Lentil Sweet Potato Curry

This Lentil Sweet Potato Curry is a hearty, mildly spiced one-pot meal with creamy coconut milk and tender sweet potato.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 1/2 tablespoons curry powder
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 cup (200 g) brown or green lentils, rinsed
• 1 can (14.5 oz / 410 g) diced tomatoes
• 3 cups (720 ml) vegetable broth
• 1 can (13.5 oz / 400 ml) coconut milk
• 1 tablespoon lime juice
• Salt and black pepper
• Fresh cilantro, optional

Instructions

1. Heat the oil in a large pot over medium heat. Cook the onion for 4–5 minutes until soft.
2. Add the garlic, ginger, and curry powder. Cook for 1 minute.
3. Stir in the sweet potato, lentils, tomatoes, and broth. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 25–30 minutes, stirring occasionally, until the lentils and sweet potato are tender.
5. Stir in the coconut milk and lime juice. Season with salt and pepper, then serve with cilantro.

Cooking Tips

Cut the sweet potato into evenly sized pieces. Add a splash of broth if the curry becomes too thick before the lentils are tender.

Storage & Reheating

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding water if needed.

Recipe Details

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4

Frequently Asked Questions

Can I prepare it ahead? Yes. The curry can be made one day ahead and reheated gently.

How should I store leftovers? Refrigerate in a sealed container for up to 4 days.

Can I freeze it? Freeze cooled curry for up to 3 months. Thaw overnight and reheat with a little broth.