Sweet Potato Red Lentil Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Seasonings: Stir in lime juice and finely chopped cilantro, reserving a little cilantro for garnish. Adjust salt and pepper to taste.
- 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
Find it online: https://ellaeatsdaily.com/sweet-potato-red-lentil-curry-recipe/
