Red Curry Lentils with Sweet Potato and Spinach
A rich, aromatic coconut curry featuring tender red lentils, sweet potato, and fresh baby spinach. Perfectly spiced with red curry paste and served alongside fluffy brown rice for a comforting, plant-rich meal.
Prep
15 min
Cook
30 min
Total
45 min
Makes
1 serving
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfort before bed
Finish the evening satisfied, not stuffed
A well-portioned evening meal can help you avoid going to bed hungry. Notice which timing and portion feel most comfortable for you.
Notice: dinner timing + comfort
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
30 min
Total
45 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large pot · Colander · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Prepare the base aromatics by peeling and…
- 01
Prepare the base aromatics by peeling and…
Prepare the base aromatics by peeling and finely chopping the yellow onion, garlic clove, and fresh ginger. Slice the red chile thinly, removing seeds if less heat is preferred.
Tap card to mark done - 02
Scrub and dice the sweet potato into…
Scrub and dice the sweet potato into 1/2-inch (1.25cm) cubes so they cook evenly.
Tap card to mark done - 03
Heat the olive oil in a large…
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and diced sweet potato, cooking for about 5 minutes until the onion begins to soften.
Look for: the onion begins to soften
Tap card to mark done - 04
Stir in the red curry paste
Stir in the red curry paste, minced garlic, minced ginger, sliced red chile, and ground turmeric. Cook, stirring constantly, for about 2 minutes until the spices are highly fragrant.
Look for: the spices are highly fragrant
Tap card to mark done - 05
Rinse the red lentils thoroughly in a…
Rinse the red lentils thoroughly in a fine-mesh strainer. Add the lentils, vegetable stock, and kosher salt to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for about 20 minutes until the lentils and sweet potatoes are tender.
Look for: the lentils and sweet potatoes are tender
Tap card to mark done - 06
Remove the lid and stir in the…
Remove the lid and stir in the coconut milk and baby spinach. Simmer gently uncovered for 5 minutes until the spinach is fully wilted and the curry has thickened slightly.
Look for: the spinach is fully wilted and the curry has thickened slightly
Tap card to mark done - 07
Stir in the fresh lime juice just…
Stir in the fresh lime juice just before serving. Divide into individual bowls, garnish with fresh cilantro leaves, and serve alongside the warm, cooked brown rice.
Ready when: everything is assembled and ready to enjoy
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