One-Pot Coconut Curry Lentil Stew with Spinach and Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Hearty red lentils simmered in a fragrant coconut curry sauce with tender sweet potatoes and fresh spinach for a comforting vegan stew. This Indian-inspired vegan recipe (gluten free), ready in about 45 minutes, pairs red lentils, sweet potato, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed red lentils
• 1 large (about 10 oz), peeled and diced into 1/2-inch cubes sweet potato
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1/4 tsp (optional) cayenne pepper
• 2 tbsp olive oil
• 4 cups, roughly chopped baby spinach
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped, for garnish fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until fragrant and translucent.
2. Step 2: Stir in 2 tbsp curry powder, 1 tsp turmeric powder, and 1/4 tsp cayenne pepper (if using). Cook for 1 minute to bloom the spices.
3. Step 3: Add 1 cup rinsed red lentils, 1 large diced sweet potato, 1 can (14 oz) coconut milk, and 3 cups vegetable broth. Stir well and bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes until lentils and sweet potatoes are tender and stew thickens.
5. Step 5: Stir in 4 cups chopped baby spinach, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook uncovered for 3-4 minutes until spinach wilts.
6. Step 6: Remove from heat and stir in 1 tbsp lime juice. Ladle stew into bowls and garnish with 1/4 cup chopped fresh cilantro before serving.