The Best Vegan Red Lentil Sweet Potato Curry

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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.

  • COZY AND COMFORTING – This red lentil sweet potato curry is the perfect fall or winter dish to cozy up with. It’s delicious with some warm buttered naan or basmati rice.
  • HEALTHY – Filled with plant-based protein, fiber, and antioxidants from the tomatoes.
  • ONE POT – No need to dirty a bunch of dishes! You can make this recipe in just one pot!

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

  1. Sauté garlic and ginger in a large pan or pot.
  2. Add sweet potatoes and spices.
  3. Add crushed tomatoes, red lentils, veggie broth and lime juice and bring to boil then simmer for 20-25 minutes.
  4. Add in coconut milk.
  5. Top with cilantro and enjoy!


Red lentils are filled with plant-based protein and fiber. They assist with digestion and keep you full longer.

There are multiple color variations of lentils (green, brown, black, etc). They vary in taste and cook time. Red lentils are perfect for this dish as their cook time is the fastest and their flavor profile is perfect for this sweeter curry.

Allow it to cool completely and then put in a glass container in the fridge for up to 5 days. You can freeze for about 3 months.


For 3 cups cooked basmati rice use 1 cup of uncooked rice.

  1. Rinse your rice thoroughly under cold water.
  2. In a medium size pot, heat over medium heat with some olive oil.
  3. Add in 2 tsp cumin seeds and toast in olive oil for 2 minutes.
  4. Add in rinsed rice and cook for 2 more minutes, stirring occasionally to toast the rice.
  5. Add 1 tsp whole cloves, 1 cinnamon stick, and 1 1/2 cups water.
  6. Bring to a boil and then simmer, covered for 15 minutes.
  7. Remove from heat, fluff, and keep covered until ready to eat (will fluff up more with cover on).
This is a photo of naan dipping into red lentil curry.



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!


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.


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:

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The Best Vegan Red Lentil Sweet Potato Curry

Allie Petersen
You will love this cozy red lentil sweet potato curry that is a mouthwatering, comforting dish that is perfect with some naan or rice.
5 from 63 votes

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 6 servings
Calories 303 kcal



  • 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


  • Cilantro for topping


  • 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.


  • 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.


Calories: 303kcalCarbohydrates: 52gProtein: 15gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 813mgPotassium: 931mgFiber: 18gSugar: 10gVitamin A: 9962IUVitamin C: 12mgCalcium: 88mgIron: 5mg
Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!


  1. 5 stars
    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!

    1. 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

  2. 5 stars
    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 !!

  3. 5 stars
    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!

  4. 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.

  5. 5 stars
    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!!!

    1. 5 stars
      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.

  6. 5 stars
    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.

  7. 5 stars
    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.

  8. 5 stars
    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.

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