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Sweet Potato Lentil Curry

Lately I have been learning more and more about different dietary restrictions and it can be complicated having a group of friends over for dinner. I was excited to come across a recipe from Julie Van Rosendaal. This one main dish recipe should accommodate most dietary restrictions. Sweet Potato Lentil Curry is meat free, dairy free, gluten free and delicious.


  • 2 teaspoons canola oil
  • 1 medium onion sliced
  • 1 tablespoon freshly grated ginger
  • 3 garlic cloves minced
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 cinnamon stick
  • 1 400 ml can coconut milk (light or regular)
  • 1 cup water
  • 2 sweet potatoes peeled and diced
  • 1/2 cup dried green lentils
  • 4 cups baby spinach chopped if desired

Rice for Serving


    • In a large frying pan over medium high heat add oil and then onions and sauté until soft approximately 5 minutes.
    • Add ginger, garlic, curry powder, cumin, turmeric and salt. Stir and cook another 2 minutes.
    • Add cinnamon stick, coconut milk, water, sweet potatoes and lentils.
    • Cover and simmer on low for approximately 25 minutes until sweet potatoes are tender.
    • If making ahead of time add spinach - no need to stir. Refrigerate and reheat 10 minutes before dinner.
    • Stir in spinach and cook for another minute until spinach wilts.
    • Serve over rice.