This lentil sweet potato curry is so creamy and comforting. It's a also a one pot recipe that comes together in under 30 minutes. Serve with a steaming bowl of rice or fresh naan for the ultimate no fuss midweek meal.
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Looking for a comforting, vegan curry that comes together easily on a weeknight? This ultra-creamy red lentil and sweet potato curry is the recipe for you! Ready in just 30 minutes using only one pot, this gluten-free dish gets its luxuriously smooth texture from red lentils that break down as they cook.
Flavored with a homemade curry spice blend, gently spiced tomato sauce, and seasoned with a squeeze of lime juice, this curry capitalizes on the natural sweetness of sweet potatoes. Easy to make and infinitely adaptable, this curry is perfect for vegetarians and vegans looking for a nourishing, hearty meal that feels like a warm hug in a bowl.
Related Post: Indian Pumpkin Curry
🛒Ingredients
- Onion, Garlic, Ginger: These ingredients are aromatic and contribute essential oils and compounds that infuse the entire dish with a rich fragrance. Cooking them at the beginning helps release these aromatic compounds.
- Curry Powder, Cumin, Coriander, Turmeric & Chili Powder: Curry powder, cumin, coriander, turmeric, and chili powder are ideal choices for this recipe because collectively they create a harmonious blend of warm, earthy, slightly spicy flavors that complement the sweetness of the sweet potatoes and the creaminess of the coconut milk.
- Sweet Potatoes: You'll only need two peeled and diced sweet potatoes. Dice them into 1 inch size pieces.
- Red Lentils: Red lentils have a shorter cooking time compared to other lentil varieties. They cook relatively quickly and become soft, making them suitable for a curry that doesn't require a long simmering time.
- Canned Tomatoes: Choose chopped tomatoes for this recipe. Using canned tomatoes keeps this recipe simple, lowers the cooking time and keeps your curry from getting dry.
- Coconut Milk: Coconut milk adds a rich, creamy texture, which gives this sweet potato curry a luxuriously creamy mouthfeel.
- Vegetable Broth: Vegetable broth adds a flavorful liquid base, adding depth to the dish without overpowering the natural sweetness of the sweet potatoes and the earthiness of the lentils.
- Lime Juice: A squeeze of lime juice adds a bright and citrusy acidity that cuts through the richness of the curry, balancing the flavors.
👨🍳How To Make Lentil Sweet Potato Curry
- Step 1- Prepare The Lentils: Rinse the red lentils under cold water until the water runs clear. This will remove any dust or debris that might be on them.
- Step 2 - Sauté Aromatics: In a large pot or deep skillet, heat coconut oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Step 3 - Add The Curry Spices: Stir in the curry powder, ground cumin, ground coriander, turmeric, and chili powder. Cook the spices for 1-2 minutes to release their flavors.
- Step 4 - Add Vegetables and Lentils: Add your diced sweet potatoes and rinsed lentils to the pot and stir until everything is coated in in the curry spices.
- Step 5 - Add The Liquids: Now, add the diced tomatoes (with their juices), coconut milk, and vegetable broth to the pot. Stir well to combine.
- Step 6 - Simmer Your Sweet Potato Curry: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils and sweet potatoes are tender.
- Step 7 - Adjust The Seasoning: Season the curry with salt and pepper to taste. Adjust the spice levels if needed by adding more chili powder. If the curry is too thick for your liking, add a bit more water and reheat gently.
- Step 8 - Add The Lime Juice & Garnish: Once the lentils and sweet potatoes are fully cooked and the curry has thickened, remove the pot from heat. Squeeze the juice of half a lime into the pot and stir to combine. Garnish with fresh cilantro if desired.
Top Tip
Be sure to cut your sweet potatoes into even chunks. I recommend 1 inch pieces. Any smaller and the sweet potatoes will get mushy.
🍽️Serving Suggestions
- Turn on your rice cooker while you make this curry, and enjoy a side of rice cooker coconut rice.
- In my opinion, flatbread is the ultimate curry companion. I love this vegan recipe for Turkish flatbread, or you could grab some naan bread from the grocery store.
- A cooling cucumber salad is always a great complement to a curry recipe.
