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!)

  2. While rice is cooking, rinse and cook lentils+water in another pot for 20 mins. Bring water to a boil then reduce to medium-low heat to simmer uncovered. Keep an eye out for the lentils and stir occasionally to keep from burning. You may need to add more water as necessary.

  3. While the rice and lentils are cooking mince the shallots and garlic, dice the tomatoes, cube the sweet potatoes, and roughly chop the kale and cilantro.

  4. Preheat a pan at medium heat for about 2 mins. then add the shallots, garlic, and spices. Sauté for 2 to 3 minutes before adding the veggie stock, tomatoes, green chiles, and coconut milk.

  5. Add in the sweet potatoes, cover with a lid, and let simmer for 10 minutes.

  6. Check on lentils and rice while waiting.

  7. If/when the lentils are cooked, mix it in then add the kale and peas and let cook for another 5 mins.

  8. After 5 minutes, turn off the burner and add in the cilantro.

  9. The curry is now done! All you have to do is pour it over the cooked brown rice and enjoy!

NOTES: Lasts for up to 4 to 5 days in the refrigerator or 1 month in the freezer.


Snap a photo and tag me on Instagram @samanthasambile and hashtag #eatwithsamsam. I'd love to see your creations!

Also, comment below to let me know how yours came out!