Lentil, sweet potato and spinach curry

A complete, colourful plant-based curry: lentils, soft sweet potato and spinach in a spiced coconut milk sauce. High in plant protein and fibre, it is a comforting, nourishing dinner.

Preparation: 15 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 325 kcal · 10 g protein · 22 g carbohydrate · 20 g fat

Ingredients

• 200 g red lentils
• 1 sweet potato
• 200 g spinach
• 400 ml coconut milk
• 1 onion
• 1 tbsp curry powder
• 1 tsp turmeric

Method

1. Soften the onion with the spices.
2. Add the diced sweet potato, the lentils and the coconut milk.
3. Top up with water and simmer for 20 minutes.
4. Add the spinach at the end of cooking and serve with rice.

Nutritional benefits

Lentils provide plant protein, fibre and iron, sweet potato adds complex carbohydrate and beta-carotene, and spinach brings iron and antioxidants. The anti-inflammatory spices (turmeric, curry) are better absorbed thanks to the coconut milk. A complete, balanced curry.

Variations and substitutions

• With chickpeas as well.
• Light coconut milk to cut the calories.
• Spicier: curry paste, chilli.
• With cauliflower or pumpkin.

Storage and making ahead

Keeps for 4 days and can be frozen: excellent for batch cooking. Reheat with a little water.

💡 Good to know

Add a pinch of pepper with the turmeric: it boosts the absorption of anti-inflammatory curcumin.

Read also

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · anti-inflammatory recipes.

Foods in this recipe: red lentils · sweet potato · spinach · coconut milk · onion.

You might also like these recipes: Chickpea, spinach and tomato curry · Chana dal with lentils and coconut milk · Rajma (kidney bean curry).