The Best Red Lentil Sweet Potato Curry Recipe

As a food blogger, I’m sharing a one-pot Red Lentil Sweet Potato Curry that comes together from pantry staples in under 30 minutes thanks to a simple, surprising step most recipes skip.

I love a recipe that looks simple but tricks you, and this one does. My version of Red Lentil Sweet Potato Curry feels bright and surprising, not the same old thing.

The stars are red lentils and sweet potato, their textures kind of argue and then make up in the bowl. Some folks call it Sweet Potato Lentil Curry, and it still manages to feel new every time I eat it.

I’m not perfect when I cook, I mess up timing, forget a step, but somehow it keeps being oddly addictive. You’ll want to know why.

Ingredients

• Red lentils: Protein and fiber rich, they thicken the curry and soften while cooking
• Sweet potato: Adds natural sweetness, vitamin A and creamy texture, balances the spices
• Coconut milk: Rich fat for silky mouthfeel, makes everything comfort food cozy
• Curry powder: Warm, earthy spices that give depth and a fragrant savory backbone
• Diced tomatoes: Acidity and body, they brighten the sauce and cut through richness
• Spinach or kale: Adds iron, extra fiber and a fresh pop, folds in at end
• Cilantro and lime: Herbal, citrus finish that brightens flavors, gives a clean tang

Ingredient Quantities

• 1 cup (200 g) red lentils rinsed
• 1 large sweet potato (about 1 lb / 500 g), peeled and cut into 1/2 inch cubes
• 1 medium yellow or white onion chopped
• 3 garlic cloves minced
• 1 tbsp fresh ginger grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 to 1/2 tsp cayenne or chili flakes optional
• 1 can (14 oz / 400 g) diced tomatoes
• 1 can (14 oz / 400 ml) full fat coconut milk
• 3 cups (720 ml) vegetable broth or water
• 1 tbsp tomato paste optional
• 1 tbsp neutral oil (vegetable or coconut)
• 1 tbsp maple syrup or brown sugar optional
• 1 to 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 cups baby spinach or chopped kale optional
• Handful fresh cilantro chopped for garnish
• Juice of 1 lime optional

How to Make this

1. Rinse 1 cup red lentils and set them aside, peel and cube 1 large sweet potato into 1/2 inch pieces, chop the onion, mince the garlic and grate the ginger so everything is ready to go.

2. Heat 1 tbsp neutral oil in a large pot over medium heat, add the chopped onion and cook until soft and translucent about 5-7 minutes, dont rush this step — it builds flavor.

3. Add 3 minced garlic cloves and 1 tbsp grated ginger and cook 30-60 seconds until fragrant, being careful not to let the garlic burn.

4. Stir in 2 tbsp curry powder, 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander and 1/4–1/2 tsp cayenne or chili flakes if using, toast the spices 30-60 seconds to wake them up; add 1 tbsp tomato paste here if you like a deeper tomato base and cook another 20 seconds.

5. Pour in 1 can diced tomatoes, 1 can full fat coconut milk, 3 cups vegetable broth or water, then add the rinsed lentils, cubed sweet potato, 1 tbsp maple syrup or brown sugar if using, 1 to 1 1/2 tsp salt and 1/2 tsp black pepper; stir everything to combine.

6. Bring to a gentle boil, reduce heat to low, cover and simmer 18-25 minutes until lentils and sweet potato are tender, stir once or twice so nothing sticks to the bottom.

7. If you want a creamier curry mash a cup of the lentils against the side of the pot or pulse with an immersion blender for a few seconds, if it’s too thick add a little extra broth or water, if too thin simmer uncovered a few minutes to reduce.

8. Stir in 2 cups baby spinach or chopped kale until wilted, squeeze in juice of 1 lime if using, taste and adjust salt, pepper and heat.

9. Serve topped with chopped cilantro and more lime on the side, leftovers keep in the fridge for 3-4 days and reheat gently, this curry actually tastes better the next day.

Equipment Needed

1. Large heavy bottomed pot with lid
2. Cutting board
3. Chefs knife
4. Measuring cups and spoons
5. Wooden spoon or heat proof spatula
6. Fine mesh sieve or colander (to rinse lentils)
7. Vegetable peeler and microplane or box grater (for ginger and sweet potato)
8. Can opener
9. Immersion blender or potato masher (optional for a creamier curry)

FAQ

The Best Red Lentil Sweet Potato Curry Recipe Substitutions and Variations

• Red lentils: swap with split yellow peas (same creaminess, ~20-30 min cooking), brown or green lentils (hold shape, cook longer), or canned lentils (drain and add near the end so they dont turn mushy)
• Sweet potato: use butternut squash or pumpkin (same sweetness and texture), Yukon Gold or russet potatoes (starchier, may need a bit more cook time), or carrots (firmer so cube smaller)
• Coconut milk: substitute light coconut milk or coconut cream diluted with water (lower or higher fat as needed), plain full fat yogurt stirred in off the heat (adds tang), or cashew cream (soak cashews then blend with water)
• Curry powder: replace with 1 tbsp garam masala plus 1 tsp turmeric and 1 tsp cumin (richer), 2-3 tbsp curry paste (reduce salt elsewhere), or a quick mix of 1 tbsp cumin, 1 tbsp coriander and a pinch of cinnamon

Pro Tips

– Bloom the spices longer in the oil with the onions till they smell amazing, dont just dump them in and stir once. Toasting wakes up the flavor, and if the pan gets too hot back off the heat for a few seconds so the garlic doesnt burn.

– Control the texture by mashing some of the lentils or briefly blitzing with an immersion blender, its an easy way to make it creamy without adding more coconut milk. If it gets too thick add a splash of broth, if too thin let it simmer uncovered to reduce.

– Cut the sweet potato into even sized cubes or roast them first for caramelized sweetness, uneven pieces mean some will be mush while others are still firm. Roasting also adds a deeper flavor if you have the extra 20 minutes.

– Finish with acid and seasoning at the end not the start, a squeeze of lime and a pinch more salt will brighten the whole dish. Leftovers mellow and taste better next day, and this freezes well so portion and freeze for quick meals.