Sweet Potato Lentil Curry

Sweet Potato Lentil Curry

Health Rating
Prep Cook Ready in Servings
15 min 30 min 45 min 2
Scheduled for:
Lunch on Monday
Lunch on Thursday

Ingredients for 2

Show Original

2 tsp Canola oil
1 tbsp minced Ginger root
2 tsp Curry powder
1 tsp Turmeric, ground
1 stick(s) Cinnamon
1 cup Water
1/2 cup Green lentils, raw
1 medium Yellow onion
3 clove(s) Garlic
1 tsp Cumin
1 tsp Salt
1 can (13.5oz) Coconut milk, reduced fat
1 large potato Sweet potato (peeled, diced)
3 cup Baby spinach
1 cup Brown rice, medium-grain, cooked


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 and enjoy!

Nutrition Facts

Per Portion

Calories 676
Calories from fat 228
Calories from saturated fat 146
Total Fat 25.4 g
Saturated Fat 16.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 5.8 g
Cholesterol 0 mg
Sodium 1310 mg
Potassium 1602 mg
Total Carbohydrate 91 g
Dietary Fiber 15.4 g
Sugars 12.7 g
Protein 21.0 g

Dietary servings

Per Portion

Grain 0.9
Meat Alternative 1.3
Vegetables 4.1

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada