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


113 g

Baby Spinach

7 g


1 unit

Coconut Milk

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 tbsp

Ginger-Garlic Puree

2 tbsp

Curry Paste

1 tbsp

Dal Spice Blend

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1110 kcal
Fat38 g
Saturated Fat19 g
Carbohydrate164 g
Sugar13 g
Dietary Fiber26 g
Protein38 g
Cholesterol0 mg
Sodium1070 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.)

Cook rice

Meanwhile, add 1 1/4 cups (2 1/2 cups) water to a medium pot. Bring to a boil over high heat.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.


Meanwhile, cut tomato into 1/2-inch pieces. Roughly chop parsley. Using a strainer, rinse lentils until water runs clear.

Cook veggies

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then tomatoes and ginger-garlic puree. Cook, stirring occasionally, until tender, 4-6 min. Add curry paste and Dal Spice Blend. Cook, stirring often, until fragrant, 1 min.

Cook lentils

Add stock powder, coconut milk, lentils and 1 1/2 cups (2 1/2 cups) water 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 pepper, to taste. Cook, stirring often, until spinach wilts, 1-2 min. Fluff rice with a fork. Season with salt, then stir in half the parsley. Divide rice between plates. Top with lentil and sweet potato curry. Sprinkle crispy shallots and remaining parsley over top.