Vegan Sweet Potato & Kale Lentil Curry

Updated: Jul 28, 2018

When I can't think of what to cook for dinner, curry is one of my main go-to's, and when I say I can eat it for dinner almost every night, I mean it. It is seriously one my favorite entrées of all time! There's just something so incredibly comforting about a big bowl of rice and curry, the warm flavors; the mixture of textures; the creamy broth; it's honestly one of the few foods you can't mess up taste-wise!

Plus, you can have a different variety each night so you'll never get bored! Yup, there are so many options when it comes to curry thanks to its customizability. Throw in any leftover proteins and veggies you have sitting in your fridge and you're ready to go. Make yourself a big batch tonight, and freeze the rest for an easy meal prep! You will not be disappointed.

Prep Time: 20 minutes

Cook Time: 20 to 25 minutes

Total Time: 40 to 45 minutes

Serves: 4 to 6 people

Click here to download the PDF version of this recipe!


• 1 cup brown rice + 2 1/8 cups water

• 1 cup dried red lentils + 2 cups water

• 2 big or 3 small shallots minced (substitute: red onions)

• 3 garlic cloves minced

• 2 medium tomatoes diced

• 2 cups cubed sweet potatoes

• 2 cups kale

• 1 cup cilantro (plus extra for garnish)

• spices (substitute: curry powder)

‣‣ 1 tsp. fennel seeds

‣‣ 1 tsp. garam masala

‣‣ 1 tsp. cumin

‣‣ ½ tsp. turmeric

‣‣ ½ tsp. ground ginger

‣‣ ½ tsp. ground coriander

‣‣ ¼ tsp. cinnamon

‣‣ ¼ tsp. cloves

‣‣ ¼ tsp. cayenne pepper (optional)

• 1 tbsp. oil (coconut, avocado, grape seed, or extra-virgin olive oil)

• 1/4 cup diced canned or frozen green chiles (optional)

• salt & pepper to taste

• 1 cup vegetable stock

• 12 - 13.5 oz can light or full-fat coconut milk

• 3/4 cup peas


  1. Rinse then cook rice+water in a pot for 30 to 45 mins. Bring water to a boil then cover with a lid and reduce to medium-low heat to simmer (or use a rice cooker like I did!)