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

Print Recipe

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.

• Author: Crystal
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 6 servings 1x
• Cuisine: One Pot Meal

Ingredients

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• 1 Tbsp coconut oil
• 1 onion, diced
• 1 shallot, diced
• 3 Tbsp freshly grated ginger
• 1 Tbsp curry powder
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 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
• 1/2 lemon, squeezed (or 5–6 drops lemon essential oil)

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Instructions

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. Stir in the spinach and lemon at the end, right before serving.

Notes

• TIP* The smaller you dice your sweet potatoes, the faster they will cook.
• 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!