Lentil, sweet potato and spinach curry a quick and easy weeknight meal

This curry is one of our weeknight staples its quick, easy and we always have the ingredients in the house. Phil loves this recipe which I consider a big win given it is just vegetables and no meat! The lentils provide copious amounts of protein and with the taste of home comforts, theres just no need for meat with this meal.

When sharing my aubergine curry recipe earlier this month, I did say that coriander powder and ground cumin is a base in most of my curries and this recipe is testament to that!

Youll also notice that the base of all my curries follow the same simple method over and over with the different layers of flavours from the curry building up over the cooking process:

  1. A saut of the onions;
  2. Adding ginger, garlic and chillies;
  3. Adding spices; and
  4. Finishing with vegetables, meat and legumes of choice.


glug of olive oil

1 large brown onion

roughly 1cm by 3cm piece of ginger

3 garlic cloves

1 hot chilli (mild if you dont like hot, or leave out completely if you prefer no heat)

1 heaped teaspoon turmeric

1 heaped teaspoon coriander powder

1 heaped teaspoon ground cumin

750 ml chicken stock

1 cup red split lentils

2 sweet potatoes

roughly 300g frozen spinach

salt and pepper

Serve with:

Greek yoghurt, coriander and lemon

Rice and/or flatbread


  1. Use a thick-bottomed pan, cover with a glug of oil and heat slowly over low heat. Dice your onion into little pieces and add to the heated oil.
  2. When the onion is translucent, add the crushed garlic, the finely grated ginger and finely diced chilli. Let it cook for a couple of minutes, stirring occasionally.
  3. When cooked, add the turmeric, coriander powder and ground cumin. At this point, if the mixture looks a bit dry add a bit more oil. It is important that the spices are in oil to ensure they cook properly. Make sure youre using low heat as the spices can also burn easily.
  4. Once the spices are cooked (it usually takes around 2-3 minutes), add the chicken stock, lentils and chopped sweet potatoes (around 1cm by 1cm) and let it simmer away for about 15 minutes.
  5. Now add the frozen spinach, salt and pepper to taste, and give it another 5 minutes to simmer away. Your sweet potato should be soft at this point with the lentils and spinach cooked.
  6. Serve with a dollop of yoghurt sprinkled with fresh coriander, a slice of lemon, rice and flatbread.

Hope it becomes a weeknight favourite in your household too

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