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 can’t wait to try this curry! I would love to see more soup recipes. 🙂
I am desperate for more make and freeze type meals. It seems I am always in need of something quick for my family to eat!
Keep up the good work! My wife makes your recipes all the time, and I have enjoyed every one of them so far!
Looks like the perfect meal to easy in to fall!
*ease
This looks delish, can’t wait to try!
simple and full of flavor – perfect recipe!
I made the similar recipe “Speedy Sweet Potato Curry” from your InstantPot cookbook the other night and it’s absolutely delicious! I ended up adding a can of chickpeas because I was like “this needs protein” forgetting that I had added red lentils already. I laughed when I opened it because I remembered the red lentils. It ended up being a delicious combo. I also decided to add an extra half cup of coconut milk after tasting it to make it creamier and went with the optional maple syrup. I love your recipes. They are simple and always come out great.
This was Delicious!my first attempt at red lentils it was to easy and tasty Had to skip cilantro for me it taste like soap! Thank you!!
really loved this recipe
This looks great. Going to make it for a potluck tonight. I am wondering if this can be made in the instant pot? My favorite recipe is the almond butter blondies. Also love the kung pao chickpeas and pizza stirfry. I need more grain free breakfast ideas.
I rarely leave reviews but after making this, I just had to take the time to tell you how freaking delicious this was!!! It was a HIT with everyone that ate it and my mom asked me to share the recipe (mind you, she doesn’t love cooking but this one is worth it for her). I added Alaskan cod to make a complete meal as I served with only naan. Also, I used Better than Bouillon vegetable base as the veggie stock. I also served with my friends Ethiopian hot sauce for extra heat, cause why not? Thank you so much for the recipe and making it easy to eat super healthy!!
Fast and easy for a healthy plant based weeknight dinner. Enjoyed this over quinoa for a bit more protein. Flavor is spot on!
Yum! So tasty and creamy excellent ratio of spices my family loved it and even my little ones
This was quick to make. My 7 year old licked her bowl clean. Very yummy!
Many of my favorite ingredients come together to make a filling, satisfying, delicious meal. I added some chopped baby spinach when I added the cilantro. I’m excited to eat the leftovers tomorrow for lunch!! Thank you Megan for another fantastic recipe!
I absolutely love this recipe! It is my go to recipe when I have a lot of people to feed and not much time to prepare and everyone is always blown away at how good it is. Even my 3 children (4-14 yrs) get excited when we’re going to eat it! It’s super quick and easy to prepare and obviously delicious.
This is delicious and such a fast and easy meal! We love it. And highly recommend a little squirt of lime at the end…it brings all of the flavors together!
Great recipe! Super easy and tasty. Added chickpeas as I had half a can leftover from another recipe
Super delicious! My kids loved the dish
Needed a break from trying to decide what to make for dinner, so I really appreciated seeing the menu suggestions that Detoxinista shared on Instagram this week! Refreshing variety with enjoyable flavor. I added some diced red, yellow, and orange bell peppers for some color. If I had had more than 1 Tablespoon of curry powder, I would have added a little more for an extra kick to start off the Fall flavors. 🍛
Made this for dinner today, used butternut squash instead of sweet potatoes. So delicious! Will definitely be making this I this in the fall!
I’m a good cook, and I questioned a few things before starting, I should have listened to my intuition. The potatoes need to be partially boiled before. You could at the water to the lentils and count it has part of the liquids. I thought of doing this, and didn’t. The lentils are mush, because potatoes cook very slow in water tickened with lentils. There also isn’t enough fluids listed. The spices are wrong, too much tumeric, curry was ok, but the dish is lacking in flavour. Ive made other curries from the web and they were great, wished I kept the recipe.I did notice most comments, people had not made it. Should have looked first. I would not recommend.
Delicious! I added peas because I love them in a curry and used the lemon at the end like you suggested. Also added a little umami seasoning from Trader Joe’s and some better than bouillon for a little more flavor and in place of more salt. Thank you! This is a keeper.