Name: Sweet Potato Red Lentil Curry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 2 tbsp rapeseed or canola oil; 1 onion, chopped; 3 garlic cloves, minced; 1-inch piece of fresh ginger, grated; 1/4 cup fresh coriander stalks, chopped (reserve leaves for garnish); 1 can (14 oz) chopped tomatoes; 2 medium sweet potatoes, cubed; 1 tsp fine sea salt; 1 can (14 oz) full-fat coconut milk; 2 tbsp lime juice; Cashews or coconut flakes, for garnish

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A vibrant, vegan curry where tender sweet potatoes and creamy red lentils simmer in a fragrant blend of spices and coconut milk—comforting, hearty, and full of plant-based protein.

Why You’ll Love This Recipe

This curry is wonderfully cozy and nourishing, with a naturally sweet and warming flavor profile. It’s versatile, satisfying, and perfect for make-ahead meals. The spices and coconut milk lend a rich, aromatic depth, while the red lentils and sweet potatoes leave you feeling full and fueled.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rapeseed or canola oil
onion, garlic, ginger
coriander stalks and leaves
chopped tomatoes
sweet potatoes
fine sea salt
full-fat coconut milk
lime juice
cashews or coconut flakes for garnish

Dry Spices
black mustard seeds
cumin seeds
dried curry leaves
ground cumin, ground coriander
turmeric, cinnamon
chilli powder (e.g., Kashmiri for color)
ground cardamom, ground cloves
ground pepper, garam masala

Directions

Rinse red lentils until water runs clear. Optionally cook separately if pulses cause discomfort—simmer until soft (about 10 minutes).
Heat oil in a heavy-bottom pan. Add mustard seeds and wait until they pop.
Add cumin seeds and curry leaves; fry gently until fragrant.
Add chopped onion and sauté until soft and slightly caramelized.
Stir in garlic, ginger, and coriander stalks; cook about 2 minutes.
Reduce heat and add all dry spices (except garam masala), coating ingredients evenly; cook until fragrant (~1–2 minutes).
Add tomatoes and 1 cup of water; cook until tomatoes soften.
Add lentils (if uncooked), cubed sweet potatoes, and ~2 cups of water. Bring to a gentle boil, then simmer covered until sweet potatoes are tender and curry starts to thicken. Add water if too dry.
Stir in salt, coconut milk, and any pre-cooked lentils. Simmer for 5 more minutes to thicken.
Finish with garam masala and lime juice. Adjust seasoning and heat as desired.
Serve over rice or with naan, garnished with coriander leaves and toasted cashews.

Servings And Timing

Makes 4–6 servings
Prep time: 15 minutes
Cooking time: 60 minutes

Variations

Swap sweet potatoes for butternut squash or add a handful of greens like spinach toward the end.
Adjust heat by using different chili powders—mild for gentle flavor, or increase for a spicy kick.
For extra creaminess, stir in cashew or almond butter just before finishing.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 5 days.
To reheat, warm gently on the stove over low heat, adding a splash of water or broth to loosen the consistency as needed.

FAQs

1. Do I Need To Cook The Lentils Separately?

No—you can cook them directly in the curry. However, if you have a sensitive stomach, cooking them separately and skimming the foam may help ease digestion.

2. Can I Make This Ahead?

Yes—this curry tastes even better the next day, as the flavors have time to meld.

3. How Do I Thicken The Curry If It’s Too Watery?

Simmer it uncovered on low-medium heat, stirring regularly until the excess liquid evaporates.

4. What Can I Use Instead Of Sweet Potatoes?

Butternut squash, pumpkin, or additional root vegetables like carrots are great alternatives.

5. Is Coconut Milk Necessary?

Full-fat coconut milk contributes richness and creaminess; light coconut milk can work, but the result will be less luscious.

6. How Can I Adjust The Spiciness?

Use milder chilli powders like Kashmiri for color, or remove chilli altogether; for more heat, increase the amount or add cayenne.

7. Can I Freeze Leftovers?

Yes—once completely cooled, freeze in a suitable container for up to 3 months. Thaw overnight before reheating.

8. What If I Don’t Have Curry Leaves?

You can omit them—while they add unique flavor, the curry will still be delicious without.

9. Can I Blend The Curry Into A Soup?

Absolutely. If you prefer a smooth texture, blend part or all (carefully) into a creamy soup.

10. Is This Recipe Gluten-Free?

Yes—it uses naturally gluten-free ingredients like lentils, sweet potatoes, and spices.

Conclusion

This sweet potato and red lentil curry is a vibrant, nourishing dish that’s both comforting and versatile. Whether served as a stew or blended into a smooth soup, it’s a wholesome vegan meal you’ll want to make again and again.