If you’ve ever craved a hearty bowl of comfort that warms you from the inside out, this sweet potato lentil curry is exactly that. It’s the kind of dish you’ll want on repeat—simple to make, nourishing, and bursting with rich flavors. Think of it as a hug in soup form.
I first made this curry on a chilly evening when my pantry was almost bare. All I had were red lentils, a couple of sweet potatoes, some curry powder, and a can of coconut milk. A few spices later, magic happened. I had a creamy, cozy bowl that instantly lifted my spirits.
In this recipe, I’ll show you how to bring together everyday ingredients into something that feels special but doesn’t take hours.
Why You’ll Love This Sweet Potato Lentil Curry
- One pot wonder – fewer dishes, more flavor.
- Naturally vegan and packed with plant-based protein.
- Budget-friendly – made with pantry staples.
- Customizable – swap veggies, adjust spices, make it yours.
- Meal-prep friendly – reheats like a dream.
Key Ingredients You’ll Need
Here’s the short list of what makes this curry shine:
- Red Lentils – They cook quickly, breaking down into a creamy base.
- Sweet Potatoes – Add natural sweetness and velvety texture.
- Coconut Milk – Balances the spices with richness.
- Curry Powder – The heart of the flavor. Use your favorite blend.
- Garlic & Onion – Because every good curry needs them.
- Vegetable Broth – Builds depth without overpowering.
- Spinach (optional) – Adds a pop of green and extra nutrients.
How to Make Sweet Potato Lentil Curry
Here’s the step-by-step. Don’t worry, it’s straightforward.
Step 1: Sauté the Base
Heat oil in a large pot. Add chopped onion, garlic, and a pinch of salt. Cook until fragrant. This is your flavor foundation.
Step 2: Spice It Up
Stir in curry powder and a little ground cumin. Toast them for a minute. This wakes up the spices and gives the curry a deeper taste.
Step 3: Add the Bulk
Toss in diced sweet potatoes and rinsed red lentils. Stir to coat them with the spices.
Step 4: Simmer
Pour in vegetable broth and coconut milk. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes, or until the sweet potatoes are tender and the lentils have softened.
Step 5: Finishing Touch
Stir in spinach or kale if you like. Taste, then season with salt, pepper, and maybe a squeeze of lime juice for brightness.
Serving Ideas
This curry is versatile. Serve it over:
- Steamed rice or quinoa for a hearty meal.
- Warm naan bread to scoop up every drop.
- A bed of cauliflower rice if you want to keep it lighter.
Pro tip: The flavors deepen overnight. So if you can, make a big batch—the leftovers are even better.
Variations to Try
- Sweet Potato Lentil Soup – Add extra broth to thin it out into a lighter soup.
- Curried Lentil Soup – Skip coconut milk and use more spices for a stronger punch.
- Curried Sweet Potato Soup – Blend it until smooth for a velvety bowl.
- Red Curry Lentils – Add a spoon of Thai red curry paste for a spicy twist.
- Coconut Curry Sweet Potato Soup – Extra coconut milk for creaminess.
Storage Tips
- Fridge: Keeps well for 4–5 days.
- Freezer: Store in airtight containers for up to 2 months. Thaw overnight before reheating.
To reheat, warm gently on the stove with a splash of broth if it thickened too much.
Nutritional Benefits
This curry isn’t just delicious—it’s nourishing too.
- Red lentils give you protein and fiber.
- Sweet potatoes are packed with vitamin A and antioxidants.
- Coconut milk adds healthy fats for satiety.
- Spices like turmeric and cumin have natural anti-inflammatory properties.
It’s a bowl of goodness that tastes indulgent but supports your body too.
Final Thoughts
This sweet potato lentil curry is proof that simple ingredients can make something extraordinary. It’s cozy, flavorful, and nourishing—all in one bowl. Whether you enjoy it as a soup, over rice, or scooped with naan, it’s bound to become a go-to in your kitchen.
So grab those lentils and sweet potatoes, and let’s get cooking. Who knew comfort could be this easy?
Sweet Potato Lentil Curry
Ingredients
Method
- Heat oil in a large pot over medium heat. Add diced onion and garlic. Cook until soft and fragrant, about 3–4 minutes.
- Stir in curry powder and ground cumin. Toast for 1 minute to release their flavor.
- Mix in the diced sweet potatoes and rinsed red lentils. Stir so they’re coated with the spices.
- Pour in vegetable broth and coconut milk. Stir well. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until the lentils are soft and the sweet potatoes are tender.
- Stir in spinach, if using. Season with salt, pepper, and a squeeze of lime juice. Let it sit for 2 minutes before serving.
- Ladle into bowls, garnish with cilantro, and serve hot with rice, naan, or enjoy as is.
Notes
- For extra spice, add chili flakes or a fresh chili when cooking the onions.
- You can swap spinach with kale or leave it out completely.
- The curry thickens as it cools. Add a splash of broth or water when reheating.
- This dish tastes even better the next day because the flavors deepen overnight.
Frequently Asked Questions
1. Can I use green or brown lentils instead of red?
You can, but they’ll take longer to cook and won’t break down as much. The curry will be chunkier.
2. Do I have to use coconut milk?
Nope. You can swap in cashew cream or regular cream if you prefer. Just know the flavor will shift slightly.
3. Can I make this in a slow cooker?
Yes. Add everything except the spinach, cook on low for 6–7 hours, and stir in greens at the end.
4. Is this curry spicy?
That depends on your curry powder. If you like more heat, add chili flakes or fresh chili.
5. Can I blend the curry into soup?
Absolutely. Use an immersion blender for a smoother lentil soup texture.
