Lemony Sweet Potato & Lentil Curry

A comforting, hearty and warming sweet potato & lentil curry with added lemony zing. Packed with flavour and good nutrition, I'm certain that this will become a firm favourite in your recipe repertoire.

I don’t know about you but I love a curry. So much so that I cook one at least twice a week! If you are looking for a quick, easy and flavourful meal this recipe won’t disappoint. Perfect for a weekend night, you’ll have it on your plate far quicker than a takeaway. You’ll also benefit from avoiding ingredients that aren’t great for fertility (think trans fats, refined salt and vegetable oil).

This curry is a great inclusion in your fertility diet. Find out why below.

Orange foods and fertility

Sweet potatoes are a good source of beta-carotene. Beta-carotene is an antioxidant that gives orange fruits and vegetables their golden hue.

Beta-carotene and the luteal phase

The corpus luteum is a structure that produces progesterone after ovulation. Corpus luteum is Latin for “yellow body”, so named because it contains the most beta-carotene in the body. Orange foods may therefore support fertility indirectly, by providing beta-carotene.

You can also find beta-carotene in apricots, broccoli, cantaloupe, carrots, orange, red, & yellow peppers, squash and dark green leafy vegetables.

Print Recipe
5 from 3 votes

Lemony Sweet Potato & Lentil Curry

A comforting, hearty and warming sweet potato & lentil curry with added lemony zing. Packed with flavour and good nutrition, I'm certain that this will become a firm favourite in your recipe repertoire.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: lentil curry, quick and easy, sweet potato curry, warming
Servings: 4
Author: Charlotte | The Fertility Kitchen


  • A sharp knife (I love Kin Knives)
  • Microplane zester (I use this for finely grating ginger and for zesting the lemon)
  • Garlic crusher
  • Measuring spoons
  • Potato peeler
  • Measuring cup
  • Salad spinner (I use this to dry the spinach)
  • Citrus juicer
  • Casserole or large saucepan with a lid
  • Wooden spoon


  • 1 tbsp coconut oil I used Real Food Source deodorised coconut oil
  • 1 brown onion, peeled and diced
  • 4 garlic cloves, peeled and crushed
  • 5 cm fresh root ginger, peeled and finely grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • ½ tsp hot chilli powder
  • 1 tsp fine sea salt
  • ½ tsp black pepper
  • 2 medium sweet potatoes, peeled and cut into chunks
  • ½ cup dried green lentils, thoroughly washed and drained
  • 400 ml vegetable stock I used Steenbergs organic vegetable bouillon
  • 400 g chopped tomatoes I used Picard frozen chopped tomato cubes
  • 2 cups baby leaf spinach, rinsed and dried
  • ½ lemon, zest and juice Choose unwaxed lemons
  • 1 small bunch fresh coriander, chopped

To serve

  • Lemon wedges


  • Heat the oil in a large casserole over a medium heat. Once melted add the onion and fry until soft and translucent, about 5 minutes. Add the garlic and ginger and fry until fragrant, about 1 minute. Add the spices, salt and pepper and fry for a further minute.
  • Add the sweet potato and lentils and stir to coat in the spices. Add the stock and tomatoes and bring to a boil. Reduce the heat and simmer (lid off) for 25-30 minutes until the potatoes are soft and the lentils are cooked. If you find the curry is getting too thick, cover with a lid.
  • Add the spinach and leave to wilt on top of the curry (lid on) for 3 minutes before stirring through, along with the lemon juice, zest and coriander.
  • Serve in bowls with an extra lemon wedge.


Leave to cool completely before storing in an airtight container in the fridge for up to 2 days or the freezer for up to 2 months. If you are batch cooking in advance leave out the spinach and add it when reheating. (I find that spinach can go slimy otherwise).
Simple swaps: butternut squash for sweet potato, yellow split peas for green lentils or you can use tinned green lentils if you prefer but you will need to reduce the volume of stock and adjust the cooking time, kale or spring greens for spinach.

comments +

  1. Lindsay says:

    5 stars
    Love this dish! It was so easy to throw together and it didn’t take long to make at all after work! I didn’t have any spicy chili powder so I substituted red pepper flakes instead and it was great. Just enough heat and absolutely delicious. Can’t wait to make this again!

  2. Catherine Lovell says:

    5 stars
    Another delicious and easy to make recipe ! I batched cooked a big portion for my lunches this week, and I enjoy it everyday! I added in some extra carrots and loved finishing it off with some lemon juice and coriander!

  3. Vicki says:

    5 stars
    I made this the other night…..super tasty and so easy to make. I loved it. Pretty sure it will become one of my favourite meals!

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