Sweet Potato Red Lentil Dhal with Spinach

Quick and easy, this one-pot sweet potato red lentil dhal makes for the perfect weeknight dinner to cozy up during the fall and winter. It is packed with nutritious ingredients, highly customizable and so full of rich flavor. 100% vegan and dairy-free.

One of our go-to quick meals we make almost every week is a creamy curry dish, such as this aubergine and cauliflower curry or this coconut milk curry dish made with butter beans.

And if you enjoy curry stews as much as we do, then I know you will LOVE this lentil and sweet potato dal recipe.

It is super easy, quick and packed with good-for-you ingredients, such a perfect dinner recipe to serve to your family that you can feel good about. It features red lentils with tons of vegetables, such as sweet potatoes and spinach, all simmering in a curry coconut sauce that bursts with a ton of flavor.

Making an Indian recipe with sweet potato adds lots of natural sweetness that balances perfectly the heat from the warming spices. Such an amazing combo!

Serve the aloo dal with brown rice or naan bread for an amazing comforting meal perfect for a chilly day!

More recipes using spinach: vegan spinach quiche and this creamy spinach pasta sauce!

Let me know if you give it a try! ❤️

❤️ Why you will love this recipe

• Quick and easy one-pot meal perfect for the fall or winter
• Packed with warming spices and rich in fiber and plant-based protein
• Reheats easily, making it an amazing make-ahead dinner recipe
• Versatile and can tweak the spices and veggies as you wish
• Hearty plant-based recipe that is very filling and satisfying
• Fully vegan, dairy-free and gluten-free

What is dhal?

Dhal (also called dal or dahl) is a creamy curry dish made with lentils and Indian spices. It typically uses red lentils, which cook quicker than other pulses, and often includes other vegetables. Dal is a staple in India and there are many different ways to make it depending on geography and cultural variation.

As a side note, the word "dal" is used to describe both the recipe (the curry stew) and the main ingredient (the red lentil pulse used to make the recipe).

🗒 Ingredient notes (+ substitutions)

• Red lentils: You will need red lentils (or yellow lentils, also called moong dhuli) for making this recipe. I do not recommend using other kinds of lentils since they absorb liquid differently and require different cooking times. If you only have brown or green lentils, then check out this simple vegan lentil curry recipe!
• Sweet potatoes: you will need 2 medium-sized sweet potatoes for this recipe, which is about 450g. total. Orange sweet potatoes (Jewel or Red Garnet) work great and you can also use Japanese sweet potatoes (they have a white flesh). You can also use butternut squash for a similar result! I do not recommend using purple sweet potatoes since they are very starchy. Check out these mashed purple sweet potatoes if you have some you need to use!
• Tomatoes: I prefer fresh tomatoes (cherry tomatoes or one large garden tomato) as opposed to canned tomatoes for making curries, which give a better texture and flavor to the curry stew. That being said, if canned tomatoes are all you have, then use a small 15 oz can of diced tomatoes (drain the extra liquid first).
• Spices: I used a mix of yellow curry, cumin, coriander and turmeric. Feel free to add or swap for garam masala, paprika, cayenne pepper and ground black pepper. For a more kid-friendly dish, then add less of the spices and use mild curry powder.
• Sweetener: this is optional, but a little sweetener helps balance the flavor. You can swap for any sweetener you have, like agave or even granulated sugar.
• Fresh garlic and ginger: do not swap for powdered ginger and garlic, fresh is essential for the best flavor. You can use jarred ginger paste or garlic paste to save some time.
• Spinach: kale or any other leafy green work, such as collard greens. Frozen spinach should work too, although it will be broken down into small pieces while it cooks.

⭐️ Find the full list of ingredients with the quantities down below in the recipe card.

📝 Variations

• Sweet potato dhal soup: you can turn this recipe into a soup easily! Simply add more vegetable broth to adjust the consistency to a more brothy one and add more spices to avoid diluting the flavor.
• Veggie-packed: feel free to add more vegetables, such as cauliflower, zucchini, mushrooms, carrot and broccoli.
• Smooth dhal: for a more smooth and uniform texture, you can mash the mixture right into the pan once it is done (but before adding the spinach) using a potato masher.

➡️ Can I make this red lentil sweet potato dhal in the Instant Pot?

You can make this recipe using your Instant Pot!

💡 Keep the ingredient quantities the same if looking for a soupy consistency. For a thicker dal, then reduce the amount of the veggie broth to 1 cup if making it using the Instant Pot.

1. Set your Instant Pot to the "Sauté" setting (normal heat), then warm up a small amount of oil. Cook the onion for 5 minutes with salt stirring often, then add the garlic, ginger and spices. Cook for 1-2 minutes. Then, add the sweet potatoes (with a little splash of water) and cook for 3 more minutes.
2. Add the rinsed lentils, veggie broth (see above for quantity) and coconut milk and stir to combine. Close the Instant Pot with the vent on the "sealed" setting, then cook on high pressure for 5 minutes (it will take a little while for the Instant Pot to get to the right pressure).
3. Once the 5-minute timer is done, let the pressure release naturally for about 10 minutes, then carefully open up the valve.
4. Add the spinach, cilantro and lemon juice and stir to combine. The spinach should wilt pretty quickly in the warm dal. You can turn the Instant Pot to "Sauté" mode again if you need to simmer off some extra liquid until the desired consistency.

🍽 How to make a sweet potato red lentil dhal

Step 1: Warm up a large pan with olive oil, add the onion and a pinch of salt and cook for 5-7 min. Then, add the garlic, ginger and spices and keep cooking for another 1-2 minutes.

Step 2: Add the cubed sweet potatoes and a few tablespoons of water and cook for another 5 minutes stirring often.

Step 3: Add the red lentils, vegetable broth, tomatoes, coconut milk and maple syrup, stir well to combine and simmer uncovered until the lentils are tender and the curry stew thicker, about 15-20 minutes.

Step 4: Add the spinach, cilantro and lemon juice and cook for a few minutes or until the spinach leaves are wilted. Taste to adjust seasoning, then serve.

⭐️ Detailed recipe (+ video) down below in the recipe card!

💡 Cooking tips

• I used whole red lentils, so if using split red lentils, then cooking time will vary and the dal will be ready quicker. The vegan masoor dal will also have a creamier result.
• Once you add the sweet potatoes to the pan, add a splash of water to help the vegetables steam. This will help the sweet potato not burn.
• Adjust the sweetener and spices to your taste! You can make your curry more or less spicy depending on your preference.
• I like to keep larger pieces of sweet potatoes to give the dhal a nice hearty bite and coarse texture. But feel free to chop the vegetable smaller if you prefer a more uniform consistency.

🍴 Serving suggestions

Serve the curried lentil with sweet potato over fluffy basmati rice or any other whole grain that you like, such as brown rice, quinoa or farro. Or, serve with a side of bread, such as vegan naan or simply sourdough bread.

You can garnish with more cilantro and extra lemon wedges for a more zesty and fresh flavor. If you have some plain yogurt, then add a dollop over your bowl!

❗️ Storage tips

Transfer the leftovers to an airtight container and keep in the fridge for up to 4-5 days. Stir well before reheating using the microwave (or on the stove).

The dal tends to thicken while it stores, so add a little splash of water before reheating if needed.

❓FAQs

🌱 More Indian curry dishes you might like

I hope you like this vegan sweet potato dhal as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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