Sweet Potato and Lentil Curry – Cozy, Flavorful, and Easy to Make

Sweet Potato and Lentil Curry is the kind of meal that makes the whole kitchen smell warm and welcoming. It’s hearty without feeling heavy, and it hits that sweet spot between comfort food and feel-good nutrition. With tender chunks of sweet potato, creamy lentils, and a fragrant sauce, it’s satisfying on its own or over rice.

Whether you’re feeding a crowd or meal prepping for the week, this dish delivers big flavor with simple ingredients.

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Sweet Potato and Lentil Curry - Cozy, Flavorful, and Easy to Make

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 tablespoon coconut oil (or olive oil)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste or 2–3 teaspoons curry powder (adjust to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4–1/2 teaspoon chili flakes or cayenne (optional, for heat)
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) coconut milk (full-fat for creamier sauce)
• 3 cups vegetable broth (more as needed)
• 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
• 1 tablespoon soy sauce or tamari (or 1 teaspoon salt, to taste)
• 1 teaspoon maple syrup or sugar (optional, to balance acidity)
• Juice of 1/2 lime (plus wedges for serving)
• Fresh cilantro, chopped (for garnish)
• Cooked rice or warm naan, for serving

Method

 

1. Prep your base. Heat the coconut oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes, stirring occasionally so it doesn’t brown too quickly.
2. Build the flavor. Add the garlic and ginger. Cook for 1 minute until fragrant. Stir in the red curry paste (or curry powder), cumin, turmeric, and chili flakes. Toast the spices for 30 seconds to wake them up.
3. Add the main ingredients. Stir in the sweet potatoes, red lentils, coconut milk, diced tomatoes, and vegetable broth. Add the soy sauce or tamari. Mix well to combine.
4. Simmer gently. Bring to a light boil, then reduce to a simmer. Cover and cook for 20–25 minutes, stirring every 5 minutes. The lentils should be soft and the sweet potatoes tender but not falling apart.
5. Adjust the thickness. If the curry is too thick, add a splash of broth or water. If it’s too thin, simmer uncovered for another 5 minutes until it reaches your preferred consistency.
6. Balance the flavors. Stir in the lime juice and maple syrup, if using. Taste and adjust with more salt, lime, or chili for heat. The flavors should be warm, bright, and well-rounded.
7. Serve. Ladle the curry over rice or with naan. Garnish with chopped cilantro and an extra squeeze of lime. Enjoy warm.

What Makes This Special

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This curry balances sweetness from the sweet potatoes with earthy lentils and a gently spiced coconut-based sauce. It’s easy to customize, cooks in one pot, and uses pantry staples you might already have on hand. Plus, it’s naturally vegan, gluten-free, and high in fiber and plant-based protein.

Best of all, it tastes even better the next day—perfect for leftovers or lunches.

What You’ll Need

• 1 tablespoon coconut oil (or olive oil)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste or 2–3 teaspoons curry powder (adjust to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4–1/2 teaspoon chili flakes or cayenne (optional, for heat)
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) coconut milk (full-fat for creamier sauce)
• 3 cups vegetable broth (more as needed)
• 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
• 1 tablespoon soy sauce or tamari (or 1 teaspoon salt, to taste)
• 1 teaspoon maple syrup or sugar (optional, to balance acidity)
• Juice of 1/2 lime (plus wedges for serving)
• Fresh cilantro, chopped (for garnish)
• Cooked rice or warm naan, for serving

Step-by-Step Instructions

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1. Prep your base. Heat the coconut oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes, stirring occasionally so it doesn’t brown too quickly.
2. Build the flavor. Add the garlic and ginger. Cook for 1 minute until fragrant.

   Stir in the red curry paste (or curry powder), cumin, turmeric, and chili flakes. Toast the spices for 30 seconds to wake them up.

3. Add the main ingredients. Stir in the sweet potatoes, red lentils, coconut milk, diced tomatoes, and vegetable broth. Add the soy sauce or tamari.

   Mix well to combine.

4. Simmer gently. Bring to a light boil, then reduce to a simmer. Cover and cook for 20–25 minutes, stirring every 5 minutes. The lentils should be soft and the sweet potatoes tender but not falling apart.
5. Adjust the thickness. If the curry is too thick, add a splash of broth or water.

   If it’s too thin, simmer uncovered for another 5 minutes until it reaches your preferred consistency.

