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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegan, gluten free) ready in about 45 minutes pairs rinsed red lentils, (14 oz) full-fat coconut milk, vegetable broth 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 a quick salad or grain on the side. 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.

Prep: 10 min Cook: 35 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does One-Pot Coconut Curry Lentil Stew with Spinach and Sweet Potatoes take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Coconut Curry Lentil Stew with Spinach and Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed red lentils from drying out.

Can I substitute ingredients in One-Pot Coconut Curry Lentil Stew with Spinach and Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Coconut Curry Lentil Stew with Spinach and Sweet Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

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

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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