If you’re looking for an incredible Red Lentil Sweet Potato Curry that’s as easy as it is delicious, you’ve come to the right place. A cozy, nourishing red lentil and sweet potato curry made with warming spices, crushed tomatoes, and creamy coconut milk. Simple, comforting, and perfect for weeknight dinners or meal prep.
Recipe at a Glance
Total Time
94 mins
Calories
679 kcal
Protein
27g
Serves
4
Table of Contents
Why You’ll Love This Red Lentil Sweet Potato Curry
This Red Lentil Sweet Potato Curry is a game-changer for anyone wanting to simplify their plant-based cooking without sacrificing flavor. It’s affordable, versatile, and scales perfectly for meal prep.
The Rich History of Red Lentil Sweet Potato Curry
Curries have long been a versatile and nourishing staple in many cuisines, allowing for endless combination of healthy vegetables, legumes, and warming spices.
Ingredient Spotlight: The Power of Red Lentil Sweet Potato Curry Ingredients
The combination of red lentils and sweet potatoes provides a fantastic balance of slow-digesting carbohydrates and plant-based protein, making this a highly satisfying meal.
Substitutions & Variation Ideas
Substitutions: If you don’t have spinach, chopped kale or Swiss chard are great alternatives. You can also swap the sweet potatoes for butternut squash if preferred.
Step-by-Step: How to Make Red Lentil Sweet Potato Curry
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and lightly golden, about 5-7 minutes.
- Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add curry powder, cumin, turmeric, smoked paprika, chili powder (if using), salt, and pepper. Stir well to toast the spices.
- Add sweet potatoes, red lentils, crushed tomatoes, and vegetable broth. Bring to a gentle boil, then reduce to a simmer.
- Cover and cook for 20-25 minutes, until lentils and sweet potatoes are tender.
- Stir in coconut milk, sweetener, and chickpeas. Simmer uncovered for 5-10 minutes until creamy.
- Add spinach and cook until wilted. Finish with lemon juice and adjust seasoning to taste.
- Serve warm and enjoy.
Expert Tips & Troubleshooting
Storage & Reheating Guide
To keep your Red Lentil Sweet Potato Curry fresh, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, many components can be frozen for up to 3 months.
Frequently Asked Questions
Yes! This curry freezes beautifully. Let it cool completely, then freeze in airtight containers for up to 3 months. When reheating, you might need to add a splash of water or broth to loosen it up.
Split red lentils work best for this recipe as they cook down quickly and thicken the curry nicely. Avoid using green or brown lentils, as they have a different texture and take longer to cook.
Red Lentil Sweet Potato Curry
Ingredients
Curry
- ½ tbsp olive oil
- 1 large red onion finely chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 tbsp curry powder
- 1.5 tsp ground cumin
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tbsp hot chili powder (optional)
- Salt and black pepper to taste
- 2 sweet potatoes peeled and diced
- 1 cup red lentils rinsed and drained
- 1 can crushed tomatoes standard size, not large
- 2.5 cups vegetable broth
- 1 can full-fat coconut milk 14 fl oz
- 1 tbsp sweetener of choice maple syrup, agave, or organic sugar
- 1 can chickpeas rinsed and drained
- 3-4 cups fresh spinach or frozen, thawed
- ½ lemon lemon juice juiced
Optional to Serve
- Protein of choice served with your separate protein recipe
- Cooked rice
- Fresh cilantro
- Extra coconut milk
- Non-dairy yogurt
Instructions
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and lightly golden, about 5-7 minutes.
- Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add curry powder, cumin, turmeric, smoked paprika, chili powder (if using), salt, and pepper. Stir well to toast the spices.
- Add sweet potatoes, red lentils, crushed tomatoes, and vegetable broth. Bring to a gentle boil, then reduce to a simmer.
- Cover and cook for 20-25 minutes, until lentils and sweet potatoes are tender.
- Stir in coconut milk, sweetener, and chickpeas. Simmer uncovered for 5-10 minutes until creamy.
- Add spinach and cook until wilted. Finish with lemon juice and adjust seasoning to taste.
- Serve warm and enjoy.
Notes
Nutrition
Final Thoughts on Red Lentil Sweet Potato Curry
This Red Lentil Sweet Potato Curry is a warm hug in a bowl. Enjoy it with a side of rice or naan for a truly comforting and nourishing meal!
