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 packed with vibrant and fragrant flavours to 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

1 cup

Red Lentils

¾ cup

Basmati Rice

340 g

Sweet Potato

160 g

Roma Tomato

30 g


7 g


113 g

Baby Spinach

1 tbsp

Indian Spice Blend

2 unit

Vegetable Broth Concentrate

165 mL

Coconut Milk

28 g

Crispy Shallots


4 tbsp

Mild Curry Paste

Not included in your delivery

2 tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories870 kcal
Fat40 g
Saturated Fat19 g
Carbohydrate168 g
Sugar18 g
Dietary Fiber10 g
Protein37 g
Cholesterol0 mg
Sodium1250 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
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. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender, 18-20 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)


While sweet potatoes roast, peel, then finely grate ginger. Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Using a strainer, rinse lentils until water runs clear.


Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


While rice cooks, heat a large non-stick pan over medium heat. (NOTE: For 4 ppl, use a large pot.) When hot, add 1 tbsp oil (dbl for 4 ppl), then tomatoes and ginger. Cook, stirring occasionally, until tender, 4-6 min. Add curry paste and Indian Spice Mix. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.


Add broth concentrates, 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 curry with 1-2 tbsp water.)


When lentils are tender, add sweet potatoes and spinach to curry. Season with salt and pepper. Cook, stirring often, until spinach wilts, 1-2 min. Fluff rice with a fork. Season with salt, then stir in half the cilantro. Divide rice between plates. Top with lentil and sweet potato curry. Sprinkle crispy shallots and remaining cilantro over top.