Red Lentil Curry with Sweet Potatoes

This Indian-inspired Red Lentil Curry with Sweet Potatoes is creamy, hearty, and ready in just a few simple steps. Serve it for a satisfying and quick weeknight meal the whole family will adore- vegans and meat eaters alike!

This recipe was originally published on January 21, 2021. It was updated with new recipe information on October 22, 2024.

This red lentil curry recipe with sweet potatoes is a hearty, creamy, and flavorful plant-based meal you can make any day of the week. It’s the definition of crave-able yet nutritious comfort food: tender and creamy lentils simmer with warming spices in coconut milk to warm you up and satisfy from the inside-out.

Though the recipe does call for a handful of spices — many of which can be found at well-stocked grocery or Indian food stores — you’ll have them on hand for months to come since they store well, making it easy to add this recipe to your weekly recipe rotation. Make this lentil curry with coconut milk on the stovetop or in an Instant Pot, and add your own twist by adjusting the heat or stirring in extra veggies! For more tasty lentil recipes, check out my Lentil Meatballs, Lentil Taco Meat, and Vegan Sweet Potato Shepherd’s Pie recipes.

Ingredients

Red Lentils: The star ingredient of this dish! Red lentils are smaller, delicate lentils that don’t need to be soaked before cooking. They turn creamy upon cooking, helping them to meld with the coconut curry sauce. You can find them in the dried goods or rice aisle of most well-stocked grocery stores, in Indian groceries, and health food stores.

Aromatics: Yellow onion, garlic, and ginger add a dimensional flavor base to the red lentil recipes. Use fresh ingredients whenever possible, though you can substitute ginger paste and bottled minced garlic if necessary.

Spices: Curry powder, garam masala, cumin, coriander, and turmeric powder add warm, earthy, savory, and spicy notes to the vegan red lentil curry, making it complex and satisfying. You can find these spices in Indian food stores, spice shops, and most well-stocked grocery stores.

Sweet Potatoes: These add heartiness a touch of natural sweetness, balancing the warmth and heat. Peel the potatoes if desired and cube. If desired, use Japanese sweet potatoes.

Coconut Milk: For the richest, creamiest vegan lentil curry, use full-fat coconut milk. Shake it well before adding it, and avoid using light coconut milk.

Canned Tomatoes: A common ingredient in many curry dishes, canned chopped or crushed tomatoes impart a naturally sweet and jammy flavor. You will need just one can.

How to Make Red Lentil Curry with Sweet Potatoes

Instant Pot Directions

Stove Top instructions Below.

Save time and fuss by making this recipe in the Instant Pot. Here’s how to make Instant Pot lentil curry:

• Sauté. Turn the Instant Pot to the HIGH sauté setting, and melt the coconut oil. Reduce the heat to medium heat and sauté the onions, garlic, and ginger for 3-4 minutes until turning translucent.

• Toast. Add the spices––curry powder, garam masala, cumin, coriander, turmeric, Kashmiri chili, salt, and pepper. Stir to toast for about 30 seconds.

• Add. Add the sweet potato, red lentils, coconut milk, diced tomato, and water. Cancel the sauté setting. No need to stir.
• Pressure cook.  Lock on the lid and pressure cook for 10 minutes. When done cooking, natural-release the pressure for 10 minutes. Quick-release the remaining pressure.

• Season the curried red lentils to taste with more salt, and serve garnished with lime wedges and cilantro.

Stove Top Instructions

• Sauté aromatics. Add the oil to a large pot and melt it over medium-high heat. Reduce the heat to medium and add the onions, garlic, and ginger. Sauté for 3-4 minutes or until the onions are tender and turning translucent.

• Toast Spices.  Add the spices — curry powder, garam masala, cumin, coriander, turmeric, Kashmiri chili, salt, and pepper. Stir to toast for 30 seconds until translucent,

• Add sweet potatoes and liquids. Add the sweet potato, red lentils, coconut milk, diced tomato, and water. Stir well. Increase the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer partially covered for 20-25 minutes, stirring occasionally, until the potatoes are tender.

• Season and serve. Season the curry to taste with salt and pepper. If necessary, add water to thin the curry. Serve the vegan curry hot with steamed rice and garnished with lime wedges and cilantro.

Recipe Pro-Tips

• Rinse and sort the lentils. Even sorted lentils can sometimes contain small pebbles or bits of debris collected in the harvesting process. Sort through the lentils to remove these parts, and rinse them well before starting.
• Simmer partially covered. When cooking stove-top, control the reduction of the red lentil curry recipe by simmering it partly ajar. I like to rest the pot halfway over the top. This also allows you to keep an eye on the curry as it simmers.
• Add extra water as needed. If it reduces or gets too thick during simmering, add more water by the 1/4 cup as needed, stirring it in well.
• Adjust cooking time for the size of the pot. Wider pots (think deep skillets) will cook for less time because they have a higher surface area exposed to heat, whereas narrower pots (Dutch ovens or saucepans) will cook for longer.

Recipe Variations

Adjust this red lentil coconut curry based on what you have on hand, making it flavorful and nutritious every time!

• Ultra-Creamy: Stir in 3 tablespoons of cashew or almond butter during the final few minutes of simmering to enhance the smooth and creamy texture of the red curry lentils and add nutty undertones. Bonus: this adds extra plant protein and healthy fats!
• Butternut Squash: Swap 2 1/2 cups of cubed butternut squash for the sweet potatoes for an autumnal twist on this red lentils recipe!
• Extra Veggies: Boost the nutrition by stirring in a large handful of chopped baby spinach or a cup of chopped roasted red peppers in the last 5 minutes of the cooking time. You can also stir in 1 cup of frozen green peas halfway through simmering.
• Mild: Reduce the heat by using Kashmiri chili instead of cayenne, or omitting it all together.
• Spicy: Increase the Kashmiri chili to 1 teaspoon or use it along with cayenne for extra heat.

Serving Suggestions

Serve bowls of hot sweet potato lentil curry topped with lime wedges and chopped cilantro with roti or vegan naan to dip alongside any of the following sides:

• Coconut Jasmine Rice
• Air Fryer Broccolini
• Air Fryer Green Beans

Storage Directions

• Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
• Freezing: Once completely cooled, you can freeze the lentil and potato curry in a freezer-safe container for up to 3 months. Defrost it overnight in the refrigerator.
• Reheating: Warm the dish over low heat on the stovetop, adding a splash of vegetable broth to reconstitute, for 5-10 minutes until hot.

Frequently Asked Questions

More Vegan Main Dish Recipes

• Hearty Tofu Chili
• Vegan Thai Green Curry
• Instant Pot Black Bean Soup
• Lentil Meatloaf
• Vegan Sausages