You know those days when all you want is to curl up with something warm, filling, and just a little bit spicy? That’s when I make this Red Lentil Sweet Potato Curry. It’s the kind of meal that simmers gently on the stove, filling your kitchen with the coziest smells—and it’s shockingly easy to make. Hearty, plant-based, and packed with flavor, this one checks all the boxes when I want comfort food without the heaviness.

Why You’ll Love This Recipe

It’s naturally vegan, gluten-free, and totally satisfying
Made with pantry staples—nothing fancy or hard to find
One pot = minimal cleanup
Freezer-friendly and meal-prep approved
That creamy, rich texture is just chef’s kiss

Ingredients (Just a Peek!)

The full list is down below in the recipe card, but here’s a quick preview of what you’ll need:

Red lentils (they cook fast and break down beautifully)
Sweet potatoes (for sweetness and creaminess)
Onion, garlic, and ginger (flavor base)
Curry powder and garam masala
Coconut milk and vegetable broth
Spinach or kale (for a pop of green at the end)

Directions

Start by Sautéing the Aromatics

In a large pot, heat a little oil over medium heat. Toss in your chopped onion and cook until softened. Add in the garlic and ginger and cook just until fragrant—it should smell amazing already.

Add the Spices and Sweet Potatoes

Stir in your curry powder and garam masala, letting them toast for a minute to bring out their flavor. Then add the sweet potatoes and stir to coat them in all that spice goodness.

Add the Lentils and Liquids

Pour in the red lentils, coconut milk, and broth. Give everything a good stir and bring it to a gentle simmer. Let it bubble away uncovered until the sweet potatoes are tender and the lentils have broken down—about 25 minutes.

Stir in the Greens

Right before serving, stir in your spinach or kale until wilted. Taste and adjust with salt, a little squeeze of lemon, or extra spice if you like it hot.

Serve It Up

Ladle the curry into bowls and serve it over fluffy rice, with naan, or just on its own. A little sprinkle of fresh cilantro on top is never a bad idea.

Expert Tips and Tricks

Red lentils don’t need soaking—just rinse and toss them in
Dice the sweet potatoes small so they cook quickly
Don’t skip toasting the spices—it makes a big difference in flavor
Add a pinch of chili flakes or cayenne for some heat if you like it spicy

Recipe Variations and Possible Substitutions

Swap sweet potatoes for butternut squash or regular potatoes
Use kale, Swiss chard, or collard greens in place of spinach
Add a can of chickpeas for extra protein
Stir in a spoonful of peanut butter or almond butter for a nutty richness

Serving and Pairing Suggestions

This curry is delicious with steamed basmati rice, brown rice, or even quinoa. It’s also amazing scooped up with warm naan bread or roti. For something refreshing on the side, try a cucumber yogurt raita (if you’re not keeping it vegan) or a quick tomato and red onion salad with lemon juice.

Storage and Reheating Tips

This curry keeps really well in the fridge for up to 4 days. The flavors only get better! It also freezes like a dream—just portion it out and freeze in airtight containers. Reheat on the stovetop or in the microwave with a splash of water to loosen it up.

FAQs

Can I use green or brown lentils instead of red?
You can, but they won’t break down the same way. Red lentils create that creamy texture, while green or brown stay firmer.

Is it very spicy?
It’s mild as written, but you can totally amp it up with chili flakes or a bit of cayenne.

Can I make this in a slow cooker?
Yes! Just sauté the onions, garlic, and spices first, then add everything to the slow cooker and cook on low for about 6 hours.

What’s the best way to thicken it more?
If you want it even thicker, let it simmer uncovered a bit longer or mash a few of the sweet potato chunks right in the pot.

Conclusion

This Red Lentil Sweet Potato Curry is one of those back-pocket recipes I find myself making again and again. It’s simple, it’s nourishing, and it just feels good to eat. Whether you’re cooking for your family, meal-prepping for the week, or just need something soul-warming, this one’s always a win.

Red Lentil Sweet Potato Curry

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A cozy, one-pot vegan curry made with red lentils, sweet potatoes, and warming spices. It’s hearty, flavorful, and perfect for meal prep or a comforting dinner.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired, Vegan
Diet: Gluten Free

Instructions

In a large pot, heat coconut oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and ginger; cook for 1 minute until fragrant.
Add diced sweet potatoes, red lentils, curry powder, garam masala, cumin, turmeric, and chili flakes (if using). Stir to coat the vegetables and lentils with the spices.
Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, or until sweet potatoes are tender and lentils are cooked through.
Stir in chopped spinach or kale and cook for an additional 2–3 minutes until wilted.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro and lime wedges.

Notes

For added protein, consider adding a can of drained chickpeas along with the lentils.
This curry pairs well with steamed basmati rice or warm naan bread.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.