Curried Lentil and Sweet Potato Pot Pie


This pot pie leans into canned lentils and frozen spinach for ease. You’ll top the whole thing with a sheet of puff pastry and throw it in the oven to bake. Puff tends to come in packages of either 14 or 17 ounces and can contain one or two sheets. You’ll need just one sheet for the pot pie, and will roll it out lightly to a size that is just a tad larger than your baking dish. To thaw the spinach, either let it thaw naturally in the fridge, or place it in a large sieve and run warm water over it until thawed (it will thaw very quickly), and then wring out as much water as possible.

Active Time: 35 Mins

Total Time: 1 hr 20 min



  • 2 medium white or yellow onions
  • 5-inch piece of ginger
  • 6 cloves garlic
  • 1 ½ lbs sweet potatoes (2 medium)


  • 1 (15-ounce) can lentils
  • Kosher salt, freshly ground black pepper
  • ¼ cup olive oil
  • 1 tablespoon plus 1 teaspoon curry powder
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons ground turmeric
  • 2 (15-ounce) cans full fat coconut milk
  • Maldon salt


  • 1 egg


  • 2 (10-ounce) packs frozen chopped spinach, thawed
  • 1 (14-17ounce) package puff pastry, thawed overnight in the refrigerator

1. Do some prep:

  • Preheat the oven to 400.
  • Peel and roughly chop 2 white or yellow onions.
  • Finely chop enough ginger to measure ¼ cup (no need to peel the ginger.)
  • Peel and finely chop 6 cloves garlic.
  • Peel 1 ½ pounds of sweet potatoes and cut them into ½-inch cubes to measure 4 heaping cups.
  • Drain and rinse 1 can lentils.

2. Make the filling:

  • Heat a large Dutch oven over medium-high heat. Add 3 tablespoons of olive oil and swirl to coat. Add the chopped onions and ginger and season generously with salt and pepper. Saute, stirring occasionally, until the onions are softened and, along with the ginger, just begin to turn lightly golden, about 8-10 minutes.
  • Add the chopped garlic. Stir until fragrant and softened, about 2 minutes, reducing heat if necessary to prevent burning.
  • Toast the spices by pushing aromatics to one side of the pot, adding an additional 1 tablespoon olive oil to the center, followed by 1 tablespoon plus 1 teaspoon curry powder, ¼ teaspoon red pepper flakes, 1 teaspoon cinnamon, and 1 ½ teaspoons turmeric. Let cook, coating the spices in oil, until fragrant, 1 minute. Incorporate into aromatics and continue sauteeing for another minute.
  • Add ⅔ cup cold water and stir. This will cool down the pan and help prevent coconut milk from splitting. Add the lentils, cubed sweet potatoes, and two 15 ounce cans of coconut milk.
  • Bring to a boil and reduce heat to maintain a brisk simmer. Cook, stirring occasionally, until sweet potatoes are just barely tender, about 7-9 mins, (they’ll continue cooking in the oven), scraping bottom of pot to prevent scorching.
  • Place thawed spinach in a kitchen towel and squeeze with all your might to expel as much water as possible. Add to the pot, and stir to distribute and just warm through. Taste for seasoning and adjust with additional salt, pepper, and/or red pepper flakes. This will need a lot of salt! Don’t be shy.
  • Transfer filling to a 9” x 13” baking dish.

3. Top with puff and bake:

  • On a lightly floured surface, roll puff pastry (if necessary) to approximately 10” x 14”. Place on top of filling. Pastry should come just over the sides of the baking dish. Press down on the pastry to secure to the sides of the pan, gently folding the corners to crease and make a seal.
  • Beat 1 egg in a small dish. Using a pastry brush, lightly coat the top of the pastry with the egg wash. Sprinkle with Maldon salt and cracked black pepper.
  • With a sharp paring knife, cut a series of vent holes, about 2-inches in length and 2 inches apart. Transfer to the oven and bake for 15 minutes. Reduce heat to 350 degrees and continue baking for an additional 25-30 minutes, until pastry is puffed and deeply golden brown. Let rest 10-15 minutes before cutting into portions and serving.

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