Curried Lentils, Sweet Potato and Baby Spinach

A healthy, comforting meal for everyone. Serve it with rice, cauliflower rice or naan. Make it as mild or spicy as you like.

Hearty Lentil Curry

Day 3. Dinner – Dahl or Lentils, Sweet Potato and Baby Spinach. I love Dahl I never tire of it this is one of my favourite recipes or a version of it with what I had on hand. I generally add additional turmeric as it adds colour and is such an amazing spice with anti-inflammatory properties, unfortunately I have none here at the moment so made do. The curry paste I had was a good quality one so there was good colour and flavour. I always add extra ginger and garlic as I love both and they have such wonderful medicinal properties especially at this time with the covid-19 virus.

This dish is a great comforting warming meal and if you make a double quantity tastes even better the next day. This time I served it with cauliflower rice and the recipe for that is here, I have served it with rice and had it on it’s own as well as with naan, it can also be served as a side dish to a meat curry if desired.

Last week while walking around Brighton in the UK I came across a Middle Eastern grocer and was in heaven as they have a good selection of veggies and herbs. I purchased a large bunch of coriander that I have been using this week in a few of the dishes for this week of Covid-19 meals that I am sharing. Coriander adds such a lovely depth of flavour, it is optional as you may not have access to any or even like it! I have found that a some people hate coriander it is one of those herbs, you either love it or hate it.

Again I am hoping this inspires you to try one of your favourites with a twist or perhaps try this recipe with what you have on hand. Have fun enjoy and be creative in your kitchen

Curried Lentils, Sweet Potato and Baby Spinach

Prep Time10 mins
Cook Time35 mins
Course: Dinner
Cuisine: Indian
Keyword: vegan, vegetarian
Servings: 4


  • 2 tbsp olive oil or ghee
  • 1 cup dried green lentils, soaked overnight
  • 1 onion chopped
  • 2 garlic cloves, crushed, optional
  • 1 tsp fresh ginger, finely chopped, optional
  • 1 medium size sweet potato, cubed
  • 1 handful of baby spinach
  • 3-4 cups of vegetable stock
  • 1/4 cup coriander, chopped, optional
  • 1-2 tsp curry paste or powder
  • Several sprigs of coriander for serving


  • Place the olive oil in a large pan with the onion on medium heat and saute until soft and translucent. Stir constantly to avoid sticking or burning.
  • Add the finely chopped ginger, the crushed garlic and curry paste to suit your taste stiring until it becomes fragrant.
  • Drain and rinse the lentils and place in the saucepan, add the stock to cover the lentils by about a finger width. Bring to the boil add the sweet potato bring to the boil again then turn the heat down to low and cover to simmer slowly.
  • Test the lentils after 20-25 minutes to see that they cooked through, if so add the baby spinach and the coriander stiring through until wilted.
  • Once the spinach is soft, season with salt and pepper to taste. Serve topped with sprigs of coriander.

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Creative wanderer