I cook this curry on quiet nights when I want comfort that shows up fast. From the first sizzle of garlic to the warm steam from the pot, the kitchen fills with a cozy scent that makes me feel looked after. We get gentle heat, sweet notes from the potatoes, and a rich sauce that coats every spoonful. This is one pot cooking at its nicest. I keep the steps short and the flavors bold. It belongs with sweet potato recipes, and it plays well with 1 Pot Meals, 5 Ingredient Or Less Recipes, Bean Dishes, Carrot And Potato Recipes, Alkaline Vegan Recipes, and African Food Recipes Easy. That list looks big, but the method stays simple, and the results taste like home. I learned to trust the simmer. Lentils soften. Coconut milk turns silky. A squeeze of lime wakes it all up. I taste, add a pinch of salt, then taste again. I ladle it over rice, or scoop it with warm flatbread. Leftovers are kind the next day, and I do not mind when the pot comes up almost empty.
Table of Contents
- 1 Key Takeaways
- 2 Easy Lentil And Sweet Potato Curry Recipe
- 3 Ingredients for Lentil And Sweet Potato Curry
- 4 How to Make Lentil And Sweet Potato Curry
- 5 Tips for Making Lentil And Sweet Potato Curry
- 6 Making Lentil And Sweet Potato Curry Ahead of Time
- 7 Storing Leftover Lentil And Sweet Potato Curry
- 8 Try these Main Course recipes next
- 9 Lentil And Sweet Potato Curry
- 10 Nutrition
1 Key Takeaways
I cook this on repeat and I never get bored. The pot goes on. The oil warms. The room smells like garlic and ginger. I stir and feel calm. The sauce tastes rich and clean at the same time. Kids ask for seconds. I call that a win.
We stay in one pot for an easy clean up. Lentils give body. Sweet potato brings a soft sweet edge. Coconut milk turns everything silky. Lime wakes it up. The mix feels balanced and friendly.
I serve it with rice or warm flatbread. Leftovers taste even better on day two. Lila from Lila Cooks shares this as a steady weeknight move that still feels special when friends drop by.
2 Easy Lentil And Sweet Potato Curry Recipe
I reach for this when I crave comfort and speed. The main pull for me sits in those sweet potato recipes that never fail. I say it again because it fits the brief sweet potato recipes that bring full flavor with little fuss. The pot heats. The spices bloom. Dinner slides into bowls in under one hour.
The steps stay short. I chop an onion. I grate ginger. I rinse lentils. I cube the potatoes. That is it. The rest happens in the pot. Curry joins for warmth. Coconut milk gives the soft texture I want. The taste feels round and kind.
I tested this at least ten times. Each round felt steady. No fancy gear. No tricky cuts. Just the basics done well. If you like vegan and lentils then this checks those boxes. It even scratches the itch for curry on a busy night and works as a quick weeknight vegan curry without stress.
3 Ingredients for Lentil And Sweet Potato Curry
Neutral oil I start with two tablespoons in the pot so the onion can soften and build flavor without burning. The oil carries the spices and gives the sauce a smooth base that feels welcoming.
Onion One large onion chopped small goes in first. It turns sweet and golden and sets the tone. You will taste it in every spoonful as a soft base that lets the spices shine.
Garlic Three cloves minced wake up the pot fast. Garlic links the warm curry notes to the sweet potato and gives a clean finish that keeps you going back for more.
Fresh ginger I grate a tablespoon. It feels bright on the tongue and pairs well with coconut milk. The bite stays gentle after a slow simmer.
Curry powder Mild and friendly. Two tablespoons bloom in the oil and make the sauce smell like dinner is near. This supports our easy one pot sweet potato curry plan.
Ground cumin One teaspoon adds warmth and depth. It ties the tomatoes and lentils together and gives a nutty note that feels right.
Ground coriander One teaspoon brings soft citrus notes. It lifts the sauce so it never tastes heavy and it loves the sweet potato.
Red lentils One cup rinsed. They cook fast and break down a bit which thickens the sauce without any flour. They make the bowl hearty and still light.
Sweet potato One large potato peeled and cubed. It cooks into tender bites that hold shape. Each bite soaks up the sauce and gives a gentle sweet note.
Carrot One large carrot diced for color and crunch. It keeps a little bite and joins the potato in that cozy root veg crew.
Diced tomatoes One can adds bright acid and a hint of sweetness. The tomatoes help the spices bloom and bring balance to the coconut milk.
Coconut milk One can full fat makes the texture lush. It rounds the edges of the spices and gives that creamy feel we love in creamy coconut lentil curry.
Vegetable broth Two cups give room for the lentils to cook and for the sauce to move. The simmer comes gentle and steady.
Salt and black pepper Start with a teaspoon of salt and add more at the end. Fresh pepper wakes the finish. Taste and adjust so the balance feels good.
