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If you don’t have a simple red lentil curry recipe in your repertoire, today we’re going to change that. This sweet potato red lentil curry is one of my favorite meals to make because it’s so nourishing and flavorful. It’s perfect for the colder months, but honestly, I make it year round. This curry is a must for meal prep, and even freezes well!
One of the first meals I perfected when I was still in college was a carrot red lentil soup. I had never cooked with red lentils before discovering that recipe, and I was immediatly a fan. Unlike other legumes red lentils cook very quickly. They don’t need to be soaked. Just a simple rinse and they’re ready to go. Because of their ease, they are still my go to easy-to-cook ingredient. Honestly, I don’t make that old carrot red lentil soup anymore. Instead, I go for this sweet potato red lentil curry because it’s even more filling, and I’m a huge curry fan.
Like all legumes, red lentils are a great source of plant based protein and fiber. They are also high in folate, iron, potassium, and manganese. Also zinc, beta-carotene, niacin, and phytonutrients that provide anti-inflammatory and antioxidant benefits in the body. Lentils should be a regular part of your diet, so add this recipe to your rotation. I’ll link some of my favorite lentil recipes below, right before the recipe.
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I buy my red lentils either in bulk or at the local Indian grocery store. At the Indian grocer I also buy my spices needed for this recipe: curry powder, garam masala, cumin, turmeric, coriander, and Kashmiri chili powder. Since they usually come in large bags that are not resealable, I transfer them to glass jars and label them. The glass jars will keep them fresh for longer. Like all ethnic grocery stores, you’ll find exactly what you’re looking for at a much better price than the big chains have. It’s also fun to walk down the aisles of the store discovering ingredients you’ve never heard of––like Kashmiri chili! I had never heard of it before, but now I use it to replace cayenne pepper in my cooking. It isn’t as spicy, but the flavor is lovely and I can use it in food that I share with Baby J. Another ingredient that I have discovered at my local Indian grocery store is moong dal, split mung beans. I used it in this curry and I might like it better than red lentils. It’s so creamy!! Let me know if you want to see some more recipes with this yummy legume 🙂
If you also love lentils, or want to start loving them, check out these other lentil recipes from my blog: Lentil Meatballs, Walnut Lentil Taco “Meat”, Easy Lentil Tacos with mango guacamole, vegan Shepherd’s Pie, and Lentil Sweet Potato Chili.
Sweet Potato Red Lentil Curry {Instant Pot option}
Ingredients
- 2 tbsp coconut oil
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 inch fresh ginger minced
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp Kashmiri chili powder or 1/4 tsp cayenne pepper + more to taste when serving
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 large sweet potato cubed (peeling is optional)
- 1 1/2 cup red lentils rinsed until water runs clear ORmoong dal
- 1 can coconut milk full fat 13.5oz
- 1 can diced tomatoes 14 oz
- 1 1/4 cups water use 1 1/2-2 cups if cooking stovetop. Start with less and add as necessary
- fresh lime
- fresh cilantro
Instructions
Instant Pot (IP) Instructions
- Turn the IP onto HIGH sauté, and melt the coconut oil.
- Reduce to medium heat and sauté the onions, garlic, and ginger.
- Once the onions are tender, add the spices––curry powder, garam masala, cumin, coriander, turmeric, Kashmiri chili, salt, and pepper. Stir to toast for about 30 seconds.
- Add the sweet potato, red lentils, coconut milk, diced tomato, and water. Stir well.
- Cancel the saute setting, and turn IP to pressure cook for 10 minutes.
- Let it natural pressure release for 10 minutes.
- Season to taste with more salt, and serve garnished with fresh lime and cilantro.
Stove-top Instructions
- Follow the instructions above, but you'll want to bring the lentils to a simmer after adding them with the sweet potatoes and liquids. Simmer for 20-25 minutes, or until the potatoes are tender.
- Add more water to thin if necessary.
- Serve garnished with lime and cilantro.
Deb Lebow Aal / January 28, 2023 at 10:51 am /
I’ve made this twice and it was absolutely delicious. Unlike most recipes elsewhere, the proportion of spices is perfect. Filling and my new go-to comfort recipe for winter. I made it to go over stir-fried cabbage instead of rice.
aliza / December 5, 2022 at 1:26 pm /
after making it several times i can say;
i love this recipe!
it is:
delicious and nutritious
so easy to make
freezer friendly
perfect for a feeling cozy and warm on a cold and rainy night
thank you for sharing.
Traci / November 28, 2022 at 6:17 pm /
Delicious dish! Love that it’s vegan and it’s very flavorful! Wonderful over Basmati rice with some homemade naan!
Alle Travel / November 26, 2022 at 1:49 pm /
Interesting recipe. Can coconut milk be substituted for regular cow’s milk?
Schyler / September 17, 2022 at 7:30 pm /
One of my faves to make! Red lentils make me happy.
Yolanda Isom / September 13, 2022 at 1:20 pm /
This was one of first vegan meals that I cooked. And anytime I make it, it never disappoints.
Chanel / June 11, 2022 at 10:23 am /
Looks delicious
Tara / February 4, 2022 at 2:00 am /
Made this for my split vegan household today and everyone loved it including me. Had to make a few adjustments according to my pantry and what I had on hand and it still was so yummy. I get nervous making a recipe for the first time for other people. But your recipes always turn out delicious so far!
Ginger / January 24, 2022 at 12:51 pm /
Wow, that was so delicious. I used about half red lentils half yellow (because I ran out of red!). Everything was so easy and tasty. I was planning to use a serrano chili because I have sooooo many growing in the garden but forgot so no spice was added and yet the dish was still so very flavorful. Thank you!
Jenne / January 24, 2022 at 7:34 pm /
Fantastic! I’m so glad you enjoyed it 🙂 Next time you can add that homegrown chili. Sounds delish!
jane kirk / June 10, 2021 at 8:39 pm /
Wow. This dish is out of this world. I pretty much stuck to the recipe but did have to either skip or make a substitution for some of the spices I could’t find or were too costly. Don’t have an IP so I prepared it on stove top. Had to add about 3/4 C. water because it kept drying up. I did cut the recipe in half but still had lots of leftovers. Also I didn’t have cilantro (because the store where I shop didn’t have any.) Instead I sliced some radishes for garnish. Served this dish with jasmine rice. I’ll definitely be making this again.
Anne / May 21, 2021 at 3:16 pm /
I have made it twice in the ninja foodie and it’s just delicious super simple effortless even the non vegans love it Thank you Jenne
Hilary / May 11, 2021 at 12:19 am /
I have made this twice with the stove top instructions and it is so delicious and super simple to make! An ultimate comfort food recipe.
Grace / April 25, 2021 at 11:12 am /
Creamy and delicious! I love the addition of sweet potatoes. Looking forward to eating the leftovers tomorrow:-)
Jenne / April 27, 2021 at 6:26 pm /
Wonderful!! I’m so happy you enjoyed it, Grace!