dinner

Slow Cooker Lentil and Sweet Potato Curry

PostpartumIndian-inspiredEasyServes 2255 min

A dump-and-go mild curry with red lentils and diced sweet potatoes.

This gentle, comforting curry is packed with plant-based protein and iron from red lentils, which are vital for tissue repair and rebuilding a mother's iron stores. Sweet potatoes offer complex carbohydrates that deliver steady, sustained energy, crucial for the physical demands of early parenthood and lactation. The dump-and-go prep makes it as easy on the schedule as it is on digestion, providing nourishing, round-the-clock fuel for the whole household.

View Nutrition Facts

One serving≈940 kcal · 34 g protein

Calories940 kcal

Protein34 g

Carbs115 g · 19.3g sugar

Fat45 g · 37.9g sat

Fiber20 g

Sodium2,176 mg

Folate596 mcg DFE

Iron15 mg

Calcium254 mg

Choline152 mg

Iodine135 mcg

Zinc5.9 mg

from its ingredients

Ingredients

1 yellow onion, diced
2 sweet potatoes, peeled and cubed
1 cup red lentils, rinsed
3 cloves garlic, minced
1 tbsp minced fresh ginger
1 ½ tbsp curry powder
1 tsp cumin
1 can (15 oz) diced tomatoes
1 can (15 oz) full-fat coconut milk
2 cups vegetable broth
2 cups spinach, roughly chopped
1 tsp salt
¼ tsp black pepper

Method

1Place the onion, sweet potatoes, red lentils, garlic, and ginger into a slow cooker.
2Sprinkle in the curry powder, cumin, salt, and black pepper, tossing briefly.
3Pour in the diced tomatoes (with juices), coconut milk, and vegetable broth. Stir to combine.
4Cover and cook on high for 3-4 hours or low for 6-8 hours, until the lentils are soft and sweet potatoes are tender.
5Stir in the spinach right before serving, letting the residual heat wilt the greens (about 2 minutes). Serve warm.

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