Sweet potato & lentil curry
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Small sweet-potato cubes and red lentils soften in a coconut curry sauce.
Indian-inspired · dinner, curry · moderate
Servings: 4
Prep: 10 min
Cook: 30 min
Total: 40 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Mustard. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 1 large sweet potatoes (340 g, 1/2-inch cubes)
- 1 cup dry split red lentils (Rinsed; gluten-free labelled if needed. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup canned unsweetened coconut milk (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3 cups gluten-free vegan vegetable broth (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3 cups baby spinach
- 2 teaspoons mild gluten-free curry powder (Choose a blend with no dairy; blends may contain mustard. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 medium yellow onion (diced)
- 1 tablespoon olive oil
Cooking instructions
- Heat the olive oil in a pot on medium. Cook the yellow onion for 5 minutes, then stir in the mild gluten-free curry powder for 20 seconds.
- Add the sweet potatoes, dry split red lentils, canned unsweetened coconut milk and gluten-free vegan vegetable broth. Bring to a simmer.
- Cook partly covered on low for 20–25 minutes, stirring often, until the lentils are soft and the sweet potato yields to a fork.
- Fold in the baby spinach for 2 minutes until wilted, then divide among four bowls.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.