Red Lentil Sweet Potato Curry comes together in just 30 minutes and is made entirely in one-pan! This easy cozy meal will be a new favorite on your weekly rotation.

A bowl of sweet potato lentil curry topped with cilantro

Easy Sweet Potato And Lentil Curry

If you’re craving something cozy, nourishing, and packed with flavor then this Lentil and Sweet Potato Curry is the perfect one-pot meal for you!

It’s Mmade with wholesome ingredients like red lentils, creamy coconut milk, and nutrient-dense sweet potatoes, making it a perfect vegetarian and vegan-friendy meal for an easy weeknight dinner or meal prep.

This lentil curry is warm and bursting with so much flavor you’ll be coming back for seconds…and maybe even thirds. 😉

Why You’ll Love This Recipe

  • Easy and one-pan: Minimal cleanup, maximum flavor—this curry comes together in just one pot or pan!
  • Packed with nutrients: Lentils, sweet potatoes, and spinach give you a boost of protein, fiber, vitamins, and minerals.
  • Rich and creamy: Coconut milk makes it luxuriously creamy while keeping it dairy-free.
  • Budget-friendly: Using affordable, simple ingredients, this recipe is perfect for feeding a family or meal-prepping on a budget.
  • Customizable: Easily adjust the spice level, add extra veggies, or swap ingredients to suit your taste and dietary needs.

Lentil Sweet Potato Curry Ingredients

ingredients to make sweet potato lentil curry
  • Avocado Oil: Adds healthy fats and a subtle, buttery flavor to the curry’s base.
  • Onion: Provides a sweet and savory foundation, enhancing the curry’s flavor.
  • Garlic: Brings a burst of aromatic goodness that complements the spices beautifully.
  • Ginger: Adds a touch of warmth and zing, perfect for balancing the curry’s rich flavors.
  • Sweet Potatoes: Their natural sweetness and creamy texture make this curry hearty and satisfying.
  • Red Lentils: Quick-cooking and protein-rich, red lentils add thickness and protein to the dish.
  • Curry Powder: A blend of spices like turmeric, cumin, and coriander, this is the main flavor base.
  • Turmeric Powder: Adds color and a hint of earthiness while packing in anti-inflammatory benefits.
  • Crushed Tomatoes: Adds acidity and richness to balance the creamy coconut milk.
  • Coconut Milk: Gives the curry its creamy, velvety texture and delicious coconut flavor.
  • Vegetable Broth: Enhances the flavor and creates a flavorful, hearty base.
  • Spinach: Adds color, texture, and a boost of iron and other nutrients to round out the curry.

*This is just a recipe overview. The full recipe with measurements can be found below in the recipe card.

How To Make Curry With Lentils And Sweet Potato

Step 1

Heat the avocado oil in a pan, then add the onion, garlic and ginger and sauté for 2 minutes. Next add the sweet potatoes and lentils.

  • sautéd garlic, onion and ginger in a taupe pan
  • onions, cubed sweet potato and red lentils in a taupe pan

Step 2

Add the remaining ingredients, expect for the spinach and bring to a light boil. Then cover and simmer for 20 minutes. Next add the spinach and stir together until the spinach is wilted.

  • sweet potato, red lentils, broth and crushed tomato in a taupe pan
  • sweet potatoes, lentils and spinach in a taupe pan

Step 3

Season with salt and pepper to taste. Top with cilantro and serve. (You can serve this curry on its own, with rice, or naan bread!)

  • A pan of sweet potato lentil curry
  • sweet potato lentil curry in a white bowl with a gold spoon

Recipe Variations

  • Add protein: Stir in cubed tofu, or even diced chicken or shrimp if you’re not vegetarian. You could also serve it over a bed of quinoa for an extra protein boost.
  • Spice it up: Love a little heat? Add a pinch of cayenne, red pepper flakes, or even fresh diced chili for a spicier curry.
  • Switch up the greens: If you don’t have spinach, kale or Swiss chard works well too. Just add the greens at the end of cooking so they wilt perfectly.

