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This hearty and nourishing red lentil curry with sweet potatoes is a perfect onepot meal that combines protein, fiber, and vibrant spices in a comforting vegan dish. It’s easy to prepare, wholesome, and full of cozy flavors that make it ideal for any day of the week. Whether you need a quick weekday supper or a meal to prep ahead, this curry will not disappoint.
I first made this during a chilly fall evening when I wanted something filling yet light, and it quickly became a weekly favorite in our house. The sweet potatoes add this subtle sweetness that melts perfectly into the spiced lentils.
Ingredients
- One cup red lentils: Rinse thoroughly under cold water to remove dust and improve texture
- Two medium sweet potatoes: diced about 500 grams for natural sweetness and creaminess
- One medium onion: chopped around 150 grams to build the flavor base
- Three cloves garlic: minced for aromatic depth
- One inch fresh ginger: grated gives a fresh, spicy note that brightens the curry
- One 400 gram can coconut milk: adds richness and a smooth mouthfeel
- Four cups vegetable broth: about 960 milliliters for simmering and infusing flavor
- Two tablespoons curry powder: delivers the signature warm and earthy taste choose a balanced blend for best results
- One tablespoon olive oil: for sauteing to bring out the onions’ sweetness
- One teaspoon turmeric powder: contributes color and subtle earthiness
- One teaspoon cumin seeds: provide a toasty, fragrant element
- Salt to taste: helps season and bring all the ingredients together
- Optional fresh cilantro: for garnish adds a fresh herbal lift and pretty contrast
Instructions
- Sauté the Aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about five minutes until translucent and soft which builds the flavor base. Then stir in the minced garlic and grated ginger cooking for another one to two minutes until fragrant.
- Toast the Spices and Add Sweet Potatoes:
- Add the diced sweet potatoes along with curry powder turmeric and cumin seeds to the pot. Stir everything together well letting the spices toast lightly for about five minutes to release their aromatic oils. This step is key for a depth of flavor.
- Add Liquids and Lentils:
- Pour in the vegetable broth and coconut milk then add your rinsed lentils. Stir to combine all ingredients evenly.
- Simmer Until Tender:
- Bring the mixture to a boil then reduce the heat to low and cover the pot. Let it simmer gently for 20 to 25 minutes stirring occasionally to prevent sticking until the lentils and sweet potatoes are fully cooked and tender.
- Season and Rest:
- Taste and season with salt as needed. Cook for another two minutes to let the seasoning absorb. Remove from heat and let the curry rest for a few minutes to thicken slightly.
- Serve and Garnish:
- Ladle the curry into bowls and garnish with fresh cilantro if you like. Serve warm alongside rice or bread to soak up every drop.
One memorable moment was serving this dish at a family potluck where everyone asked for seconds despite it being vegan and gluten-free. It’s proof a hearty meal can be wholesome and crowd-pleasing.
Storage Tips
Store leftovers in an airtight container and refrigerate for up to three days. When reheating stir gently and add a splash of water or broth if the curry has thickened too much. This curry also freezes beautifully just thaw overnight in the fridge before reheating on the stove.
Ingredient Substitutions
Red lentils can be swapped for yellow lentils or split peas for a slightly different texture. Instead of sweet potatoes use butternut squash or pumpkin for a similar sweetness. If you do not have coconut milk on hand canned evaporated milk or a dairy-free creamer can work but will change the flavor profile slightly.
Serving Suggestions
Pair this curry with basmati rice for a classic experience or with warm naan bread to soak up all the luscious sauce. For added greens toss in some spinach or kale during the last few minutes of cooking. A side of cucumber raita or mango chutney can also provide a refreshing contrast.
This sweet potato and red lentil curry is easy nourishing and perfect for meal prep or weeknight dinners. Adjust spices and garnishes to your taste and enjoy warm.
Common Questions About Recipes
- → Can I use other types of lentils?
Red lentils are preferred for their quick cooking and soft texture, but yellow lentils can also work with slight adjustment in cooking time.
- → How can I adjust the spice level?
Increase or reduce curry powder and add fresh chilies or chili powder to match your preferred heat level.
- → Is it possible to make this in advance?
Yes, this dish stores well in the refrigerator for up to 3 days or can be frozen for longer preservation.
- → What is the best way to serve this meal?
Serve warm in bowls alongside rice or naan bread to soak up the flavorful sauce.
- → Can I substitute coconut milk?
You can use a plant-based cream or blended cashews for a similar creamy texture without coconut flavor.