If you’re looking for a comforting vegetarian dinner, this Sweet Potato Curry is for you. It’s made with quick-cooking red lentils and creamy coconut milk, for a satisfying meal!
This recipe is allergy-friendly, since it’s naturally gluten-free, dairy-free, and vegan.
It comes from my friend Gena from The Full Helping, and her first cookbook, Choosing Raw. Serve it with white rice (try Instant Pot white rice), or cooked quinoa, for a comforting meal that is ready in just 30 minutes.
Love curry recipes? You may also love Coconut Curry, Pumpkin Curry, or Salmon Curry.
Ingredients You’ll Need
What’s in Sweet Potato Curry?
- Sweet potato
- Lentils
- Coconut milk
- Onion
- Garlic
- Ginger
- Curry powder
You can add any other vegetables you like to this dish, such as bell pepper, spinach, or diced tomatoes. Adding a big handful of fresh cilantro at the end takes the flavor to the next level, and you can add a squeeze of fresh lemon juice or lime juice, to brighten it up, if you’d like.
It’s very easy to customize!
How to Make Sweet Potato Curry
1. Saute the aromatics. Heat the olive oil in a large pot over medium heat, and add in the onion. Saute until it’s softened, about 5 minutes.
Add in the turmeric, curry powder, garlic, and ginger, and saute briefly, just until they are fragrant, about 1 minute.
2. Simmer. Add in the water (or use vegetable broth), lentils, and sweet potatoes, along with salt and pepper. Bring the liquid to a boil, then lower the heat and cover.
Cook until the lentils and sweet potatoes are both tender, about 15 minutes.
3. Finish. When everything is tender, add in the coconut milk and cilantro. Stir well, then adjust any seasoning to taste.
Serve warm, with cooked rice or quinoa, and extra cilantro on top, if you like. You can also serve it with lime wedges, so everyone can add an extra squeeze of lime juice, if they’d like to.
Storage Tips
This sweet potato curry will be soup-like when it’s warm, and will thicken as it cools, so don’t be surprised if it thickens up significantly when the leftovers are stored in the fridge.
It will keep well in an airtight container in the fridge for up to 5 days. When you reheat it, the sauce will thin-out again, but you can always add a little extra water or broth, to thin it out even more.
Frequently Asked Questions & Substitutions
Do I have to use lentils? No, but you’ll need to adjust the liquid if you leave them out. If you’d like to use canned chickpeas, or another protein instead, I would remove 2 cups of liquid.
Can I use green lentils? Yes, but the cooking time will increase, which will also make the sweet potatoes softer. Green and brown lentils tend to cook in 25 to 30 minutes.
Can I use curry paste? Sure! You can replace the curry powder with 2 tablespoons of red curry paste, for a similar flavor.
Prefer to skip the coconut milk? Use almond milk, oat milk, or even heavy cream, if you don’t need a dairy-free recipe.
Variations
Thai Sweet Potato Curry: Add a squeeze of lime juice and a tablespoon of maple syrup, for an added sweet and sour flavor, similar to my Thai Chickpea Curry. You can also add fresh basil!
Peanut Butter Curry: Add 2 to 4 tablespoons of peanut butter to the sauce, and top the dish with crushed peanuts. Peanut butter curry also goes well with crushed tomatoes or tomato paste, if you’d like to add that in.
Indian Sweet Potato Curry: Try adding in a can of diced tomatoes and a teaspoon of ground cumin, for a different variation. Indian curry tends to be a little heartier and warmer, so you can also add a pinch of cinnamon or cloves, if you like.
Sweet Potato Curry
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 1 cup dried red lentils
- 1 medium sweet potato , cut into 1-inch cubes
- 1/2 teaspoon ground turmeric
- 1 tablespoon curry powder
- 2 garlic cloves , minced
- 1 inch fresh ginger , minced
- fine sea salt
- ground black pepper
- 3 1/2 cups vegetable broth or water
- 1/2 cup coconut milk
- 1/4 cup freshly chopped cilantro
Instructions
- Heat the olive oil in a large pot over medium heat, and saute the onion until softened, about 5 minutes. Add in the turmeric, curry powder, garlic, and ginger, and stir for 1 more minute, just until fragrant.
- Add in the broth or water, lentils, sweet potatoes, 1 teaspoon of salt, and a 1/4 teaspoon of ground black pepper. Bring the liquid to a boil, then lower the heat and cover the pot. Cook until the lentils and sweet potatoes are both tender, about 15 minutes.
- Stir in the coconut milk and cilantro, and adjust any seasoning to taste. I usually add more salt, about a 1/2 teaspoon at a time, but this will vary based on if you used broth or water. (I add an extra full teaspoon of salt when using water.) Season to taste, with a squeeze of lemon or lime juice, if you'd like to brighten the flavor, then serve warm over cooked rice or quinoa.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, but the sauce will thin out again when you heat it up.
Video
Notes
Nutrition
If you try this Sweet Potato Curry recipe, please leave a comment and star rating below. I’d love to hear what you think!
I have tried many of your recipes and every single one of them has proved to be a “keeper”! One type of recipe I would like to see more of is vegan Mexican dishes.
Quick n easy… One dish wonders… Low sugar desserts!
This looks amazing! I would love to see more vegetable and plant based recipes!
