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Curried Lentil Stuffed Sweet Potato

A flavourful vegan and gluten free meal! Perfect for a midweek night meal! 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner
Cuisine: Vegan, Vegetarian
Servings: 2
Author: Nutritionist meets Chef


  • 100 g / 1/2 cup uncooked puy lentils
  • red onion, sliced
  • 1 tsp turmeric
  • 1 tsp coriander
  • 0.5 tsp cumin
  • 1 tsp garam masala
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 0.5 red chili
  • 200 ml coconut milk
  • 100 g spinach
  • 2 sweet potatoes (about 250-300 g each)
  • Salt and pepper to taste


  • Coriander (cilantro)
  • coconut milk
  • chopped fresh chili


  • Preheat the oven to 225°C. 
  • Prick the sweet potatoes with a fork and place in the oven. Bake for 1 h, or until soft.
  • Cook the lentils following pack instructions. 
  • Heat a large frying pan with a little bit of coconut oil. Add the onions and sauté for a minute. Add the spices and cook for a minute or so, or until fragrant. 
  • Add the garlic, ginger and chili, and cook for a minute or two. Then pour in the coconut milk and simmer on a low heat for 10 minutes. Add the spinach and cooked lentils and simmer for another 10 minutes. Add more water if it gets too thick then add salt and pepper to taste.
  • Once the potatoes are cooked, cut it open and press it gently on the side with the help of a clean kitchen cloth (so you don't burn your fingers!)
  • Divide the curried lentils over the sweet potato and top with fresh coriander, a drizzle of coconut milk and chopped fresh chili!