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steaming bowl of sweet potato lentil curry

Sweet Potato Lentil Curry

This creamy sweet potato lentil curry is hearty, flavorful, and perfect for a cozy dinner. Made with red lentils, sweet potatoes, coconut milk, and warm spices, it’s simple to cook, budget-friendly, and completely plant-based.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Soup, Main Course
Cuisine: Fall Comfort Food, Indian-inspired, vegan
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil or any cooking oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 2 medium sweet potatoes peeled and diced (about 3 cups)
  • 1 cup red lentils rinsed
  • 4 cups vegetable broth
  • 1 can 13.5 oz coconut milk
  • 2 cups fresh spinach optional
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • Juice of ½ lime optional, for brightness
  • Fresh cilantro for garnish

Method
 

Step 1 – Cook the base
  1. Heat oil in a large pot over medium heat. Add diced onion and garlic. Cook until soft and fragrant, about 3–4 minutes.
Step 2 – Add spices
  1. Stir in curry powder and ground cumin. Toast for 1 minute to release their flavor.
Step 3 – Add lentils and sweet potatoes
  1. Mix in the diced sweet potatoes and rinsed red lentils. Stir so they’re coated with the spices.
Step 4 – Simmer
  1. 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.
Step 5 – Finish the curry
  1. Stir in spinach, if using. Season with salt, pepper, and a squeeze of lime juice. Let it sit for 2 minutes before serving.
Step 6 – Serve
  1. 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.