Sweet Potato Lentil Curry

A creamy, mildly spiced curry with sweet potatoes and green lentils in a light cashew cream sauce — comforting, nourishing and full of flavour.

⭐ Very yummy lentils curry.

Ingredients

  • 1 cup green lentils, rinsed
  • 2 medium sweet potatoes, peeled and cubed
  • 150ml cashew cream (blend 80g raw cashews with 150ml water until smooth)
  • 1.5 cups vegetable broth
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp olive oil
  • 1 tsp curry powder (mild)
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • Fresh flat-leaf parsley for garnish
  • Juice of 1/2 lemon

Instructions

  1. Rinse green lentils and pre-cook them in water for 15 minutes — they need more time than red lentils; drain and set aside
  2. Blend cashews with water until smooth to make the cashew cream; set aside
  3. Heat olive oil in a large pan over medium heat
  4. Sauté onion until translucent, about 5 minutes
  5. Add garlic and ginger, cook for 1 minute
  6. Add curry powder, turmeric and cumin, stir for 30 seconds
  7. Add sweet potatoes, pre-cooked lentils and vegetable broth
  8. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils and sweet potatoes are tender
  9. Stir in the cashew cream and cook for another 2–3 minutes
  10. Stir in spinach until wilted
  11. Season with salt, pepper and a squeeze of lemon juice
  12. Garnish with fresh parsley and serve

Calories Estimate

Ingredient Approx. Calories (2 portions)
Green lentils (1 cup dry) 340 kcal
Sweet potatoes (2 medium) 200 kcal
Cashews (80g) 440 kcal
Olive oil (1 tbsp) 120 kcal
Spinach, onion, garlic, ginger 40 kcal
Total (2 portions) ~1140 kcal
Per portion ~570 kcal

Notes

  • Serve with whole grain bread or a spoonful of plain low-fat yogurt on top
  • Add more broth for a thinner consistency
  • Green lentils hold their shape better than red lentils, giving this curry a heartier, more textured bite
  • To reduce calories, use only 50g cashews and add a bit more vegetable broth
  • Leftovers keep well for 3 days in the refrigerator
  • Freezes well for up to 2 months

Variations

  • Replace sweet potato with pumpkin or carrot for a different sweetness
  • Add a handful of chickpeas in the last 5 minutes for extra protein
  • Stir in a tbsp of low-fat yogurt at the end for extra creaminess instead of cashew cream
  • Top with toasted pumpkin seeds for crunch and added zinc
  • Use kale instead of spinach for a heartier green
  • Replace cashew cream with oat cream for a nut-free alternative

Why This Meal Is Good For You

  • Green lentils are rich in plant protein and have a lower glycaemic index than red lentils because they retain more of their fibre-rich structure — this means an even slower, steadier blood sugar response and better long-term metabolic health
  • Sweet potatoes provide beta-carotene (a powerful antioxidant linked to reduced cancer risk and better skin health) and have a moderate glycaemic impact when paired with protein and fat
  • Cashews offer healthy monounsaturated fats, magnesium and zinc — magnesium supports muscle relaxation and restful sleep, while zinc is essential for immune function and skin repair
  • Turmeric contains curcumin, one of the most researched anti-inflammatory compounds — regular consumption is associated with reduced risk of chronic disease and improved joint health
  • Ginger supports digestion and circulation and has mild anti-nausea and anti-inflammatory properties
  • Spinach delivers magnesium and folate, supporting nervous system health and restful sleep