few ways to achieve a similar flavor profile. Try using 2 additional teaspoons of curry powder in place of the 2 tablespoons of red curry paste. On the other hand, an equal amount of yellow curry paste or green curry paste can be used.
    • Diced Tomatoes- For a smoother sauce, use tomato purée or crushed tomatoes. For a chunkier curry, stewed or whole tomatoes can be used and broken up with a wooden spoon.
    • Garam Masala- Swap garam masala for an equal amount of curry powder.
    • Garlic- Use ½ teaspoon of garlic powder in place of the fresh garlic cloves.
    • Ginger- A tablespoon of minced or grated fresh ginger root can be substituted for ground ginger.
    • Olive Oil- Any neutral-flavored oil, butter, or ghee can be used instead of olive oil.

    Variations

    • Extra Spicy- Add red pepper flakes, minced jalapeño, or additional cayenne pepper to increase the heat.
    • Extra Protein- Cube up a block of tofu for an extra boost of protein. If you don't follow a vegan or vegetarian diet, you can add shredded chicken or white fish if you'd like.
    • Gluten-Free- While this red curry lentil dish is naturally gluten-free, I always recommend checking labels to ensure there is no possibility of cross-contamination.

    What to Serve With Red Curry Lentils

    Red lentil curry with sweet potatoes and spinach can be enjoyed as a meal all on its own or served with starches, proteins, or vegetables. Here are a few of my favorite side dishes and toppings to serve with this hearty dish.

    Side Dishes

    • Basmati or Jasmine Rice
    • Brown Rice, Quinoa, or Farro
    • Warm Naan Bread or Chapati
    • Cauliflower Rice
    • Roasted Cauliflower
    • Sautéed Spinach or Kale
    • Roasted Tomatoes
    • Leafy Green Salad
    A forkful of red curry lentils with sweet potatoes and spinach being held over a bowl.

    Toppings

    • Fresh Cilantro
    • Sliced Fresh Jalapeño
    • Lime Juice
    • Chopped Peanuts or Cashews
    • Toasted Unsweetened Coconut Flakes or Slivered Almonds

    Storage and Reheating

    This red curry lentils with sweet potatoes and spinach dish is one of my absolute favorite freezer-friendly meals. I ate this weekly in college, often making a large batch to store in the freezer for those extra busy weeks.

    How to Store

    • Refrigerator- Sweet potato and lentil curry can be kept in the refrigerator for up to 5 days, making it perfect for meal prepping and eating throughout the week.
    • Freezer- If you won't finish the leftovers within a few days, freezing is always an option. Red lentil and sweet potato curry freezes fabulously, which is helpful for those nights you're just too busy to cook. Store leftovers in a freezer-safe container for 3-6 months.

    How to Reheat

    If your red lentil curry is frozen, it's best to thaw it in the refrigerator for 24-48 hours (depending on the portion size) before reheating.

    • Stovetop- Heat the red curry lentils in a saucepan over medium-low heat, stirring occasionally, until steaming hot. If the dish seems too thick, add 1 to 2 tablespoons of water or coconut milk to loosen it up.
    • Microwave- For convenience, the microwave can also be used to reheat this curry dish. Place an individual portion in a microwave-safe bowl and heat on high for approximately 2 minutes, stirring halfway through.
    A bowl of red lentil curry and rice garnished with cilantro.

    Frequently Asked Questions

    Is red curry lentils with sweet potatoes and spinach healthy?

    Yes, this dish is rich in fiber, plant protein, and iron, all of which are good for heart health. It's a well-balanced vegetarian meal that will leave you feeling happy and satisfied.

    Are red lentils gluten-free?

    Red lentils are a legume and are a naturally gluten-free food.

    Do you need to soak red lentils before cooking them?

    Nope, no need to soak red lentils. Unlike some other legumes, red lentils are small enough to fully cook and break down without pre-soaking. Just rinse and sort them to remove any debris and you're good to go.

    Can other types of lentils be used in this recipe?

    Certainly. Yellow lentils are the best substitute since they break down in a similar manner to red lentils. However, green and brown lentils can also be used, keeping in mind that this will increase the cook time.

    Can I make this recipe in a slow cooker or Instant Pot?

    I don't recommend making this recipe in a slow cooker since sautéing the aromatics and spices is an important step in building the flavors of this curry. You can make this recipe in an Instant Pot since they do have a sauté setting. However, I have never tested this myself.

    More Vegetarian Recipes

    • Potato and Cauliflower Tikka Masala
    • Crispy Baked Orange Tofu
    • Gluten-Free Corn Chowder
    • Roasted Pumpkin Soup

    📖 Recipe

    A white bowl filled with red curry lentils with sweet potatoes and spinach.
    Print Pin

    Red Curry Lentils with Sweet Potatoes and Spinach

    Red Curry Lentils with Sweet Potatoes and Spinach is a flavorful, warmly spiced vegetarian dish that is perfect for a quick and easy weeknight dinner. Made with red lentils, sweet potato, and fresh baby spinach, this healthy and delicious dish is jam-packed with nutrition.
    Course Main Course
    Cuisine Indian
    Prep Time 10 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 45 minutes minutes
    Servings 6 servings
    Calories 291kcal
    Author Ashley Petrie, RDN, LDN