I love your sight and am looking for anything yummy and vegan. I love to bake.thanks so much
More quick and simple vegan meals and desserts, please. Everything I’ve trid had been amazing!!! I have all the ingredients so this curry will be dinner 🙂
I have some sweet potatoes and lentils – going to make this today! Yum! Thanks 🙂
To Ms. Detoxinista. I love your site and your recipes. I’m currently deployed to Afghanistan and have no way of cooking but when I return home in October of this year I’ll be trying everything.
It’s been a long deployment and I am so tired of eating “bad” food over here. So, so looking forward to real food and trying our your recipes. Thank you for doing what you do.
I hope you enjoy them when you get back. Thank you for doing what you do, too!
I’d like to see healthy recipes that are low-sodium and on the lower end for calories and fat.
This looks so delicious! Thanks for sharing!
ANything with dates. I’ve recently learned to use them as a sugar substitute in baking & some dressings. Would love to learn other ways to incorporate them in my cooking.
The book looks amazing!
I’d love to see more vegan soups and stews!
Looking for easy raw recipes as I try to incorporate more raw meals into my day. Also hoping to find lots of gluten and egg-free recipes – especially for breakfast (that’s the hardest meal of the day for me to find something yummy that keeps me full).
I so LOVE your recipes and blog. Would like to see more soups and one pot meals.
This curry looks absolutely amazing. Thank you for all you do. I have spread the word to all my friends about your blog and recipes. Blessings on your day!
Dairy free recipes are a huge help for my family!
More easy cooked dinners, like this one. Thanks!
I made this and it is wonderful! I’d love the cookbook.
Diana
Love the lentil recipe but not a big fan of curry. Yesterday i put together for the first time a trio of sprouted lentils (Tru Roots) and mixed with cooked mashed butternut squash with coconut sugar and cinnamon. it was hearty and sweet. Next time i thnk I will serve over quinoa…… I’d love to see more sweet recipes.
This looks amazing!! I looove lentils and adore curry! 🙂 I would love to see more main dishes, particularly soups, stews, and other crock pot friendly meals for the upcoming fall!
This recipe looks great. Thanks for sharing. I love to bake and would love to see VEGAN recipes for baking yummies 🙂
I liked the idea that someone wrote about post menopausal recipes.
Keep doing what you are doing though….
Can’t wait to try this recipe! I’ve been looking for more meatless dishes that are simple…I’m not into complicated recipes; my life is too busy. This sounds like something that I can do quickly and yet have a lovely different taste. Thanks!
I would love to see more international dishes like this one!! This Curry Lentils look delicious, making it this week. I would love this book..It will help me incorporate more raw recipes into my diet. Thanks
Lved the creamy potato salad and the avocado/chickpea salad, which made a great spread for a veggie sandwich! It’s going to be warm for a long time in Sonoran Desert, cool and easy dishes!
This looks absolutely amazing. Can’t wait to try it. Would love to see more recipes like this!!
I can’t wait to try this recipe……I would love crock pot meals so I can put it together then come home from work and have most of the dinner made. Also, just one pot meals are great too. Love your website 🙂
Going along with this fabulous vegan lentil curry recipe that you reposted from Gena’s wonderful book, I’d love to see more quick and simple international dishes!
Red Beets made into a dessert, beets are so sweet that I think pureed and mixed with almond flour, coconut oil and perhaps walnuts? I love all of the recipes on your blog and you have made my life so much more enjoyable. I hope I win!!!
I love your blog and look forward to your posts. I would love to see some bean and veggie/greens combos in soups or main dishes for the Fall season. Also, maybe an occasional cultured vegetable for flu season. 🙂
Oh this looks so great! Raw, vegan, gluten free goodness!!!
Thanks for the opportunity!!!
This recipe and the book look awesome. I can’t wait to try the curry. I would love to see more pickled / fermented veggie recipes. Thank you!
Lisa would love to see more eat-on-the-go breakfast ideas! Love your emails and blog!
I would love to see healthful snack recipes and recipes that use a dehydrator.
This looks delish! Might just make it tonight! More vegan dessert options, please! =)
I can’t wait to try this!
Looks good and easy, I am definitely going to try this!
More Indian-inspired recipes!
I’d like to see more quick & easy supper vegetarian recipes.
More healthy desserts & breakfast ideas.
Veggie burger recipes would be amazing! Also, some healthy holiday meal ideas would be great too, specifically main dish ideas!
I’d love to see recipes that are minimally processed and don’t take long to prepare. The fewer the ingredients, the better! In other words, more of what you’ve been sharing!
I’d love more ways to eat kale and other greens for someone who kind of hates veggies 😡 I could eat fruit and desserts all day every day!
I love snacks! So I would love to see more bar and smoothie recipes, or anything that involves coconut flour! Love to use coconut flour in recipes but its a bit tricky because of how much liquid it absorbs. Love your site!
Hi. I would love to see more easy dessert recipes, especially cakes.
I’d like to see more recipes that don’t require many ingredients, some of which can be readily purchased from a farmers’ market or that you might already have in your fridge/pantry/kitchen.
This recipe looks great. I would like to see more main entree recipes with chicken. I’m cooking for a family of 5 and they get tired of the same chicken dishes! 🙂
I would love to see more breakfast recipes!
I love this type of dish and will definitely try it. The recipe looks great. Thanks!
I would love to see healthy school snack ideas!
Pick me, pick me! I love soups and stews– big thick chunky ones like this, not pureed smooth ones.
Definitely vegan and gluten free.
I’d like to see more quick and easy breakfast recipes.