What To Serve With This Curry Recipe

This hearty Lentil and Sweet Potato Curry can be enjoyed on it’s own or with a variety of sides. Here are some ways I love serving this curry:

  • Rice: Basmati or Jasmine rice are the two most common types of rice to serve with curry, but you can also use brown rice.
  • Naan or Roti: Serve warm, soft naan or roti on the side for scooping up every last bit of curry. You can even toast or char it for extra flavor.
  • Quinoa or Cauliflower Rice: For a lighter, low-carb option, quinoa or cauliflower rice works wonderfully and adds a bit more protein and fiber!
  • Fresh Salad: A side salad is always light and fresh and perfect to enjoy on the side with a warm curry.
  • Roasted Vegetables: Roasted carrots, bell peppers, or Brussels sprouts make for a colorful, nutritious side dish that complements the curry’s flavors.

How To Store, Freeze And Reheat

  • Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
  • Freeze: This curry freezes well! Let it cool completely, then store in freezer-safe containers for up to 3 months.
  • Reheat: For best results, reheat on the stove over low heat until warmed through. If reheating from frozen, thaw in the fridge overnight before reheating. Add a splash of vegetable broth or coconut milk if it’s too thick.

Expert Tips For Making Lentil Sweet Potato Curry

  1. Rinse the lentils: Don’t skip rinsing the lentils! Rinsing the red lentils helps remove any bitterness and impurites.
  2. Cut sweet potatoes evenly: Chop the sweet potatoes into small, even cubes to help them cook faster and more uniformly. (The smaller the sweet potatoes and cut, the quicker they’ll cook.)
  3. Adjust thickness: If the curry is too thick for your liking, add a little more vegetable broth to reach your desired consistency.
  4. Finish with fresh herbs: If you have fresh cilantro, add a handful just before serving for an extra pop of color and flavor and freshness.
two bowls of sweet potato lentil curry topped with coconut milk and cilantro

Frequently Asked Questions

Can I make this in a slow cooker?

Absolutely! Just add all the ingredients to the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours until the sweet potatoes and lentils are tender.

Is this recipe spicy?

No. This lentil sweet potato curry is made with Indian curry powder which is not spicy. If you prefer a spicy curry feel free to add some chili flakes or cayenne!

Can I use canned lentils?

Red lentils don’t typically come in a canned variation. For the best results I recommend using dried lentils in this recipe, however if you must you can use canned brown lentils. If you do you’ll need to remove one cup of the vegetable broth in the recipe.

Can I skip the coconut milk?

You can substitute it with cashew cream or a thick oat milk if you prefer, or just leave it out entirely. This will affect the creaminess of the curry.

Try These Curry Recipes Next!

If you tried this Butternut Squash Kale Salad or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

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A bowl of sweet potato lentil curry topped with cilantro

Red Lentil Sweet Potato Curry

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  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Pan
  • Cuisine: Indian
  • Diet: Vegan
Print Recipe

Description

Lentil Sweet Potato Curry is perfect for a one-pan cozy meal!

Ingredients

Units Scale
  • 1 tbsp avocado oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp ginger, finely chopped
  • 2 medium sweet potatoes, cubed (about 3 cups)
  • 3/4 cup red lentils
  • 2 tbsp curry powder
  • 1/2 tsp turmeric powder
  • 1 cup crushed tomatoes
  • 1 cup coconut milk
  • 2 cups vegetable broth
  • 2 cups spinach, roughly chopped
  • salt and pepper to taste
  • Cilantro to garnish

Instructions

  1. Rinse the lentils in cold water until the water runs clear. Set aside
  2. Heat the avocado oil in a large pan on medium-high heat.
  3. Add the onion, garlic and ginger and sauté for 2 minutes.
  4. Add the sweet potatoes, red lentils, curry powder, turmeric, crushed tomatoes, coconut milk and broth.
  5. Mix together and bring to a light boil on high heat.
  6. Reduce heat to medium-low, cover the pan and let simmer for 20 minutes, or until the sweet potato is tender.
  7. Add the spinach and stir until the spinach is wilted.
  8. Season with salt and pepper to taste and garnish with cilantro.

Notes

  • Depending on how salty the broth is that you use, you may need more or less salt. Adjust to your preffered taste.
  • Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 247
  • Sugar: 3g
  • Fat: 16g
  • Carbohydrates: 23g
  • Fiber: 4.5g
  • Protein: 7.5g