Looking for a quick & easy weeknight dinner that's hearty & satisfying? This vegan sweet potato and lentil curry recipe is for you. It's fragrant, it's flavoursome, and it's super simple to make! What are you waiting for?
If you're anything like me, thinking of what to make for dinner every night can be a chore.. Even if you do love cooking! Sometimes you just need to rustle something up quickly that you know is going to hit the spot, but is going to nourish you too.
This healthy sweet potato and lentil curry is so simple to make, and you don't need any fancy ingredients or pre-made curry pastes.
It's a bit more like a dahl recipe in that the lentils and spices are the heroes in this dish. Speaking of which, have you tried my aubergine and lentil daal? That's another easy weeknight dish!
Ingredients for Lentil and Sweet Potato Curry
As I said earlier, there's nothing fancy about this easy sweet potato curry recipe. You just need a few common household spices to bring out all those delicious warming flavours.
- Coconut oil - to fry the onion and spices in.
- Onion - yellow or white, adds a delicious touch
- Sweet potato - a beautiful texture and slightly sweet flavour. It goes perfectly with the spices.
- Dried red or green lentils - no need to pre-cook the lentils for this recipe. Using dried lentils also makes this a really economical dinner!
- Carrot - adds a bit more bulk and texture. You can leave this out if you wish.
- Vegetable stock or water - I use an organic low salt vegetable broth. If you use a regular stock, you probably won't need to add any more salt to this recipe.
- Ground turmeric - for flavour and colour!
- Curry powder - use your preferred curry powder in this recipe.
- Ground ginger - adds warmth and flavour
- Coconut milk or cream - makes the dish creamy and delcious (you won't taste the coconut)
- Salt - just a little if you think it's required at the end.
- Freshly ground black pepper - to taste.
There's really nothing to making this sweet potato lentil coconut curry!
Simply chop up your onion, carrot and sweet potato.
Heat the coconut oil in a pan (large enough to fit all ingredients). Add onion and saute until it's turning slightly brown. Then add in your spices and stir for 30 seconds.
Add your lentils, carrot, sweet potato, stock and mix everything together. Bring it to a boil, then reduce to a simmer and let it cook for 10-25 minutes, or until the sweet potato, carrots, and lentils are soft.
Mix in the coconut milk or cream.
Season with salt & pepper to taste. And serve!
What to Serve with Sweet Potato and Lentil Dhal
You can serve this Sweet Potato and Red Lentil Curry the way you usually like your daal or curry - with rice, naan bread, quinoa, mashed potatoes or couscous. Anything goes really!
Vegan Sweet Potato Lentil Curry Variations
This is such a simple, staple recipe, that there are a bunch of ways you can mix it up! Try one of the following:
- Add a can of drained chickpeas for a heartier dish, or to make it go further.
- Add some chili powder for an added spicy kick.
- Make this lentil curry with courgette, regular potatoes or butternut squash!
- Sprinkle some fresh herbs or chopped nuts on top before serving.
How to store sweet potato and lentil curry with coconut milk
Any leftovers can be stored in an airtight container in the fridge for around 4-5 days.
You can also make this sweet potato curry ahead of time and freeze it for up to 3 months.
When you're ready to serve, remove it from the fridge or freezer and gently heat it up on the stovetop.
Other hearty vegetable recipes to try:
- Aubergine and Lentil Daal
- Chickpea Curry
- Potato Goulash
- Sweet Potato and Black Bean Stew
- Hearty Vegetable Stew
- 1 medium sweet potato, cut into cubes
- 1 cup dried red or green lentils
- 1 large carrot, chopped
- 1 onion, diced
- 2 cups vegetable stock or water
- ½ teaspoon ground turmeric
- 1 tablespoon curry powder
- 1 teaspoon ginger powder
- 1 ½ tablespoon coconut oil
- ½ cup tinned coconut milk, full fat
- Freshly ground black pepper
- Heat the coconut oil in a large pot over medium heat. Saute the onion until it’s turning slightly brown and then add the spices for the last 30 seconds.
- Add the lentils, sweet potato, and carrot. Mix to combine everything, add stock and bring to a boil.
- Reduce the heat to a simmer and cook for 20 - 25 minutes, or until the vegetables and lentils are soft.
- Mix in ½ cup of coconut milk.
- Season with salt and pepper, to taste, and serve warm with brown rice, quinoa, mashed potatoes or couscous.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 504mgCarbohydrates: 23gFiber: 7gSugar: 5gProtein: 7g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.