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Lentil Curry with Sweet Potatoes Recipe

Vegan lentil curry with sweet potatoes combines earthy lentils, sweet root vegetables, and fragrant spices into a comforting, flavorful main dish.
Print Recipe
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings 4 servings
Calories 340 kcal

Ingredients
  

  • Red lentils – 1 cup rinsed
  • Sweet potatoes – 2 medium peeled and diced
  • Onion – 1 medium diced
  • Garlic – 3 cloves minced
  • Fresh ginger – 1 tbsp grated
  • Tomato paste – 2 tbsp
  • Crushed tomatoes – 1 cup
  • Vegetable broth – 2 ½ cups
  • Coconut milk – 1 cup
  • Olive oil – 2 tbsp
  • Curry powder – 1 tbsp
  • Ground cumin – 1 tsp
  • Turmeric – 1 tsp
  • Chili powder – ½ tsp
  • Salt – 1 tsp
  • Black pepper – ½ tsp
  • Fresh cilantro – 2 tbsp chopped

Instructions
 

  • Heat olive oil in a pot over medium heat.
  • Sauté onion, garlic, and ginger until golden, about 3 minutes.
  • Stir in curry powder, cumin, turmeric, and chili powder; cook 1 minute.
  • Add tomato paste, crushed tomatoes, and broth; stir well.
  • Mix in lentils and sweet potatoes; bring to a boil.
  • Lower heat, cover, and simmer 20 minutes until tender.
  • Stir in coconut milk, salt, and pepper; cook 5 minutes more.
  • Garnish with cilantro and serve with rice or naan.

Notes

Nutritional Values (per serving)

  • Calories: 340
  • Total Fat: 13 g
  • Saturated Fat: 6 g
  • Carbohydrates: 45 g
  • Fiber: 11 g
  • Protein: 15 g

Vitamins & Minerals (per serving)

  • Vitamin A: 92%
  • Vitamin C: 21%
  • Iron: 27%
  • Calcium: 9%
  • Potassium: 20%

Additional Tips

  • Add spinach in the final 5 minutes for extra greens.
  • Swap chili powder with cayenne for more heat.
  • Serve with quinoa for a lighter, protein-packed base.