    Ingredients

    • 2 tablespoon olive oil
    • ½ large yellow onion diced
    • 1 medium sweet potato peeled and cut into ½-inch cubes
    • ½ teaspoon kosher salt
    • 2 cloves garlic minced
    • ¼ teaspoon ground ginger
    • 2 tablespoons red curry paste
    • ½ tablespoon garam masala
    • 1 teaspoon curry powder
    • ½ teaspoon turmeric powder
    • 1 teaspoon granulated sugar
    • ¼ teaspoon cayenne pepper powder or to taste
    • 1 14.5-ounce can diced tomatoes
    • 1 ½ cup red lentils rinsed and picked over
    • 4 cups water
    • ½ cup coconut milk
    • 2 cups baby spinach leaves roughly chopped
    • 2 tablespoons fresh cilantro chopped

    Instructions

    • Heat 2 tablespoons olive oil over medium-high heat in a large, deep skillet or saucepan. Add the onion, sweet potato, and salt and cook until the onion begins to soften and brown, about 5-7 minutes.
      2 tablespoon olive oil, ½ large yellow onion, 1 medium sweet potato, ½ teaspoon kosher salt
    • Add the garlic, ginger, red curry paste, spices, and sugar to the skillet. Cook, stirring frequently, until the spices begin to brown and become very fragrant, about 2-3 minutes.
      2 cloves garlic, ¼ teaspoon ground ginger, 2 tablespoons red curry paste, ½ tablespoon garam masala, 1 teaspoon curry powder, ½ teaspoon turmeric powder, 1 teaspoon granulated sugar, ¼ teaspoon cayenne pepper powder
    • Pour in the diced tomatoes, scraping the bottom of the pan to remove any fond. Add the red lentils and water into the skillet and stir well to combine. Bring the lentils to a simmer, then reduce the heat to low. Cook covered, stirring occasionally, until the sweet potatoes are tender and the lentils are fully cooked, about 20 minutes.
      1 14.5-ounce can diced tomatoes, 1 ½ cup red lentils, 4 cups water
    • Stir in the coconut milk, spinach, and cilantro. Simmer for an additional 5 minutes or until the spinach has wilted and the lentil mixture has thickened to a desirable consistency. Serve over rice or with warm naan bread.
      ½ cup coconut milk, 2 cups baby spinach leaves, 2 tablespoons fresh cilantro

    Notes

    • Store leftovers in the refrigerator for up to 5 days or in the freezer for 3-6 months.

    Nutrition

    Serving: 1serving | Calories: 291kcal | Carbohydrates: 42g | Protein: 15g | Fat: 8.5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Sodium: 521mg | Potassium: 598mg | Fiber: 8g | Sugar: 5g | Vitamin C: 6mg | Calcium: 45mg | Iron: 4.6mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

    More Fall Recipes

    • A bowlful of arugula quinoa salad.
      Arugula Quinoa Salad with Maple-Dijon Vinaigrette
    • A slice of dutch oven chicken pot pie on a white plate. There is a fork in the slice of chicken pot pie as if someone is about to take a bite. The pie is garnished with fresh chopped parsley.
      Dutch Oven Chicken Pot Pie (Single Crust)
    • A small white plate of sautéed sweet potatoes.
      Easy Sautéed Sweet Potatoes With Garlic
    • A pile of sautéed butternut squash on a small white plate.
      Sautéed Butternut Squash (How to Pan Fry Butternut Squash)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Ashley sitting outside smiling at the camera.

    Hi, I'm Ashley!

    Welcome to Everyday Homemade, where you'll find scratch-made, comfort food recipes that will inspire you to get creative in the kitchen.

    More about me

    Follow @everydayhomemadebyashley on Instagram

    Trending Recipes

    • Two stuffed peppers without tomato sauce on a small white plate.
      Italian-Style Stuffed Peppers (Without Tomato Sauce)
    • Turkey smash burgers on a plate topped with BBQ sauce, tomato, lettuce, and red onion.
      Easy Homemade Turkey Smash Burgers (Egg-Free)
    • A pile of air fryer broccoli bites on a small white plate. There is some ketchup to the left of the broccoli bites on the plate.
      Cheesy Air Fryer Broccoli Bites
    • A slice of dutch oven chicken pot pie on a white plate. There is a fork in the slice of chicken pot pie as if someone is about to take a bite. The pie is garnished with fresh chopped parsley.
      Dutch Oven Chicken Pot Pie (Single Crust)

    What's In Season?

    • A bowl of creamy broccoli asparagus soup drizzled with cream.
      Creamy Broccoli Asparagus Soup (10 Ingredients!)
    • Slices of dry brined roasted chicken on a dinner plate with sides.
      Roasted Lemon-Garlic Dry Brined Chicken
    • Roasted carrots and asparagus on a small white plate.
      Roasted Carrots and Asparagus (Easy 30-Minute Recipe)
    • A bowl filled with lemon dill hummus topped with extra virgin olive oil and fresh dill. The bowl is surrounded by carrots, celery, and wheat crackers.
      Easy Homemade Lemon Dill Hummus (Vegan, Gluten-Free)
    ALL RECIPES

    Footer

    ↑ back to top

    Legal

    • Privacy Policy
    • Terms & Conditions
    • Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact
    • Work With Me
    • Web Stories

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Everyday Homemade

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
    Cookie SettingsAccept All
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    • Facebook
    • Pinterest
    • Email
    • Print