Sweet Potato Red Lentil Curry
on Sep 01, 2023, Updated Aug 12, 2026
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This creamy sweet potato red lentil curry is an easy one-pot dinner made with sweet potatoes, red lentils, coconut milk and warming spices. It’s ready in about 40 minutes and makes a hearty vegan meal that’s perfect served with rice, naan or roti.
The combination of creamy red lentils, sweet potatoes, coconut milk and aromatic spices makes this curry comforting and satisfying without being overly spicy. It’s also great for meal prep and freezes well, so you can make a batch to enjoy throughout the week.
Table of Contents
- What Readers Are Saying
- Why You’ll Love This Sweet Potato Red Lentil Curry
- Ingredients You’ll Need
- Recipe Variations
- How to Make Sweet Potato Red Lentil Curry
- Expert Tips
- Recipe FAQs
- What to Serve with Sweet Potato Lentil Curry
- Instant Pot Instructions
- How to Store
- More Vegan Curry Recipes
- Sweet Potato Red Lentil Curry Recipe
What Readers Are Saying
This is now my most favourite curry of all time, I can hardly wait to eat it in the evening with steamed rice, lime wedges and chopped coriander. It’s a feast, once eaten you just can’t forget it’s delicious complexity, and I’ve tried dozens of sweet potato/lentil combinations, but without a doubt this one pot wonder beats all the others hands down.
Why You’ll Love This Sweet Potato Red Lentil Curry
- Ready in about 40 minutes with simple ingredients.
- Made in one pot for easy cooking and cleanup.
- Vegan and gluten-free.
- Packed with plant-based protein and fibre from red lentils and vegetables.
- Creamy and satisfying thanks to coconut milk and red lentils.
- Mildly spiced, with an easy option to increase the heat.
- Easy to customize with different vegetables, greens or legumes.
- Great for meal prep and stores well in the fridge or freezer.
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Sweet potatoes: You’ll need about 5 cups of cubed sweet potato from 2 medium sweet potatoes. Cut them into roughly ½-inch cubes so they cook evenly. You can leave the skin on or peel them first. Butternut squash or another winter squash can also be used.
- Red lentils: Red lentils are ideal for this curry because they cook quickly and soften as they simmer, helping create the creamy texture. Rinse them before adding them to the pot. Green or brown lentils can be substituted, but they will take longer to cook and will retain more of their shape.
- Coconut milk: Use canned coconut milk. Full-fat coconut milk makes the curry richer and creamier, while light coconut milk works well if you prefer a lighter curry. Either will work.
- Diced tomatoes: You can use canned diced tomatoes or fresh tomatoes. If using canned tomatoes, drain off most of the liquid before adding them. If using fresh tomatoes, add them with the garlic and ginger so they have time to cook down.
- Mild curry paste: Look for an Indian-style mild curry paste. Curry pastes vary by brand, so check the ingredient list and adjust the amount to taste. If you don’t have curry paste, you can substitute 1½ teaspoons mild curry powder.
- Coconut oil: Coconut oil works well for sautéing and complements the coconut milk. You can substitute olive or avocado oil. For an oil-free curry, sauté the vegetables in a splash of water or vegetable broth instead.
- Onion: Yellow onion works well, but white onion or a couple of shallots can also be used.
- Garlic and ginger: Fresh garlic and ginger give the curry the best flavour. Ground ginger can be used in a pinch, but the flavour won’t be quite as fresh.
- Spices: Turmeric, cumin, coriander and garam masala add warmth and depth to the curry. Toasting them briefly with the curry paste helps bring out their flavour.
- Vegetable broth: Use your favourite vegetable broth or stock. Water also works, but broth gives the curry more flavour.
- Cilantro: Fresh cilantro adds brightness at the end. If you don’t like cilantro, simply leave it out.
- Lime juice: Fresh lime juice adds acidity and balances the richness of the coconut milk. Lemon juice can be substituted if needed.
Recipe Variations
- Make it a Thai Curry: To swap this for Thai flavours, swap the spices and Indian curry paste for 2 tbsp Thai red curry paste or yellow curry paste or use this Sweet Potato Tofu Curry recipe for green curry.
- Butternut Squash Lentil Curry: Swap the sweet potato for butternut squash or any other winter squash, or use this Butternut Squash Curry recipe.
- Leafy Greens: Stir in a few handfuls of baby spinach or chopped kale at the end.
