Sweet Potato Red Lentil Curry Recipe

Introduction

This Sweet Potato Red Lentil Curry is a comforting, flavorful dish that’s perfect for cozy dinners. Combining tender sweet potatoes with nutritious red lentils and warm spices, it’s both hearty and satisfying. Plus, it’s easy to make and naturally vegan.

Ingredients

• 2 tbsp coconut oil, divided (30 g)
• 2 medium sweet potatoes, cut into ½-inch cubes (approx. 5 cups, 665 g)
• 1 medium yellow onion, diced (150 g/1 ¼ cups)
• 3 cloves garlic, minced or grated
• 1-inch piece ginger, grated
• 1 tbsp Indian mild curry paste (20 g)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp garam masala
• 1 cup red lentils, rinsed (210 g)
• 1 cup canned or fresh diced tomatoes (230 g, approx. 3-4 Roma tomatoes)
• 1 (398 mL) can coconut milk
• 4 cups vegetable stock or water (1000 mL)
• ⅓ cup finely chopped fresh cilantro (20 g)
• ½ lime, juiced
• Salt and pepper, to taste

Instructions

1. Step 1: In a large pot over medium heat, heat 1 tbsp coconut oil. When hot, add the sweet potatoes, season with salt and pepper, and cook for 6-8 minutes, stirring occasionally, until browned. Transfer to a bowl and set aside.
2. Step 2: In the same pot, add the remaining coconut oil and reduce heat to medium-low. Add the diced onions and cook for 4-6 minutes, stirring often, until tender.
3. Step 3: Add minced garlic and grated ginger to the pot. Cook for 2-3 minutes, stirring occasionally. If using fresh diced tomatoes, add them now; if canned, reserve them for later.
4. Step 4: Stir in the curry paste, turmeric, cumin, coriander, and garam masala. Cook for 1 minute, stirring constantly, until fragrant.
5. Step 5: Add coconut milk, vegetable stock or water, rinsed lentils, and the browned sweet potatoes back into the pot. If using canned diced tomatoes, add them now. Season with a pinch of salt.
6. Step 6: Bring the mixture to a boil over high heat. Once boiling, reduce to a low simmer and cook for 20-25 minutes, stirring occasionally, until lentils and sweet potatoes are tender. Increase cooking time to 25-30 minutes if using green or brown lentils.
7. Step 7: Stir in lime juice and chopped cilantro, reserving some cilantro for garnish. Taste and adjust seasoning with salt as needed.
8. Step 8: Serve hot, accompanied by cooked rice, naan, lime wedges, and garnish with toasted coconut flakes and extra cilantro if desired.

Tips & Variations

• You can use light or full-fat coconut milk depending on your preference for creaminess.
• For a spicier curry, add chopped green chilies or a pinch of cayenne pepper along with the spices.
• Swap red lentils with green or brown lentils; just note the longer cooking time required.
• To add extra protein, serve with a side of yogurt or a sprinkle of toasted nuts.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days. The curry will thicken when chilled; thin it out by stirring in a little broth or water when reheating. To freeze, cool completely and place in freezer-safe containers or bags for up to 2-3 months. Thaw in the fridge overnight before reheating gently on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils in this recipe?

Yes, you can substitute red lentils with green or brown lentils. Just keep in mind these take longer to cook, usually about 25-30 minutes, so adjust cooking time accordingly.

Is this curry spicy?

This curry uses mild Indian curry paste and warm spices, so it’s gently spiced rather than hot. You can easily adjust the heat level by adding chili peppers or cayenne if you prefer more spice.

Sweet Potato Red Lentil Curry Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This Sweet Potato Red Lentil Curry is a hearty, flavorful vegan dish combining tender sweet potatoes, protein-packed red lentils, and warming Indian spices, simmered in creamy coconut milk. Perfect for a nutritious weeknight dinner, it’s easy to make and pairs wonderfully with rice or naan.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium sweet potatoes, cut into ½-inch cubes (approx. 5 cups, 665 g)
• 1 medium yellow onion, diced (150 g/1 ¼ cups)
• 3 cloves garlic, minced or grated
• 1-inch piece ginger, grated
• 1 cup canned or fresh diced tomatoes (230 g, approx. 3–4 Roma tomatoes)

Spices & Paste

• 1 tbsp Indian mild curry paste (20 g)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp garam masala

Other Ingredients

• 2 tbsp coconut oil, divided (30 g)
• 1 cup red lentils, rinsed (210 g; can substitute with green or brown lentils)
• 1 398 mL can coconut milk
• 4 cups vegetable stock or water (1000 mL)
• ⅓ cup finely chopped fresh cilantro (20 g)
• ½ lime, juiced
• Salt and pepper, to taste

Instructions

1. Brown Sweet Potato: In a large pot over medium heat, heat 1 tablespoon of coconut oil. When hot, add the sweet potato cubes, season with salt and pepper, and cook for 6-8 minutes, stirring occasionally, until browned. Transfer to a bowl and set aside. The sweet potatoes will finish cooking later.
2. Cook Onion: Add the remaining coconut oil to the same pot and reduce heat to medium-low. Add diced onion and cook for 4-6 minutes, stirring often, until tender and translucent.
3. Add Garlic & Ginger: Stir in the minced garlic and grated ginger; cook for 2-3 minutes, stirring occasionally. If using fresh diced tomatoes, add them now. If using canned tomatoes, hold off.
4. Add Spices: Add the curry paste, turmeric, cumin, coriander, and garam masala to the pot. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
5. Add Liquid, Lentils & Sweet Potato: Pour in the coconut milk and vegetable stock or water. Add the rinsed red lentils and the reserved browned sweet potatoes. If using canned diced tomatoes, add them now as well. Season lightly with salt. Bring the mixture to a boil over high heat.
6. Simmer the Curry: Once boiling, reduce heat to low and maintain a gentle simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until lentils and sweet potatoes are tender. If using green or brown lentils, extend cooking to 25-30 minutes or until tender.
7. Add Seasonings: Stir in lime juice and finely chopped cilantro, reserving a little cilantro for garnish. Adjust salt and pepper to taste.
8. Serve: Serve the curry hot with cooked rice, naan bread, lime wedges, and optionally topped with toasted coconut flakes and additional cilantro.

Notes

• You can use either light or full-fat coconut milk according to your preference and dietary needs.
• Store leftovers in the fridge for up to 5 days. The curry will thicken after refrigeration; thin it out by stirring in a bit of broth or water when reheating.
• To freeze, cool the curry completely and store it in freezer bags or sealed containers for 2-3 months. Thaw in the fridge before reheating.

Keywords: Sweet Potato Curry, Red Lentil Curry, Vegan Indian Curry, Coconut Milk Curry, Healthy Vegan Dinner