One-Pot Coconut Curry Lentils with Spinach and Sweet Potato
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 (vegetarian, vegan) ready in about 50 minutes pairs red lentils, rinsed, fresh spinach, roughly chopped, (13.5 oz) 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
Instructions
- 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.
- Step 2: Stir in 2 tbsp curry powder and 1 tsp turmeric powder, cooking for 1 minute to bloom the spices.
- 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.
- 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.
- Step 5: Stir in 4 cups chopped fresh spinach and cook for 2 more minutes until wilted.
- Step 6: Remove from heat and stir in 1 tbsp lime juice. Serve hot with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Coconut Curry Lentils with Spinach and Sweet Potato take to make?
Total time is about 50 minutes (15 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 Lentils with Spinach and Sweet Potato?
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 red lentils, rinsed from drying out.
Can I substitute ingredients in One-Pot Coconut Curry Lentils with Spinach and Sweet Potato?
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 Lentils with Spinach and Sweet Potato 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 Lentils with Spinach and Sweet Potato vegetarian?
Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
