Roasted Sweet Potato & Lentil Curry Bowls

Prep time : 10 minutes | Cook time : 30 minutes | Makes 4 servings

There’s something grounding about a bowl like this. It’s the kind of meal that fills the kitchen with warmth before you even sit down to eat. Roasted sweet potatoes caramelize at the edges while the lentils simmer into a creamy, spiced coconut curry. It’s simple pantry cooking, nothing fancy, just ingredients that come together in a way that feels nourishing and deeply satisfying.

The sweetness of the potatoes balances the spice, the lentils make it hearty, and the spinach melts in at the end for freshness. Finished with cool Greek yogurt and a handful of fresh coriander, it’s the kind of bowl you’ll crave on a cold night - or honestly, anytime you want something cozy and wholesome.

INGREDIENTS

For the roasted sweet potatoes

• 2 large sweet potatoes, cut into cubes

• Butter

• Paprika

• Garlic powder

• Salt & pepper

For the lentil curry

• Olive oil

• 1 medium red onion, diced

• 5 cloves garlic, minced

• 2 tbsp fresh ginger, grated

• 1–2 tbsp curry powder (to taste)

• ½ tsp turmeric

• Cayenne pepper (optional, for heat)

• Salt & pepper

• 1 large handful small carrots, thinly sliced into rounds (optional)

• 1 cup brown or red lentils

• 1 can coconut milk

• 1 can diced or whole tomatoes

• 2–3 cups broth or water

• 2 handfuls fresh spinach

For serving

• Fresh coriander

• Greek yogurt

• Chili flakes (optional)

INSTRUCTIONS

1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread on a baking sheet and roast for 20–25 minutes, until golden and tender.

2. In a large pot, toss in a good knob of butter over medium heat. Add red onion and cook until soft and translucent.

3. Stir in minced garlic and grated ginger. Cook for about 1 minute until fragrant. Add curry powder, turmeric, cayenne (if using), salt, and pepper. Stir to coat everything in the spices. Stir in sliced carrots (if using) and lentils. Pour in coconut milk, tomatoes, and 2–3 cups broth or water. Stir and bring to a gentle simmer. Cook until lentils are tender and the mixture thickens, about 20–30 minutes (adjust liquid if needed).

4. Stir in spinach and cook just until wilted. Taste and adjust seasoning.

5. Spoon curry into bowls alongside the roasted sweet potatoes. Top with fresh coriander, a generous dollop of Greek yogurt, and chili flakes if desired.