6. Balance the flavors. Stir in the lime juice and maple syrup, if using. Taste and adjust with more salt, lime, or chili for heat. The flavors should be warm, bright, and well-rounded.
7. Serve. Ladle the curry over rice or with naan.

   Garnish with chopped cilantro and an extra squeeze of lime. Enjoy warm.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The flavors deepen after a day, so leftovers are excellent.
• Freezer: Freeze in portions for up to 3 months.

  Leave a little headspace in the container because the curry will expand as it freezes.

• Reheating: Warm on the stovetop over low heat with a splash of water or broth to loosen the sauce. Microwave in short bursts, stirring between intervals.

Benefits of This Recipe

• Nutrient-dense: Sweet potatoes pack vitamin A and fiber, while lentils add protein, iron, and folate.
• Budget-friendly: Lentils and canned tomatoes are inexpensive pantry staples that stretch a meal.
• One-pot convenience: Minimal cleanup and simple steps make it weeknight-friendly.
• Customizable: Adjust the spice level, swap vegetables, and use what you have on hand.
• Great for meal prep: Holds up well in the fridge and freezer without losing quality.

Pitfalls to Watch Out For

• Overcooking lentils: Red lentils cook quickly and can turn mushy if boiled hard. Keep the heat at a gentle simmer.
• Uneven sweet potato pieces: Cut them into similar-sized cubes so they cook evenly and finish at the same time as the lentils.
• Skipping salt and acid: Salt and lime juice make the flavors pop.

  Without them, the curry can taste flat.

• Too thick or too thin: Coconut milk and lentils thicken as they cook. Adjust with broth at the end to reach a creamy, spoonable consistency.
• Using old spices: Stale spices lose punch. Fresh curry paste or recently opened ground spices elevate the dish.

Alternatives

• Swap the lentils: Use brown or green lentils if that’s what you have.

  They’ll take longer to cook (30–35 minutes) and keep their shape more.

• Make it tomato-free: Skip the diced tomatoes and use more broth and a splash of coconut cream for a richer, milder sauce.
• Add greens: Stir in spinach or kale during the last 2–3 minutes of cooking for extra color and nutrients.
• Boost protein: Add chickpeas, tofu cubes, or shredded cooked chicken (if not keeping it vegan).
• Change the spice profile: Try garam masala and smoked paprika instead of curry paste, or add a cinnamon stick and cardamom pods for warmth.
• Lower-fat option: Use light coconut milk and reduce the oil. The sauce will be thinner, so simmer a bit longer to thicken.

FAQ

Can I make this in a slow cooker?

Yes. Sauté the onion, garlic, ginger, and spices on the stovetop first for best flavor.

Transfer to the slow cooker with the rest of the ingredients (except lime and cilantro) and cook on Low for 5–6 hours or High for 2.5–3 hours. Stir in lime juice at the end.

Do I need to soak red lentils?

No soaking needed. Rinsing is enough.

Red lentils cook quickly and break down slightly to thicken the sauce, which works perfectly in this curry.

What can I use instead of coconut milk?

Use cashew cream (blend soaked cashews with water) or a thick oat cream. You can also use regular dairy cream if you don’t need it to be vegan. Adjust thickness with broth as needed.

How can I make it spicier?

Add more red curry paste, extra chili flakes, or a chopped fresh chili.

You can also stir in a little hot sauce at the end to control the heat level.

What should I serve with this?

Steamed basmati or jasmine rice is classic. Naan or flatbread is great for scooping. For a lighter option, try cauliflower rice or a crisp cucumber salad on the side.

Can I use pre-cooked lentils?

Yes, but reduce the broth to start.

Add pre-cooked lentils in the last 10 minutes so they warm through without turning mushy. Adjust the liquid as needed.

How do I thicken the curry without overcooking?

Simmer uncovered for a few minutes and mash a few sweet potato cubes against the pot wall. The starch will naturally thicken the sauce.

Is this freezer-friendly?

Absolutely.

Portion into containers, cool fully, and freeze up to 3 months. Thaw overnight in the fridge or gently reheat from frozen with a splash of water.

Wrapping Up

This Sweet Potato and Lentil Curry is a cozy, crowd-pleasing recipe that’s easy to pull together with everyday ingredients. It’s nourishing, flexible, and reliable—great for a weeknight dinner or weekend batch cooking.

Keep the spice level where you like it, finish with lime and cilantro, and you’ll have a pot of comfort that tastes even better the next day.