- Chickpeas: You can swap the lentils for chickpeas, use 1 19 oz can chickpeas and reduce the vegetable broth to 1 cup.
- Extra Vegetables: Other vegetables that work well are green peas, bell pepper, green beans, zucchini, cauliflower and carrot. You can add up to 2 cups diced veggies when you add the lentils.
- For Spicy Curry: Add up to 1 tsp red pepper flakes with the rest of the spices.
- To add tofu: Prepare the tofu from this Curried Tofu recipe or make crispy baked tofu.
How to Make Sweet Potato Red Lentil Curry
- Heat 1 tablespoon of the coconut oil in a large pot over medium heat. Add the cubed sweet potatoes and season with a pinch of salt and pepper. Cook for 6–8 minutes, stirring occasionally, until lightly browned. Transfer to a bowl and set aside. The sweet potatoes will finish cooking later.
- Reduce the heat to medium-low and add the remaining coconut oil to the same pot. Add the onion and cook for 4–6 minutes, stirring occasionally, until tender. Add the garlic and ginger and cook for another 2–3 minutes. If you’re using fresh tomatoes, add them now. Canned tomatoes will be added later.
- Add the curry paste, turmeric, cumin, coriander and garam masala. Cook for about 1 minute, stirring constantly, until fragrant. This helps bring out the flavour of the spices.
- Add the coconut milk, vegetable broth, red lentils and browned sweet potatoes. If using canned tomatoes, add 1 cup now. Season with a pinch of salt. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook for 20–25 minutes, stirring occasionally, until the lentils are creamy and the sweet potatoes are tender.
- Stir in the lime juice and cilantro. Taste and adjust the salt and seasonings as needed.
- Serve with cooked white or brown rice, warm naan, pita or roti. Finish with fresh cilantro, lime wedges and toasted coconut flakes, if desired.
Expert Tips
- Don’t skip browning if you have the time. Browning the sweet potato adds extra flavour and gives the edges a little more texture. If you’re short on time, you can skip this step and add the raw sweet potato directly with the lentils.
- Cut the sweet potato evenly. Aim for roughly ½-inch cubes so the pieces cook at the same rate as the lentils.
- Adjust the consistency as needed. Red lentils continue absorbing liquid as they sit, so add a splash of vegetable broth or water when reheating if the curry becomes too thick.
- Adjust the heat to taste. Add red pepper flakes or a little extra chili if you want a spicier curry.
Recipe FAQs
Yes. Substitute an equal amount of green or brown lentils, but expect the curry to take about 5–10 minutes longer to cook. They will also hold their shape more than red lentils, so the finished curry will have a different texture.
Yes. To make this curry without lentils, omit the red lentils, or swap for 2 cups cooked chickpeas, and reduce the broth to 1-2 cups, starting with 1 cup and adding more if needed to adjust the consistency as the sweet potato cooks.
No. You can leave the skin on if you prefer. Just scrub the sweet potatoes well before chopping. Peel them if you prefer a smoother texture.
Yes. Stir in up to 4 cups of fresh spinach once the lentils and sweet potatoes are tender. Cook for a minute or two, just until wilted.
Yes. Full-fat coconut milk gives the curry a richer, creamier texture, but light coconut milk works well if you prefer a lighter option.
Yes, but the curry won’t be as creamy or rich. You can substitute cashew cream or milk, although coconut milk gives the best flavour and texture in this recipe.
It’s mildly spiced as written. Curry paste brands vary in heat, so taste yours before adding it and adjust the amount or add red pepper flakes if you prefer a spicier curry.
Yes. Cool the curry completely, then freeze it in airtight containers for up to 3 months. Thaw in the refrigerator and reheat gently, adding a little broth or water if needed.
What to Serve with Sweet Potato Lentil Curry
The curry is filling enough to serve on its own but it’s especially good with something to soak up the creamy curry sauce.
- Rice: Serve over white or brown rice for a simple, filling meal.
- Naan: Warm naan is perfect for scooping up the curry.
- Roti: Serve with roti for another easy option.
- Pita: Warm pita works well if that’s what you have on hand.
- Fresh toppings: Add fresh cilantro, lime wedges or toasted coconut flakes before serving.
- Greens: Serve alongside a simple green salad or sautéed spinach for extra vegetables.
Instant Pot Instructions
- Add the onion, garlic, ginger and 1 tbsp of coconut and saute for 2-3 minutes.
- Add the spices and curry paste and saute 1 more minute, stirring continuously.
