Sweet Potato Lentil Curry

About this Curry

This easy Indian-inspired coconut curry features sweet potato, red lentils, coconut and spices like turmeric, cumin and garam masala.

With the creamy texture, wholesome ingredients and warming spices, it’s a comforting and delicious way to warm up on a cold day.

The recipe is made with simple ingredients and prepared in one pot in under 40 minutes. It’s also not spicy making it family-friendly, especially served with warm naan, pita or roti for dipping!

Please note the complete ingredient list is located in the recipe card below. This section covers notes on specific ingredients and any possible substitutions.

• Coconut Oil: Coconut oil works well for sautéing for curry recipes. You can substitute olive oil, avocado oil or another cooking oil if you prefer. For an oil-free recipe, you can use water.
• Sweet Potato: You’ll need 2 medium-sized sweet potatoes. This recipe would also work with squash of choice such as pumpkin or butternut squash.
• Onion: The recipe calls for yellow onion but you could substitute white onion or shallot if needed.
• Garlic: Fresh garlic is best.
• Ginger: Fresh ginger is best for flavour but you could substitute 1 tsp ground ginger if that’s all you have.
• Mild Curry Paste: Look for an Indian mild curry paste. It should be labelled just as such, “mild curry paste”.
• Spices: You’ll need turmeric, cumin, coriander and garam masala
• Lentils: This recipe uses red lentils but green or brown lentils also work. If you’re using green/brown lentils, the curry will need slightly longer cooking time.
• Chopped Tomato: You can use fresh tomato or canned diced tomato. If you’re using fresh tomato, add them when you add the garlic and ginger. If you’re using canned diced tomato, strain off most of the juice or scoop out about 1 cup of the diced tomatoes and add them when you add the coconut milk.
• Coconut Milk: Use canned coconut milk. You can use light coconut milk or full-fat/regular coconut but I prefer full-fat for a creamier finish.
• Broth: Any vegetable broth works.
• Cilantro: Use fresh cilantro. If you don’t like cilantro, you can omit this ingredient.
• Lime: A bit of fresh lime helps brighten and balance the flavours at the end.

Brown the Sweet Potato

Heat 1 tbsp of the coconut oil in a large pot over medium heat. Add the cubed sweet potato and a season with a pinch of salt and pepper.

Cook it for 6-8 minutes, stirring occasionally until browned, then remove it from the pot.

The sweet potatoes will finish cooking in another step – we’re just building flavour here!

Saute the Aromatics

Reduce the heat to medium-low. Add the rest of the coconut oil to the same pot along with the onion. Cook the onions until tender, about 4-6 minutes, stirring often.

Add the garlic and ginger and cook for another 2-3 minutes, stirring often.

Toast the Spices

Add the curry paste, turmeric, cumin, coriander and garam masala and cook for another minute, stirring constantly until fragrant.

Simmer Curry

Add the coconut milk, vegetable broth (or water), lentils and sweet potato. Season it with a pinch of salt and bring the mixture to a boil over high heat.

Once it’s boiling, reduce the heat to medium-low or you have a gentle simmer. Cook for about 18-20 minutes until the lentils are sweet potato are tender.

Add Seasonings

Finally, stir in the lime juice and cilantro and season to taste with salt.

Enjoy Your Curry!

Serve the curry with freshly cooked rice of choice, warm naan, pita or roti, lime wedges and topped with toasted coconut flakes and more fresh cilantro, if desired.

Notes & Tips

1. It’s not totally necessary to brown the sweet potato in step one but I like the flavour and texture it adds. To save time/effort, you can skip this step and add the sweet potato when you add the lentils and simmer until they’re tender.
2. You could also roast the sweet potato tossed in a little olive oil, salt and pepper at 425 under tender and stir it into the curry at the end.
3. Other vegetables that work well are bell pepper, green beans, spinach, zucchini, cauliflower and carrot. You can add up to 2 cups diced when you add the lentils.
4. For spicy curry, add up to 1 tsp red chili flakes with the rest of the spices.

Instant Pot Instructions

1. Add the garlic, ginger and 1 tbsp of coconut and saute for 2-3 minutes.
2. Add the spices and curry paste and saute 1 more minute, stirring continuously.
3. Add the sweet potato and saute a few more minutes, stirring often.
4. Add everything except the cilantro and lime, seal and cook for 5 minutes on high pressure.
5. Let the pressure release naturally for 15 minutes then release any remaining pressure.
6. Carefully open the lid and stir in the lime and cilantro.

Storing Instructions

• Store in the fridge in an airtight container for up to 5 days.
• It will thicken after storing you can thin it out by stirring in extra broth or water.
• To freeze, cool completely then store in an airtight container or heavy duty freeze bag for up to 3 months. Thaw in the fridge before reheating.

More Curry Recipes

So many curries, so little time! Here are some more reader-favourite recipes you might enjoy:

• Butternut Squash Curry: Beautiful Thai-inspired butternut squash curry.
• Kabocha Squash Curry: Creamy, sweet kabocha squat is amazing for curries!
• Sweet Potato Chickpea Curry: Another sweet potato curry recipe.
• Cauliflower Chickpea Curry: A fan-favourite curry you’ll love.
• Vegan Panang Curry with Tofu: My personal favourite!
• Red Lentil Cauliflower Curry: Another red lentil curry recipe.

Extra sweet potatoes? Make sweet potato lentil soup, sweet potato pie, stuffed sweet potatoes, sweet potato breakfast bowls or sweet potato cookies.