Vegan red lentil curry with sweet potato

Vegan red lentil curry with sweet potato: creamy, well spiced and easy for every day – cooked in one pan with coconut milk, spinach, ginger and lime.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 14 g
• Fat: 15 g
• Carbs: 45 g

Ingredients

• 200g red lentils
• 1 sweet potato
• 400ml coconut milk
• 400ml vegetable stock
• 1 onion
• 2 cloves of garlic
• 1 tbsp ginger
• 1 tbsp coconut oil
• 200g spinach
• 1 squeeze of lime juice
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 pinch of salt

Method

You’ll need: saucepan · chopping board · knife · grater · wooden spoon · ladle

1. Peel and dice the sweet potato and finely chop the onion. Chop the garlic and grate the ginger.
2. Heat the coconut oil in a large pan and gently soften the onion, garlic and ginger. Toast the curry powder and turmeric briefly with them until everything smells fragrant.
3. Add the red lentils and sweet potato to the pan. Stir in the vegetable stock and coconut milk and bring to the boil.
4. Reduce the heat and simmer the curry covered until the sweet potato is soft and the lentils turn creamy. Stir once in between.
5. Fold in the spinach and let it wilt briefly. Season to taste with lime juice and salt.
6. Ladle into bowls and serve straight away. Rice goes well with it, but the curry works just as well on its own.

Good to know

For me, a curry like this is proper after-work food. Warm, creamy and on the table without much effort. It tastes rounded and hearty without being heavy.

Swaps

Spinach → kale (also provides vitamin K and fibre) | sweet potato → squash (similarly mild) | coconut milk → cashew butter with vegetable stock (also creamy; contains tree nuts) | rice as a side → quinoa (also provides protein and magnesium)

Allergens

The recipe is vegan and usually gluten-free if you choose a suitable vegetable stock; coconut can be an issue for some sensitive people. For children and in pregnancy: cook everything through well and don't make it too spicy.

Dairy-free recipes