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Sweet Potato And Red Lentil Curry

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This comforting sweet potato and red lentil curry blends hearty lentils, tender sweet potato, creamy coconut milk, and warming Indian spices. Naturally vegan and gluten-free, it’s a versatile, nourishing meal perfect for batch cooking and meal prep.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 4–6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Vegan

Ingredients

  • 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)
  • ¼ tsp ground cardamom
  • Pinch of ground cloves
  • 1⁄8 tsp ground pepper
  • ½ tsp garam masala
  • Main Ingredients:
  • 180 g / 1 cup red split lentils, rinsed
  • 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 (plus leaves for garnish)
  • 1 cup chopped tomatoes (fresh or tinned)
  • 2 medium sweet potatoes, peeled and diced (~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)

Instructions

  1. Rinse lentils thoroughly until water runs clear. Optional: Cook separately in 3 cups water for 10 minutes if desired for easier digestion.
  2. In a heavy-bottomed pan, heat oil over medium heat. Add mustard seeds and let them pop.
  3. Add cumin seeds and curry leaves. Fry gently for 1 minute until fragrant.
  4. Add chopped onion and sauté until soft and lightly caramelized.
  5. Stir in garlic, ginger, and chopped coriander stalks. Cook for 2 minutes, stirring frequently.
  6. Lower heat and add all ground spices except garam masala. Cook for 1–2 minutes, stirring.
  7. Add chopped tomatoes and 1 cup water. Cover and cook until tomatoes break down.
  8. Add rinsed (or pre-cooked) lentils, sweet potatoes, and 2 cups water. Bring to a gentle boil, then reduce to a simmer and cover.
  9. Simmer until sweet potatoes are tender and curry thickens, about 25–30 minutes. Add water as needed if too thick.
  10. Stir in salt, coconut milk, and pre-cooked lentils (if used). Simmer 5 more minutes.
  11. Finish with garam masala and lime juice. Taste and adjust seasoning.
  12. Serve hot over rice or with naan, topped with coriander leaves and toasted cashews or coconut flakes.

Notes

  • Add spinach or kale near the end for extra greens.
  • Swap sweet potato for butternut squash or pumpkin for variation.
  • Use sweet paprika instead of chilli powder for milder flavor.
  • Blend half the curry for a smoother, soup-like consistency.
  • Great for batch cooking and freezing — flavor deepens overnight.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-potato-and-red-lentil-curry/