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spinach, sweet potato & lentil dhal

Spinach, sweet potato & lentil dhal

A delicious vegan curry with red lentils, sweet potatoes, and spinach.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 397 kcal


  • 1 tbsp sesame oil
  • 1 red onion finely chopped
  • 1 garlic clove crushed
  • thumb-sized piece ginger peeled and finely chopped
  • 1 red chilli finely chopped
  • tsp ground turmeric
  • tsp ground cumin
  • 2 sweet potatoes about 400g/14oz, cut into even chunks
  • 250 g red split lentils
  • 600 ml vegetable stock
  • 80 g bag of spinach
  • ½ a small pack of basil leaves torn, to serve


  • Heat the sesame oil in a wide-based pan with a tight-fitting lid.
  • Add the chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
  • Add the crushed garlic clove, ginger and red chilli, cook for 1 min, then add the turmeric and cumin and cook for 1 min more.
  • Turn up the heat to medium, add the sweet potatoes, stir everything together so the potato is coated in the spice mixture.
  • Add the red split lentils, vegetable stock, and season with salt and pepper
  • Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding their shape.
  • Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, add the torn basil leaves and serve with rice and naan bread


Nutritional values

Per serving
397 kcal| fat 5g| saturated fat 1g| carbs 65g| sugars 19g|fibre 11g| protein 18g| salt 0.6g
Keyword vegan curry, red lentils, sweet potatoes, dhal