Red Lentil and Sweet Potato Curry
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Red Lentil and Sweet Potato Curry

Red Lentil and Sweet Potato Curry

with Spinach and Basmati Rice

Creamy coconut swirls through this loaded lentil and veggie curry, while ginger, curry paste and Indian-style spices add vibrant and fragrant flavours. This dish is sure to make your belly full and your heart happy!


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

Preparation Time35 minutes
Cooking Time


serving amount

1 cup

Red Lentils

¾ cup

Basmati Rice

340 g

Sweet Potato

160 g


30 g


113 g

Baby Spinach

1 tbsp

Indian Spice Blend

2 unit

Vegetable Broth Concentrate

165 mL

Coconut Milk

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

4 tbsp

Mild Curry Paste

1 unit

Green Onion

Not included in your delivery

2 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1140 kcal
Fat39 g
Saturated Fat19 g
Carbohydrate171 g
Sugar19 g
Dietary Fiber25 g
Protein37 g
Cholesterol0 mg
Sodium1250 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan


Roast sweet potatoes

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.)


Meanwhile, add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Meanwhile, peel, then finely grate ginger. Cut tomatoes into 1/2-inch pieces. Thinly slice green onion. Using a strainer, rinse lentils until water runs clear.

Cook rice

Add rice to the boiling water, 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.

Cook veggies

Meanwhile, 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.

Cook lentils

Add broth concentrates, coconut milk, lentils and 1 1/2 cups water (2 1/2 cups for 4 ppl) to the pan with veggies. 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.)

Finish and serve

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