One-Pot Coconut Curry Lentils with Spinach and Sweet Potato

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

A comforting one-pot curry of red lentils simmered with chunks of sweet potato, fresh spinach, and creamy coconut milk infused with fragrant Indian spices. This Indian-inspired curry recipe (vegetarian, vegan), ready in about 50 minutes, pairs red lentils, rinsed, fresh spinach, roughly chopped, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

Ingredients

• 1 cup red lentils, rinsed
• 1 medium (about 1 cup) sweet potato, peeled and diced into 1/2-inch cubes
• 4 cups fresh spinach, roughly chopped
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger, sauté for 4-5 minutes until softened and golden.
2. Step 2: Stir in 2 tbsp curry powder and 1 tsp turmeric powder, cooking for 1 minute to bloom the spices.
3. Step 3: Add 1 cup rinsed red lentils, 1 medium diced sweet potato (about 1 cup), 1 can (13.5 oz) coconut milk, and 2 cups vegetable broth. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils and sweet potatoes are tender and the curry thickens.
5. Step 5: Stir in 4 cups chopped fresh spinach and cook for 2 more minutes until wilted.
6. Step 6: Remove from heat and stir in 1 tbsp lime juice. Serve hot with rice or flatbread.