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.

Tags:VeggieOptional Spice

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 cup

Red Lentils

¾ cup

Basmati Rice

340 g

Sweet Potato

160 g

Roma Tomato

30 g


14 g


1 unit

Red Chili Pepper

113 g

Baby Spinach

56 g

Onion, chopped

1 tbsp

Garlic Puree

1 tbsp

Indian Spice Blend

2 unit

Vegetable Broth Concentrate

165 mL

Coconut Milk

28 g

Crispy Shallots

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

2 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories880 kcal
Fat40 g
Saturated Fat20 g
Carbohydrate154 g
Sugar18 g
Dietary Fiber10 g
Protein30 g
Cholesterol0 mg
Sodium1380 mg
Utensilsarrow down iconarrow down icon
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 425°F and wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!) Rinse lentils in a strainer until water runs clear.


Cut sweet potatoes into 1/2-inch pieces. Toss with 1 tbsp oil on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Roast in the middle of the oven, flipping halfway through, until tender, 18-20 min. (NOTE: For 4 ppl, roast in the top and the middle of the oven, rotating sheets halfway through.)


While sweet potatoes roast, bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


While rice cooks, heat a 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, 4-6 min. Add garlic puree, ginger, Indian Spice Mix and 1/4 tsp chili pepper. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.


Add broth concentrate, coconut milk, lentils and 1 1/2 cups water (2 1/2 cups 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 are tender, 12-15 min. (NOTE: If needed, thin out with 1-2 tbsp water.)


When lentils are tender, stir sweet potatoes and spinach into lentil curry. 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 crispy shallots and remaining cilantro over top.