- Add the sweet potato and saute a few more minutes, stirring often.
- Add everything except the cilantro and lime, seal and cook for 5 minutes on high pressure.
- Let the pressure release naturally for 15 minutes then release any remaining pressure.
- Carefully open the lid and stir in the lime and cilantro.
How to Store
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: The curry will thicken considerably as it sits because the red lentils continue absorbing liquid. Reheat gently on the stovetop or in the microwave, stirring in a splash of vegetable broth or water to loosen it as needed.
- Freezer: Cool completely before freezing in airtight containers or freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Sweet Potato Red Lentil Curry
Ingredients
- 2 tbsp coconut oil, divided (30 g)
- 2 medium sweet potatoes, cut into ½-inch cubes (approx. 5 cups, 665 g)
- 1 medium yellow onion, diced (150 g/1 ¼ cups)
- 3 cloves garlic, minced or grated
- 1 tbsp ginger, grated
- 1 tbsp Indian mild curry paste, 20 g
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- 1 cup red lentils, rinsed (210 g, or green or brown lentils)
- 1 cup canned or fresh diced tomatoes, 230 g, approx. 3-4 Roma tomatoes
- 1 can coconut milk, (398 mL)
- 4 cups vegetable broth or water, 1000 mL
- 1/3 cup finely chopped fresh cilantro, 20 g
- ½ lime, juiced
- salt and pepper
Instructions
- Brown Sweet Potato: In a large pot, over medium heat, heat 1 tbsp coconut oil. When the pot is hot, add the sweet potatoes. Season with salt and pepper. Cook for 6-8 min, stirring occasionally, until browned. Transfer to a bowl and set aside. The sweet potatoes will finish cooking in another step.
- Cook Onion: To the same pot, add the remaining coconut oil. Reduce heat to medium-low. Add the onions. Cook for 4-6 min, stirring often, until tender.
- Add Garlic & Ginger: Add the garlic and ginger. Cook for another 2-3 min, stirring occasionally. If you're using fresh diced tomato, add it now, if you're using canned diced tomatoes, add with the liquids.
- Add Spices: Add the curry paste, turmeric, cumin, coriander and garam masala. Cook for another 1 min, stirring constantly, until fragrant, to toast the spices.
- Add Liquid, Lentils & Sweet Potato: Add the coconut milk, broth or water, lentils and reserved sweet potatoes. If you're using canned diced tomato, add those now. Season with a pinch of salt. Bring to a boil over high. Once boiling, reduce heat to low and maintain a gentle simmer. Cook for 20-25 min, stirring occasionally, until the lentils and sweet potato are tender.
- Add Seasonings: Stir in the lime juice and chopped cilantro, reserving a little cilantro for topping.
- Serve with cooked rice, naan, lime wedges and toasted coconut flakes, if desired. Garnish with fresh cilantro.
So flavourful that my husband went back for a third helping! Definitely will make again.
Thank you!
I made this for meal prep and it was so good! My girlfriend also loved it. It made lots of food and I served it over brown rice and added spinach at the end. I followed the instant pot instructions and it came out beautifully. I imagine it would freeze well too. I look forward to trying more of your recipes!
Thank you, Sarah! Glad you guys loved it. Thanks for the review 🙂
This recipe is delicious and so easy to make! I made the Instapot version and did a mix of sweet potato and squash (I didn’t have enough sweet potato). The leftovers taste even better!😊
Perfect! So glad you enjoyed it.
Fantastic! I used a whole can of tomatoes instead of one cup. I forgot the curry paste and it was still great. I used about a third of a can of full fat coconut milk.
Perfect! So glad you enjoyed it.
This is now my most favourite curry of all time, i can hardly wait to eat it in the evening with steamed rice, lime wedges and chopped coriander. Its a feast, once eaten you just cant forget its delicious complexity, and Ive tried dozens of sweet potato/lentil combinations, but without a doubt this one pot wonder beats all the others hands down…..😁👍😋😋😋
Tried this for the first time. Delicious 😋 will be definitely making this again
Thank you 😊
This meal was amazing! I always appreciate one-pot meals and this one is SO good. My family (including a couple of little kids) gobbled up a couple of potions worth each! I’m glad it makes enough for leftovers so we can enjoy it tomorrow when the flavors will surely be even more delicious. Another yummy one, Deryn! 😍
I’m so very glad to hear it! If the kids eat it up, you know it’s it a hit haha. Thanks for trying it and the kind review!