Sweet Potato, Lentil and Spinach Yellow Thai Curry

Plant based, GF free, Dairy Free
Cook Time 14 mins
Servings 2 (up to 4)


  • 1/2 Sweet Potato
  • 1 Pot of Tasty Kitchen Yellow Thai Paste Pot
  • 1 Full/Half fat can of coconut milk (400ml)
  • 200 g Puy Lentils
  • 1/2 bag Spinach
  • Salt/Pepper (optional)


  •  Chop up half a sweet potato into small cubes.
  • Add 2 teaspoons of oil to the pan and fry for 2 minutes searing the outside.
  • Add your Yellow Thai Paste Pot and fry for a further one minute.
  • Add a can of coconut milk and let it simmer for 8 minutes until the sweet potato starts to soften.
  • Add half a tin of tinned lentils (or 200g if cooking from fresh).
  • Add half a bag of spinach and wilt down and simmer for 2 further minutes, check sweet potato is cooked.
  • Season to taste.


Serve with rice


Green Thai Chicken Curry

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