The Best Vegan Red Lentil Sweet Potato Curry
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.
Why you’ll love this recipe:
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:
- Creamy Tomato Gnocchi Soup
- Fall Farro Salad
- Acorn Squash Curry
- Trader Joe’s Thai Yellow Tofu Curry
- Vegan Chickpea Tikka Masala
- Savory Sage Mushroom Lentil Stew
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 tsp whole cloves, 1 cinnamon stick, and 1 1/2 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
- Creamy Butternut Squash Curry
- Chickpea Curry
Serve this with a side of vegan biryani rice that’s packed with veggies and warm spices!
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The Best Vegan Red Lentil Sweet Potato Curry
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Ingredients
- 1 tbsp coconut oil
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 3 cups diced sweet potato
- 1 1/2 cups red lentils
- 3 cups vegetable broth
- 1 can crushed tomatoes (15 oz)
- 1 tbsp maple syrup
- 1 tbsp peanut butter
- 2 tbsp fresh lime juice
- 1 15 oz. can coconut milk (full-fat)
Spices
- 2 tsp curry powder
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/4 tsp 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 (3/4 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.
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!
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
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 !!
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!
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.
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
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!!!
I am new to making curry recipes and even using lentils. I loved that all the ingredients were easy to find, and I had most in my cupboards. The recipe was so easy and came out just like your picture. I was curious about using maple syrup and peanut butter, but all the flavors came together.
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.
Sue, I’m so happy you loved it! It’s such a cozy dish. Thanks for your review!
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.
Ha sido mi comida para un día nublado como el de hoy. Sólo puedo decir que me ha encantado, este curry es sabrosísimo, facilísimo de hacer (siguiendo las instrucciones tan detalladas de la receta), en una palabra “Fabuloso”. Esta receta se queda conmigo para siempre. Gracias Allie por compartirla con nosotr@s.
¡Me alegro mucho que lo hayas disfrutado! Sí, es perfecto para un día nublado, lluvioso o frío. ¡Gracias por tu reseña! – Allie
I made a batch of this thinking it would last me a few meals. I was wrong. It was was so delicious I ate three bowls in one night and finished my stash the next day. Currently making more and serving this for a dinner party.
Thanks so much Candice! I’m SO glad you enjoyed it!
excited to try this recipe! quick question: do i peel the sweet potatoes before dicing them?
I left the peels on for the extra nutrition and the skin softens a lot when it cooks. 🙂 Hope you enjoy!
Just what I was looking for on a cold winters evening, tasty, simple and delicious
Recipe is great. A nice base to start from. Mine took about 40 minutes for the lentils to cook. Is there a secret? TBH – I am new to cooking with lentils.
Sometimes red lentils can take a bit longer to cook – I usually try to make sure it’s add a good simmer (visibly bubbling) for around 25 minutes (covered) which helps speed up the cooking process.
Glad you enjoyed it! 🙂
I can’t believe this dish came from my kitchen and not a five star restaurant; the leftovers are even better! Don’t alter the recipe it’s perfect as-is!
Thanks Judi! So happy you enjoyed it 🙂 Curry is always delish!
Oh wow, what can I say, this recipe was so easy and it tastes amazing. Absolutely gorgeous and even better the next day, so filling and tasty. Will definitely be making this again.
I will be trying some of your other recipes for sure. Thank you
Gill, I really appreciate your comment and review and I’m thrilled you liked the recipe. Hope you enjoy others on my site! – Allie
fantastic recipe, deffo recommend! one of my faves!
thank you
Thanks Eve! I really appreciate your review 🙂 Glad you enjoyed it!
What a fantastic recipe – is the coriander fresh, ground or seeds?
It should be ground coriander- thanks for your question – I will add that to the recipe card 🙂
This dish was so very good. Will add this to my repertoire. The lentils did take about 40 min to cook but I forgot to cover it at first. Will be making this for a family gathering—I know they’ll love it! Thank you!
Thanks so much Darlene ! I’m so happy you enjoyed it 🙂 Hope the fam enjoys it too!
Made this for a rainy day lunch with friends; delicious! Will definitely be making it again and often.
Kim, I really appreciate your review! I totally see this as being the perfect rainy day meal 🙂 Thanks again for reviewing my recipe- much appreciated! -Allie
I just made this recipe and it is DELICIOUS!!!
I’m always shocked when I make something that’s so good. Simple recipe that takes a little bit of time but well worth it. Going to share a bowl with my neighbor. It’s healthy and packed with flavor.
Thanks so much Mary!! I’m really happy to hear you enjoyed it 🙂
Burned in my instant pot 🙁
What went wrong?
Hi Jackie – this isn’t an instant pot recipe so I don’t know how to instruct you to make it in there. This is a stovetop recipe.
I love red lentils and this was great, but I think the peanut butter took away from the good spices I may have added too much peanut butter. All I could smell was peanut butter after the tablespoon of it. I think next time I will do less maple syrup and less peanut butter
Hi Susan, yes it’s only a tbsp so you shouldn’t really taste it – but is more to add depth of flavor to the recipe 🙂 You can always omit too if you’re not a PB fan!
This is very delicious! My only notes for when I make it again will be to add a bit more spice and I wish it was a little more tomatoey and liquid. I served with a quinoa/bulgar blend and kale massaged with EVOO and it was so tasty and comforting. Thank you for a great recipe! The PB is essential ✨
Thank you for your review Margo! Glad you enjoyed it! 🙂