Sweet Potato Lentil Curry

Overhead view of a sweet potato and red lentil curry in a bowl with rice and a wedge of lime. A spoon rests in the bowl and there are two more small spoons beside the bowl on the counter.

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5 from 5 votes

This one pot sweet potato lentil curry is packed with flavour and nutrition and ready to enjoy in less than 40 minutes.

Prep Time10

Cook Time30

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

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- inch piece 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
1 398 mL can coconut milk
4 cups vegetable stock 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 reserve for now.
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 as well. 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. If using green or brown lentils, increase cooking time to 25-30 minutes or until tender.
Add Seasonings: Stir in lime juice and chopped cilantro, reserving from cilantro for topping, then season to taste with salt, if needed.
Serve: Serve with cooked rice, naan, lime wedges and garnished toasted coconut flakes and more cilantro, if desired.

Notes

You can use light or full-fat coconut milk to preference.

Store leftovers in the fridge for up to 5 days. Note that it will thicken considerable after storing. You can thin it out by stirring in a bit of broth or water when you reheat it. To freeze, cool completely and store in freezer bags or a sealed container for 2-3 months. Thaw in the fridge before reheating.

Nutrition