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Red Lentil Sweet Potato Curry

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.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 cups diced sweet potatoes (about 1 medium)
  • 1 cup red lentils, rinsed
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon chili flakes (optional, for heat)
  • 1 can (14 oz) coconut milk
  • 3 cups vegetable broth
  • 2 cups fresh spinach or kale, chopped
  • Salt and pepper, to taste
  • Fresh cilantro and lime wedges, for serving

Instructions

  1. In a large pot, heat coconut oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic and ginger; cook for 1 minute until fragrant.
  3. 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.
  4. 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.
  5. Stir in chopped spinach or kale and cook for an additional 2–3 minutes until wilted.
  6. Season with salt and pepper to taste.
  7. 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.

Nutrition

Find it online: https://cookedbyandy.com/red-lentil-sweet-potato-curry/