Try the BEST vegan red lentil curry with sweet potato that can be made in one pot. This comforting and flavorful dish is perfect for a cozy meal at home. It can be customized with your favorite vegetables or sides such as basmati rice or garlic naan.
What Goes Well with Red Lentils?
Red lentils go well with a variety of ingredients. In this recipe, they are paired with sweet potato for a hearty and satisfying dish. Other ingredients that go well with red lentils include:
- Tomatoes: Red lentils and tomatoes are a classic combination. Add some canned tomatoes to your curry for a tangy and flavorful addition.
- Garlic and ginger: These aromatic ingredients add depth and warmth to the curry.
- Coconut milk: Coconut milk adds richness and creaminess to the curry.
- Spinach: Add some fresh spinach to your curry for a pop of color and nutrition.
- Cilantro: Cilantro adds a fresh and fragrant flavor to the dish.
Lentils also can be transformed into pasta that is super high protein. Check out this lentil pasta salad with a creamy lemon tahini dressing.
Other cozy, flavorful dishes to try out:
Sweet potatoes are a healthy addition to this curry with a high Vitamin A content. For more sweet potato recipes, try out these crispy Moroccan Spiced Roasted Sweet Potatoes, Thanksgiving classic Vegan Sweet Potato Casserole, or these Air Fryer Sweet Potatoes!
How to Make This Curry
- Sauté garlic and ginger in a large pan or pot.
- Add sweet potatoes and spices.
- Add crushed tomatoes, red lentils, veggie broth and lime juice and bring to boil then simmer for 20-25 minutes.
- Add in coconut milk.
- Top with cilantro and enjoy!
FAQ
HOW TO MAKE THE DELICIOUS INDIAN BASMATI RICE:
For 3 cups cooked basmati rice use 1 cup of uncooked rice.
- Rinse your rice thoroughly under cold water.
- In a medium size pot, heat over medium heat with some olive oil.
- Add in 2 tsp cumin seeds and toast in olive oil for 2 minutes.
- Add in rinsed rice and cook for 2 more minutes, stirring occasionally to toast the rice.
- Add 1 teaspoon whole cloves, 1 cinnamon stick, and 1 ½ cups water.
- Bring to a boil and then simmer, covered for 15 minutes.
- Remove from heat, fluff, and keep covered until ready to eat (will fluff up more with cover on).
Substitutions
Lentils
If you don't have red lentils on hand, you can use another type of lentil in this red lentil curry with sweet potato. Brown lentils or green lentils would work well in this recipe. Just keep in mind that the cooking time may vary slightly depending on the type of lentil you use.
⇨For another amazing lentil dish, try out this Nourishing Lentil Barley Soup that used green or brown lentils!
Potato
You can also use another type of potato in this curry, such as regular white potatoes or yams. Just be sure to adjust the cooking time accordingly.
Vegetable
Finally, you can use any type of vegetable you like in this curry, such as carrots, bell peppers, peas, or broccoli. The possibilities are endless!
If you like this recipe, you will love these other cozy dinners:
- Creamy Chana Masala with Coconut Milk
- Miso Dumpling Soup
- Creamy Potato Leek Kale Soup
- Vegan White Bean Chili
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The Best Vegan Red Lentil Sweet Potato Curry
Ingredients
- 1 tablespoon coconut oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 3 cups diced sweet potato
- 1 ½ cups red lentils
- 3 cups vegetable broth
- 1 can crushed tomatoes (15 oz)
- 1 tablespoon maple syrup
- 1 tablespoon peanut butter
- 2 tablespoon fresh lime juice
- 1 15 oz. can coconut milk (full-fat)
Spices
- 2 teaspoon curry powder
- 2 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional
- Cilantro for topping
Instructions
- In a large pot or dutch oven, begin by heating your oil over medium heat.
- Add in garlic and ginger and sauté for 3 minutes.
- Add in your diced sweet potato and all the spices and stir well. Cook for 5 minutes until spices become aromatic and sweet potatoes are beginning to brown.
- Next add in your red lentils, veggie broth, lime, maple syrup, peanut butter, and crushed tomatoes. Bring to a boil and then simmer for ~20-25 minutes, covered. Taste test your sweet potatoes and lentils to ensure doneness.
- Pour in coconut milk (¾ of can) and reserve the rest for topping if desired.
- Sprinkle with fresh cilantro.
- Serve with basmati rice or garlic naan.
Notes
- Let the curry cool to room temperature before storing. Transfer it to an airtight container and place it in the refrigerator. The curry will keep for up to 5 days in the refrigerator.
Julaine says
The recipe didn’t say when to add the peanut butter and maple syrup. I added it during the simmering period. It turned out great! Also I added some crushed roasted peanuts to the top with the cilantro. Very delicious!
NaturAllie says
Hi Julaine! So glad you enjoyed the recipe! Sorry that was missing from the instructions and I appreciate you bringing it to my attention. Just added it. 🙂 -Allie
Alanna says
My boyfriend made this recipe last night . It’s awesome for leftovers . We aren’t vegan and only had chicken broth on hand . It’s such a comfort food and we love the taste of Indian cuisine- always looking for something new to cook. Will be eating this all winter. I also have PCOS, so the lentils (and spices) and being dairy free really support my hormones. Thank you for this recipe !!
Leah says
I love Indian food and all the flavors! This recipe is sooo good!! It really hit the spot on a cold winter day! I will be adding this to my regular rotation!
teri says
Wow. just wow !! i was searching g for orange— red lentils, carrots and sweet potatoes— this recipe came up. i haven’t even put in the coconut milk yet and already wow. So much depth in flavor and rich deep notes of a symphony of spices.
I’m not a real chili hot fan so i added half the chili powder. also didn’t have peanut butter so used almond butter. don’t know if there’s a difference. So good. this one’s a keeper
We’ve been snowed in in Humboldt county for 16 days now. this is a warmer upper.
Allie Petersen says
Hi Teri, I'm SO thrilled you enjoyed this curry!! It's one of my favorites of all time. Thanks so your comment and have a lovely day! - Allie
Leah says
I loooove this recipe. I love curry but this was so easy to make. My family does not love curry so there was more for me!!!
Sue Gush says
This was fabulous. What beautiful flavour combinations!
We are heading into Autumn here and this was a wonderfully comforting and delicious meal for our cooler evenings. I'll definitely be adding it to my winter go to recipes.
Allie Petersen says
Sue, I'm so happy you loved it! It's such a cozy dish. Thanks for your review!
Sarah D says
We just bought a huge bag of red lentils... this recipe is definitely happening this weekend! Love anything that has coconut milk and lime juice.