Coconut Sweet Potato Lentil Curry

One pot weeknight meals are a life saver at this time of the year (or really anytime of the year)! This protein-rich, plant-based Coconut Sweet Potato Lentil Curry came together in 30 minutes and turned out WAY better than I expected.Coconut Sweet Potato Lentil Curry


Coconut Sweet Potato Lentil Curry
Prep time
Cook time
Total time
This comforting curry is the perfect antidote for a cold winter night! A creamy, one-pot meal that is filled with plant protein and antioxidant rich vegetables and spices.
Cuisine: One Pot Meal
Serves: 6 servings
  • 1 Tbsp coconut oil
  • 1 onion, diced
  • 1 shallot, diced
  • 3 Tbsp freshly grated ginger
  • 1 Tbsp curry powder
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp black pepper
  • 5 cups vegetable broth
  • 1 can full fat coconut milk
  • 1.5 cups red lentils (rinsed)
  • 1 can (398 ml) chickpeas, rinsed (or 1.5 cups cooked)
  • 2 medium sweet potatoes, diced
  • 4-5 large handfuls of spinach
  • ½ lemon, squeezed (or 5-6 drops lemon essential oil)
  1. Heat the coconut oil in a large pot and add the the shallot and onion. Cook for 5 minutes until the onions are translucent.
  2. Add the garlic, ginger and spices - curry powder, cumin and turmeric.
  3. Add the red lentils, chickpeas, sweet potatoes, vegetable broth and coconut. Bring to a boil on medium heat.
  4. Simmer for about 20 minutes until the lentils and sweet potatoes are softened.
  5. TIP* The smaller you dice your sweet potatoes, the faster they will cook.
  6. Stir in the spinach and lemon at the end, right before serving.

  • Provides warmth and comfort on cold, wet winter nights
  • Yummy lunch leftovers
  • Less mess to clean up with everything going into ONE pot
  • A high fibre, nutrient dense meal that has a good mix of protein, fats, carbs and antioxidant rich vegetables.
  • Just a few of the reasons I LOVE one-pot curries such as this one!
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