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Coconut Curry with Lentils and Sweet Potatoes

This easy vegan curry dish is flavorful and filling. It takes less than 45 minutes to prepare and uses simple healthy ingredients.


1 tbsp olive or coconut oil

1 cup diced onions

1 cup dried red lentils

2 cups sweet potatoes, diced

1 large carrot, diced

1 15 oz can of diced tomatoes

3 cups baby spinach

1/2 tsp ground turmeric

1 tbsp curry powder

1/2 tsp ground cinnamon

sea salt and pepper to taste

3 1/2 cups of vegetable broth or water*

1 can of full fat coconut milk**

1 lime, juiced

Heat the oil in a large pot over medium heat, add onions and saute until translucent and slightly golden.

Add the lentils, sweet potatoes, carrots, diced tomatoes, and spices, stirring until everything is combined.

Add the broth and spinach and bring to a boil.

Reduce the heat to a simmer.

Cover and let cook for about 25 minutes or until the lentils and sweet potatoes are tender, but not mushy.

Once the lentils and sweet potatoes are tender stir in the coconut milk until combined then add the lime juice.

Adjust seasoning if needed and serve with brown rice.

*Vegetable broth will add more flavor. I prefer the Trader Joe's brand because there no added sugar.

**Low fat coconut milk can be used but the full fat give the curry a creamier consistency.

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