Sweet Potato and Lentil Curry

PreconceptionIndian-inspiredEasyServes 240 min

A warm, mildly spiced curry with chunks of sweet potato and lentils over quinoa.

This comforting curry is packed with plant-based protein and rich in folate from the lentils, which is vital for building her protective stores and ensuring healthy sperm DNA formation for him. The bright orange sweet potatoes deliver beta-carotene, a powerful antioxidant that helps shield both egg and sperm from cellular damage while supporting a steady, baseline hormonal environment. Served over quinoa, it offers a complete, nutrient-dense foundation for couples preparing to conceive.

View Nutrition Facts

One serving≈690 kcal · 23 g protein

Calories690 kcal

Protein23 g

Carbs84 g · 7.8g sugar

Fat32 g · 20.2g sat

Fiber14 g

Sodium1,078 mg

Folate398 mcg DFE

Iron9.9 mg

Calcium147 mg

Choline104 mg

Iodine68 mcg

Zinc4.4 mg

from its ingredients

Ingredients

1 tbsp olive oil
½ yellow onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, minced or grated
1 ½ tbsp curry powder
1 sweet potato, peeled and cubed
½ cup red lentils, rinsed
½ can full-fat coconut milk
1 ½ cups vegetable broth
2 cups spinach, roughly chopped
½ cup quinoa, rinsed
½ tsp salt

Method

1In a small pot, combine the rinsed quinoa with 1 cup of water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until fluffy. Set aside.
2Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3Stir in the garlic, ginger, and curry powder. Cook for 1 minute, stirring constantly, until fragrant.
4Add the sweet potato, red lentils, coconut milk, vegetable broth, and salt. Bring the mixture to a boil.
5Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the sweet potato is tender and the lentils have broken down.
6Stir in the chopped spinach and cook for 2 minutes until wilted. Serve the warm curry over the cooked quinoa.

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