Sweet Potato & Lentil Curry
An easy sweet potato and lentil curry recipe: a hearty vegan dish with sweet potato and red lentils in a fragrant spiced sauce. High in fibre and naturally filling.
This comforting curry brings together sweet potato and red lentils for a dish that is hearty, naturally sweet and deeply satisfying. Red lentils break down as they cook to create a thick, creamy sauce without any dairy, while sweet potato adds substance and slow-release energy. It is high in fibre, completely vegan, and tastes wonderful over rice or with warm flatbread.
Nutrition per serving
Ingredients
Makes 4 servings
- Red lentils (dry) 200 g / 7 oz
- Sweet potato, cubed 400 g / 14 oz
- Chopped tomatoes (tin) 400 g / 14 oz
- Coconut milk 200 ml / 7 fl oz
- Onion, garlic, ginger to taste
- Curry spices, vegetable stock 2 tbsp
Method
- Sauté the onion, garlic and ginger in a pot for 5 minutes, then add the curry spices and cook for 1 minute.
- Add the sweet potato, red lentils, chopped tomatoes and 400 ml stock. Bring to a boil.
- Simmer for 20 to 25 minutes until the lentils and sweet potato are tender.
- Stir in the coconut milk, season, and warm through before serving.
Tips
- Add more stock if it gets too thick as the lentils absorb liquid.
- A squeeze of lime and fresh coriander brighten it beautifully.
- It thickens as it cools and freezes very well for future meals.
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Nutrition values are estimates per serving, calculated from typical ingredient values. Actual values vary with brands and portion sizes. Recipe images are AI-generated illustrations intended only as a visual impression of the dish, not a serving suggestion or a photo of the prepared recipe.
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