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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.