One-Pot Lentil and Sweet Potato Curry with Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

This comforting vegan curry combines earthy lentils and sweet potatoes simmered in a fragrant tomato and coconut milk sauce, finished with fresh spinach for a nutritious one-pot meal. This indian-inspired vegan (vegan, gluten free) ready in about 55 minutes pairs olive oil, medium yellow onion, diced, garlic cloves, minced 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

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1/4 tsp red chili flakes
• 2 medium (about 3 cups) sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 cup dry brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes, canned
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 4 cups fresh spinach leaves
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until the onion is softened and fragrant.
2. Step 2: Stir in 2 tbsp curry powder, 1 tsp ground turmeric, and 1/4 tsp red chili flakes. Cook, stirring, for 1 minute to toast the spices.
3. Step 3: Add 2 medium peeled sweet potatoes cut into 1/2-inch cubes, 1 cup rinsed brown lentils, 1 can (14.5 oz) diced tomatoes, 1 can (13.5 oz) coconut milk, and 2 cups vegetable broth. Stir to combine.
4. Step 4: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally, until the lentils and sweet potatoes are tender and the curry thickens.
5. Step 5: Stir in 4 cups fresh spinach leaves, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 2-3 minutes until the spinach wilts.
6. Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve with lime wedges on the side for squeezing over the curry.