Sweet Potato and Lentil Curry is a wholesome vegetarian dish bursting with warm, aromatic spices. It’s hearty, satisfying, and perfect for a cozy meal.
This curry develops deep flavor from a blend of spices—curry powder, turmeric, cumin, chili powder, garam masala, ginger, cayenne, and a touch of cinnamon. The spices fill the kitchen as it cooks and create a comforting, mildly spicy profile that’s ideal for cool evenings.
How to Serve Sweet Potato and Lentil Curry
Serve the curry over white or brown rice, or choose cauliflower rice for a lighter option. It’s also excellent over quinoa. Finish with chopped fresh cilantro and sliced green onion for brightness, and add diced avocado if you like. The curry is thick and rich enough to enjoy on its own as well.
Variations
- Swap butternut squash for sweet potatoes for a slightly different sweetness and texture.
- Replace ground ginger with freshly grated ginger for a brighter, more pungent bite.
- Use full-fat coconut milk to make the curry richer and creamier.
- Increase the cayenne to boost heat if you prefer a spicier dish.
One-Pot Convenience
This recipe is made entirely in one pot for minimal cleanup. Begin by sautéing onion and garlic, then add the spices followed by broth, diced tomatoes, coconut milk, sweet potatoes, red lentils, and tomato paste. Simmer until the sweet potatoes are tender and the lentils have broken down into a creamy consistency—about 20 to 25 minutes.
About Red Lentils
Red lentils are the best choice for this curry. They cook relatively quickly (roughly 15–20 minutes), are high in protein and fiber, and soften into a pleasing texture that helps thicken the sauce. Avoid green or brown lentils here, as they hold their shape and take longer to cook.
Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat portions in the microwave or on the stovetop until warmed through.
More Vegetarian Recipes
- Greek Quinoa Stuffed Summer Squash
- Roasted Carrot Hummus Bowl
- Vegan Kale Caesar Roll-Ups
Sweet Potato and Lentil Curry
Sweet Potato and Lentil Curry is a healthy vegetarian meal full of warm spices. It’s filling, comforting, and easy to prepare.
Dinner, Main Course
American
lentils, sweet potatoes, vegetarian
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2½ teaspoons curry powder
- 1½ teaspoons turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon pepper
- 2 cups vegetable broth or chicken broth
- 1 (14-ounce) can petite diced tomatoes, undrained
- 1 (13.5-ounce) can light coconut milk
- 2 medium sweet potatoes, peeled and cut into ½-inch pieces
- 1 cup red lentils, rinsed and drained
- 3 tablespoons tomato paste
- 2 teaspoons lime juice
- chopped fresh cilantro and sliced green onion, for serving
- brown or white rice
Instructions
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Heat the olive oil over medium heat in a Dutch oven. Add the diced onion and cook about 4 minutes until softened. Add the minced garlic and cook 1 minute more.
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Add the curry powder, turmeric, ground cumin, chili powder, garam masala, ground ginger, cayenne, cinnamon, salt, and pepper. Stir well and cook for about 30 seconds to bloom the spices.
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Pour in the broth, diced tomatoes (with their juices), and coconut milk. Add the sweet potatoes, rinsed red lentils, and tomato paste. Bring to a boil, then reduce heat and simmer 20–25 minutes, until the lentils are cooked and the sweet potatoes are tender.
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Stir in the lime juice. Serve the curry over rice, and garnish with chopped cilantro and sliced green onion.