- Mix together a combination of coconut yogurt, grated cucumber and shredded mint for a homemade vegan raita.
❄️Storage Instructions
Refrigerator
Allow the curry to cool to room temperature before storing. Then,transfer it into airtight containers or sealable bags. It should stay fresh in the fridge for 3-4 days. Reheat gently in the microwave or on the stove-top over medium heat.
Freezer
Once the curry has cooled, portion it into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight before reheating on the stove-top.
🙋Frequently Asked Questions
No, red lentils, commonly used in curries, do not require soaking before cooking. They have a relatively short cooking time and can be rinsed and used directly in recipes without pre-soaking.
Other lentils, especially those with longer cooking times, may result in overcooked sweet potatoes, potentially turning them mushy. The choice of red lentils in this original recipe is intentional, as they cook relatively quickly and contribute to a creamy texture without overcooking the sweet potatoes. I recommend sticking with red lentils for the best outcome in terms of both flavor and texture.
Yes, you can use fresh tomatoes instead of canned chopped tomatoes in this recipe. However, keep in mind that fresh tomatoes have a different water content, so you may need to adjust the quantity to maintain the desired consistency. The flavor profile may also vary slightly, with fresh tomatoes providing a more vibrant and pronounced taste, but it's a matter of personal preference, and you can compensate by adding a bit of tomato sauce or juice if needed.
Vegan Indian Recipes
Love curries and Indian recipes? Check out my other vegan Indian recipes
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📖 Recipe
Lentil Sweet Potato Curry
Ingredients
- 2 tablespoons coconut oil or vegetable oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder adjust to taste
- 2 medium-sized sweet potatoes peeled and diced into 1 inch pieces
- 1 cup dried red lentils rinsed and drained
- 1 can 14 oz diced tomatoes
- 1 14 ounce can coconut milk
- 1 cup vegetable broth
- ½ lime juice of
- Salt and pepper to taste
Instructions
- Rinse the red lentils under cold water until the water runs clear. Set aside.
- In a large pot or deep skillet, heat coconut oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Stir in the curry powder, ground cumin, ground coriander, turmeric, and chili powder. Cook the spices for 1-2 minutes to release their flavors.
- Add the diced sweet potatoes and rinsed lentils to the pot and stir until everything is coated in in the curry spices.
- Now, add the diced tomatoes (with their juices), coconut milk, and vegetable broth to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils and sweet potatoes are tender.
- Season the curry with salt and pepper to taste. Adjust the spice levels if needed by adding more chili powder.
- Once the lentils and sweet potatoes are fully cooked and the curry has thickened, remove the pot from heat. Squeeze the juice of half a lime into the pot and stir to combine. Garnish with fresh cilantro if desired.
- Serve the sweet potato lentil curry over cooked rice or with naan bread.
Bubbles
This lentil sweet potato curry is both nutritious and delicious! The curry is so creamy and I love how the sweet potatoes add a hint of sweetness to the dish. Making this again for my friends this weekend.
Nessa
I love this recipe. It is so filling and at the same time healthy. Also very easy to make specially now that I've been so busy at work. This is one of my new go-tos.
Keri Bevan
It's one of my go-to midweek meals too! So glad you enjoyed it.
Eve
Didn't know sweet potato and lentil can be cooked this way! Been looking for vegan recipes for my diet and when I tried this recipe out I was absolutely amazed! Such an easy recipe to make and it is really healthy and delicious.
Keri Bevan
Hi Eve, Thank you for your feedback. It means a lot to me! So pleased you liked the sweet potato curry recipe.xx
Alondra
I made these Lentil Sweet Potato Curry with lime juice. The citrusy kick added this zing that made the curry feel lighter. It's a clever and delicious twist to the usual curry I've known to love.
Keri Bevan
Hi Alondra, So pleased you liked the recipe. The lime juice is the secret ingredient that really ties it all together.
Cristina
Used fresh tomatoes instead of canned, and it turned out really delicious and fresh. The blend of spices was spot-on, and the coconut milk added such a nice richness to the dish. The lime juice at the end added a nice tanginess that tied everything together perfectly.