This healthy curry is packed with plant-based protein thanks to lentils, and you won't miss the meat at all! Sweet potatoes and warm spices bring you all the cozy fall vibes, while also being light and satisfying.
Now that it's officially fall, I've been going all out with the cozy meals. Not that I'm going to stop eating salads (you know how much I love those), but I'll definitely be eating more soups and stews.
One of the flavors I'm most excited to start using more of is sweet potatoes! Yes, I eat these year-round, but they just really hit different when they're in season.😍 I've got plenty of sweet potato recipes on here already, from Sweet Potato Mushroom Pasta to Healthy Sweet Potato Quinoa Cakes! Let me know in the comments your favorite way to use this amazing vegetable!
Anyways, this recipe is healthy, vegan, and gluten free! I know the question vegans get asked the most is "do you get enough protein??" and the answer for this dish is yes--you can thank the lentils for that!
As a whole, this dish is super creamy (with a hint of spice!), but also light--after all, there is no cream or dairy! It's filling enough to keep you satisfied, but also not heavy so you feel great afterwards 😉
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How to Make Sweet Potato Lentil Curry
This recipe is actually really simple, with only 9 ingredients + some spices! I posted a tutorial on my Instagram (under my "how to" highlight) that really show how easy it is to make.
You'll start with some diced onions and minced garlic. These add lots of extra flavor, plus they also have numerous health benefits!
After that you add the spices: salt, cumin, dried oregano, and curry powder.
And now we get to the good stuff! As I mentioned before, this recipe uses green lentils, which provide enough protein to replace meat, but the health benefits don't stop there! Lentils are also packed with fiber, and numerous vitamins and nutrients.
Instead of cooking the lentils in plain 'ol water, we're maximizing the flavor with vegetable broth and tomato puree! They really add a ton of flavor and bring this dish to life.
To save you some time straining tomatoes, I recommend buying them from a box--this is the brand that I always use, and they have never disappointed me 🙂
After cooking the lentils halfway, you'll add in some diced sweet potatoes--the star of the show in my opinion😌and again, instead of using water, we're using something else: almond milk!
Almond milk really makes up for the fact that there's no cream, because it really helps to give the curry a creamy texture, while also keeping this dish light (and dairy free!)
Of course, if you don't have any almond milk on hand, feel free to use whatever you got! Oat milk would be my next choice, but you could also try cashew, soy, or even regular dairy milk if plant-based isn't a concern for you.
The lentils and sweet potatoes will finish cooking at the same time--to see if it's done, check the potatoes with a fork. If the fork goes in really smooth and easily, they're done!
The final step is to add in a few more seasonings, and wilt your spinach. This should only take about 2 minutes, because leaves cook really fast! And after that, you can serve and enjoy!
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story (or dm me!) and tag me @nutritiousdelights on Instagram--I'd love to see it!💗
More recipes you might love:
Vegan Sweet Potato Lentil Curry (Healthy, Gluten Free)
- 2 tablespoons olive oil
- 1 medium white or yellow onion diced
- 3 cloves minced garlic
- 1 tablespoon curry powder or more, to taste
- 2-3 teaspoons cumin
- 1 teaspoon dried oregano
- 3 ½ teaspoons salt
- ½ teaspoons ground black pepper
- 2 ½ tablespoons sugar
- 1 ½ cups tomato puree
- ¾ cups green lentils soaked
- 1 ½ cups vegetable broth
- 2 cups almond milk or other plant-based milk
- 2 large diced sweet potatoes about 5 cups
- 4-6 cups spinach can sub with arugula or kale
- In a medium pot, heat up the oil on 75% heat. Add the onions and garlic and cook for about 3 minutes. Mix in the curry powder, oregano, cumin, and 1 teaspoon salt.
- Add in the lentils, tomato puree, and vegetable broth. Cover and simmer on medium heat for 15 minutes. Next, add the sweet potatoes and almond milk and simmer on medium high heat for an additional 15-20 minutes, until the potatoes are fork tender.
- Add in the spinach with the remaining seasonings, and cook until the spinach is wilted. Serve warm and enjoy!