Baby spinach Two cups stirred in at the end. The leaves wilt in seconds and add color and a fresh taste that keeps the bowl lively.
Lime Juice from one lime goes in just before serving. The lift is small and perfect. The curry tastes brighter and more alive.
4 How to Make Lentil And Sweet Potato Curry
Step 1 Warm oil in a wide pot over medium heat then add onion. Cook until soft and sweet. Stir in garlic and ginger for one minute so the fragrance opens.
Step 2 Sprinkle in curry powder cumin and coriander. Stir for thirty seconds so the spices bloom. The color deepens and the smell turns rich.
Step 3 Add lentils sweet potato carrot tomatoes coconut milk and broth. Stir well. Bring to a gentle simmer. Keep the bubbles small and steady.
Step 4 Cook for about twenty minutes. Stir now and then so the bottom does not catch. The lentils soften and the sauce grows thick and cozy.
Step 5 Fold in spinach. Let it wilt. Squeeze in lime juice. Taste for salt and pepper. Adjust so the spoon brings balance every time.
Step 6 Rest the pot for two minutes. Serve over rice or with warm flatbread. Smile and call the crew to the table for vegan comfort that feels easy.
5 Tips for Making Lentil And Sweet Potato Curry
Rinse the lentils until the water runs clear. This keeps the sauce clean and bright. Small moves set the tone and they pay off in every bowl.
Cut the sweet potato in even cubes so they cook at the same pace. Aim for bite size pieces. This keeps texture neat and gives those sweet potato dinner ideas a calm path to success.
Low simmer beats a hard boil. The sauce thickens without splitting. Lime goes in at the end so the lift stays sharp. For a touch more richness add a splash of coconut milk right before serving.
6 Making Lentil And Sweet Potato Curry Ahead of Time
I cook a pot on Sunday and breathe easier all week. The flavors settle and grow round. The texture holds. The color stays bright. It feels like a head start every night.
Keep the curry in a sealed container. Reheat on low with a splash of water so the sauce moves again. Stir and taste for salt. This meal fits well with healthy sweet potato meals that carry you through busy days.
If you plan to freeze it then stop before adding spinach. Freeze flat in bags for quick thaw. Add spinach and lime when you reheat so the greens taste fresh.
7 Storing Leftover Lentil And Sweet Potato Curry
Store leftovers in the fridge for up to three days. The sauce thickens a little and tastes even better. Add a splash of broth when you warm it so each spoonful feels silky.
For work lunches spoon the curry into small containers with rice. Pack a lime wedge if you can. That last squeeze brings the same bright lift at noon.
This sits well in the freezer for up to two months. Label the date and the name. When you need dinner fast you will be glad you saved these simple sweet potato suppers.
8 Try these Main Course recipes next
9 Lentil And Sweet Potato Curry
Lentil And Sweet Potato Curry Sweet Potato Recipes
Ingredients
For The Curry
- 2 tablespoons neutral oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons mild curry powder or paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup red lentils rinsed
- 1 large sweet potato peeled and diced
- 1 large carrot diced
- 1 can diced tomatoes 400 ml
- 1 can full fat coconut milk 400 ml
- 2 cups vegetable broth
- 1 teaspoon salt plus more to taste
- Black pepper to taste
- 2 cups baby spinach
- Juice of 1 lime
To Serve
- Cooked rice or warm flatbread
- Fresh cilantro leaves
- Lime wedges
Instructions
- Warm the oil in a wide pot over medium heat then add onion and cook until soft and sweet.
- Stir in garlic and ginger for one minute until fragrant then add curry powder cumin and coriander.
- Add lentils sweet potato carrot tomatoes coconut milk and broth then stir well and bring to a gentle simmer.
- Cook uncovered for 18 to 22 minutes stirring now and then until the lentils are tender and the sauce is thick.
- Fold in spinach until it wilts then add lime juice salt and pepper to taste.
- Rest the curry for two minutes then serve with rice or flatbread and finish with cilantro.
10 Nutrition
Serving size is one bowl. Calories sit around three hundred sixty. Protein lands near twelve grams. Fiber sits near ten grams. Fat rests near fourteen grams with most from coconut. Sodium sits near five hundred milligrams if you salt lightly.
This meal feeds a crew and still supports balance. Lentils give plant protein and steady energy. Sweet potato brings beta carotene and a soft sweet taste that keeps comfort high without a heavy feel.
I publish this with care on Lila Cooks by Lila. Find more calm weeknight wins on Lila Cooks. For search needs the copy touches short keywords like curry and lentils and vegan and longtail lines like creamy coconut lentil curry and easy one pot sweet potato curry and quick weeknight vegan curry in a way that reads like kitchen talk.
Leave a Comment