HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRed Lentil And Sweet Potato Curry
Red Lentil and Sweet Potato Curry

Red Lentil and Sweet Potato Curry

with Spinach and Cilantro Rice

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Creamy coconut swirls through this loaded lentil and veggie curry. Vibrant and fragrant flavours keep you warm and cozy.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

113 g

Red Lentils

340 g

Sweet Potato

6 g


¾ cup

Basmati Rice

1 tbsp

Indian Spice Mix


160 g

Roma Tomato

30 g


7 g


56 g

Onion, chopped

1 unit

Vegetable Broth Concentrate

165 mL

Coconut Milk

56 g

Baby Spinach

Not included in your delivery

2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3264 kJ
Calories780 kcal
Fat35 g
Saturated Fat16 g
Carbohydrate143 g
Sugar14 g
Dietary Fiber8 g
Protein29 g
Cholesterol0 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Pot
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl).Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Peel, then mince or grate garlic. Using a strainer, rinse lentils.


Cut sweet potatoes into 1/2-inch pieces. Toss the sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until tender, 22-23 min.


While sweet potatoes cook, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, heat large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and tomatoes. Cook, stirring occasionally, until tender, 4-5 min. Add garlic, remaining ginger and Dal Spice Blend. Cook, stirring often, until fragrant, 1-2 min.


Add broth concentrate(s), coconut milk, lentils and 1 1/2 cups water (dbl for 4 ppl) to the same pan. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils soften, 10-15 min.


When sweet potatoes are done, stir sweet potatoes and spinach into lentil mixture. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper. Fluff rice with a fork, then stir in half the cilantro and season with salt. Divide rice between plates. Top with lentil and sweet potato curry. Sprinkle over remaining cilantro.