Name: Sweet Potato Red Lentil and Coconut Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian-inspired
Ingredients: 2 tbsp olive oil (sub soy sauce for an oil-free recipe); 1 red onion, chopped; 3 cloves garlic, chopped; 1 big (or 2 small) sweet potatoes, diced; ½ cup red lentils; 1 ½ cups vegetable broth; 1x 15 oz tin chopped tomatoes; 1x 15 oz can creamy coconut milk; 1 tsp yellow curry powder; ½ tsp ground coriander powder; ½ tsp cumin powder; ½ tsp garam masala powder; Salt, to taste; Side dish of choice (rice, naan); Fresh lime juice, for drizzling; Chopped cashews, for topping; Extra vegetables like baby spinach, kale or olives (optional)

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Introduction

This Sweet Potato Red Lentil and Coconut Curry is a comforting, vibrant dish full of rich flavors and wholesome ingredients. It’s perfect for a cozy weeknight meal and pairs beautifully with rice or naan. Plus, it’s easy to make and naturally vegan.

A white bowl filled with a thick orange curry that has visible chunks of tender chicken and a creamy texture throughout. The curry is topped with fresh green cilantro leaves and light brown cashew nuts scattered on the surface. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface with a beige cloth napkin beside it. Nearby are two smaller white bowls, one containing white rice and the other with small pieces of cooked chicken, all positioned around the main bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil (sub soy sauce for an oil-free recipe)
1 red onion, chopped
3 cloves garlic, chopped
1 big (or 2 small) sweet potatoes, diced
½ cup red lentils (see notes)
1 ½ cups veggie broth (see notes)
1 tsp yellow curry powder
½ tsp ground coriander powder
½ tsp cumin powder
½ tsp garam masala powder
1 x 15 oz tin chopped tomatoes
1 x 15 oz can creamy coconut milk (see notes)
Side dish of choice (rice, naan…)

Instructions

Step 1: Heat olive oil in a large saucepan over medium heat.
Step 2: Add chopped onion and garlic and fry until translucent.
Step 3: Meanwhile, wash the red lentils thoroughly using a sieve.
Step 4: Add the diced sweet potato, lentils, vegetable broth, yellow curry powder, ground coriander, cumin, garam masala, chopped tomatoes, and a pinch of salt to the pan.
Step 5: Bring the mixture to a boil, then reduce heat and simmer with the lid on for about 10-12 minutes.
Step 6: Stir in the coconut milk and simmer uncovered for another 10 minutes. At this stage, you can add extra vegetables like baby spinach, kale, or olives if you like.
Step 7: Taste the curry and adjust the seasoning as needed.
Step 8: Serve with your preferred side dish such as rice or naan, and top with a drizzle of fresh lime juice and chopped cashews for added texture and flavor.
Step 9: Enjoy immediately or store in an airtight container. This curry tastes just as good the next day and is freezer-friendly.

Tips & Variations

For an oil-free version, substitute olive oil with soy sauce or use water to sauté the onions and garlic.
Red lentils work best for this recipe as they break down easily, giving the curry a creamy texture.
Feel free to add hearty greens like kale or spinach towards the end of cooking for extra nutrition.
Add a pinch of chili flakes if you prefer a spicier curry.
Use homemade vegetable broth for a richer flavor.

Storage

Store the curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This curry freezes well—defrost overnight in the fridge and reheat thoroughly before serving.

How to Serve

A deep white bowl filled with a thick, orange-brown stew that has visible chunks of vegetables and lentils, topped with fresh green coriander leaves and scattered light beige cashew nuts on the left side. A silver spoon is partly submerged on the right side, resting on the edge of the bowl. The bowl sits on a white marbled surface with folds of beige cloth casually placed beside it. In the background, part of another similar bowl of stew and a small white dish with red chili flakes can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this curry?

Red lentils are preferred because they cook quickly and break down to give a creamy texture. Other lentils like green or brown will take longer to cook and may not soften as much, changing the consistency of the curry.

Is it possible to make this curry oil-free?

Yes, you can replace olive oil with soy sauce or simply sauté the onions and garlic in a little water or vegetable broth to keep the dish oil-free without sacrificing flavor.