Sweet Potato Red 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.

5 from 5 votes

This creamy sweet potato red lentil curry is an easy one-pot vegan dinner made with red lentils, sweet potatoes, coconut milk and warming spices. Ready in about 40 minutes and perfect with rice, naan or roti.

Prep Time10

Cook Time30

Total Time40

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 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.

Notes

Use light coconut milk for a lower calorie, lower fat recipe or full-fat coconut milk for a thicker, richer curry sauce.

Store leftovers in the fridge for up to 5 days. It will thicken considerably 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.

Diced tomatoes: Canned diced tomatoes work well. If using canned tomatoes with a lot of liquid, drain off some of the excess liquid so the curry doesn't become too thin. Fresh tomatoes can also be used.

Nutrition