This is a comforting, flavourful curry combining sweet potatoes, red split lentils, coconut milk, and a warm blend of Indian spices. It’s hearty, naturally gluten-free, and versatile — I sometimes serve it as a thick stew over rice or even blend part of it into a silky soup.

Why I’ll Love This Recipe

• It’s packed with nutrients — lentils bring protein and fiber, sweet potato adds vitamins and natural sweetness.

• The spice blend gives depth without being overpowering.

• It’s flexible: I can make it thicker or more soupy, adjust spice levels, or use it as a base to add greens or other vegetables.

• It reheats beautifully and even tastes better the next day as flavors meld.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Spices & Seasonings

• 1 tsp black mustard seeds

• ½ tsp cumin seeds

• 10 dried curry leaves

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp cinnamon

• ½ tsp hot chilli powder (e.g. Kashmiri chilli for colour)

• ¼ tsp ground cardamom

• A pinch of ground cloves

• 1⁄8 tsp ground pepper

• ½ tsp garam masala

Main Ingredients

• 180 g / 1 cup red split lentils

• 2 tbsp rapeseed (or canola) oil

• 1 large onion, finely chopped

• 3 garlic cloves, finely chopped

• 1 tbsp finely grated ginger

• A handful of coriander stalks (chopped) + leaves for serving

• 1 cup chopped tomatoes (fresh or tinned)

• 2 medium sweet potatoes, cut into ~1.5 cm cubes

• ~1 tsp fine sea salt (adjust to taste)

• 240 ml / 1 cup full-fat coconut milk

• Juice of ½ lime

• Handful of toasted cashews or coconut flakes (for topping)

Directions

1. I rinse the red split lentils thoroughly, until the water runs clear. (If my stomach is sensitive to pulses, I cook them separately in about 3 cups of water, skimming foam, until soft — about 10 minutes.)

2. In a heavy-bottomed pan over medium heat, I warm the oil. I add the mustard seeds and wait until they begin to pop, stirring occasionally.

3. I add the cumin seeds and dried curry leaves. I let them fry gently for about a minute until fragrant.

4. I stir in the chopped onion and sauté until soft and lightly caramelised in places.

5. I add garlic, ginger, and chopped coriander stalks. I cook for about 2 minutes, stirring so the garlic and ginger don’t stick.

6. I lower the heat and add all the ground spices (except the garam masala). I stir frequently, letting the spices coat everything, and cook 1–2 minutes until fragrant.

7. I add the chopped tomatoes and about 240 ml (1 cup) water. I cover and cook until the tomatoes soften and break down.

8. I add the rinsed lentils (if I didn’t cook them separately), the sweet potato cubes, and about 500 ml (2 cups) water.

9. I bring it to a gentle boil, then reduce to a simmer. I cover and cook until the sweet potato is tender and the curry thickens. If it gets too dry, I add a splash of water.

10. Once cooked, I stir in the salt, coconut milk, and the separately cooked lentils (if I cooked them earlier). I simmer for about 5 more minutes to allow the curry to thicken.

11. I finish by adding garam masala and lime juice. I taste and adjust the seasoning or heat as needed.

12. I serve it over rice or with naan, and garnish with coriander leaves and toasted cashews or coconut flakes.

Servings And Timing

• Makes: 4–6 servings

• Prep Time: About 15 minutes

• Cook Time: About 60 minutes

Variations

• I sometimes stir in a couple of handfuls of spinach or kale near the end for extra greens.

• I swap sweet potato with butternut squash or pumpkin for a slightly different texture and flavor.

• I adjust the heat: reduce or omit chilli powder if I prefer mild, or add extra chilli for more fire.

• For a smoother texture, I blend half the curry and then mix it back in for a creamier consistency.

• I add extra vegetables like cauliflower florets or bell pepper cubes to bulk it up.

Storage/Reheating

• I store leftovers in an airtight container in the fridge for up to 3–4 days.

• It freezes well — I portion it into freezer-safe containers and freeze for up to 2–3 months.

• To reheat, I thaw it (if frozen), then gently warm over low heat, stirring occasionally. If it’s too thick, I add a splash of water or coconut milk.

FAQs

What If I Don’t Have Curry Leaves?

I sometimes skip them — the curry still tastes great thanks to the other spices. The aroma changes slightly, but it’s still delicious.

Can I Use Red Lentils Already Cooked Or Canned?

Yes — if I’m using pre-cooked lentils, I reduce the cooking time and decrease the water since they won’t absorb as much. I add them near the end to avoid overcooking.

How Can I Make This Milder For Sensitive Palates?

I reduce or omit the hot chilli powder and sometimes use sweet paprika instead for colour without heat. Less garam masala also helps.

Is This Recipe Vegan And Gluten-Free?

Yes — it’s naturally vegan and gluten-free, assuming all ingredients are uncontaminated.

Can I Make This Ahead Of Time?

Definitely. I often make it a day ahead — the flavours deepen overnight, and it’s easy to reheat. It’s great for batch cooking and freezing.

Conclusion

I love this sweet potato and red lentil curry for its warmth, depth of flavour, and flexibility. Whether I serve it thick over rice or lighten it into a soup, it’s always satisfying. It’s also forgiving, easily adjustable for heat or texture, and perfect for meal prep. It’s a dish I come back to again and again.

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