Red Curry Lentils With Sweet Potatoes and Spinach

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Red Curry Lentils With Sweet Potatoes and Spinach

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and chile — then simmered in coconut milk until fall-apart tender.

With over 18,000 five-star reviews, these are my red curry lentils with sweet potatoes and spinach. This is one of those recipes that tastes like it’s been simmering all afternoon, but it actually comes together in less than an hour. Red lentils are really the key here. They break down quickly and they give the curry a really rich, creamy texture. These lentils are exactly what I want to eat at this point in the winter. They’re hearty and satisfying, but this dish still feels bright and fresh thanks to fresh lime juice, a little heat from the red chili and a whole box of baby spinach stirred in at the end.

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices — fresh ginger, turmeric, red curry paste and chile — then simmered in coconut milk until fall-apart tender.

March 10, 2026