Sweet Potato and Lentil Curry Recipe

There’s something incredibly comforting about a warm homemade curry on a cold day. This sweet potato and lentil curry in coconut milk is one of my favourite healthy comfort meals because it’s simple to make, full of flavour, and naturally nourishing.

The combination of creamy coconut milk, soft sweet potatoes, warming spices, and protein-rich lentils creates a satisfying plant-based meal that feels both cosy and balanced. It’s perfect for busy weeknights, meal prep, or when you want a healthy dinner that still feels indulgent.

If you enjoy easy vegan curry recipes packed with wholesome ingredients, this sweet potato and lentil curry is one to save.

Why You’ll Love This Sweet Potato and Lentil Curry

• Easy to make with simple everyday ingredients
• Naturally vegan and gluten-free
• Rich, creamy and comforting without being heavy
• A good source of plant-based protein and fibre
• Perfect for batch cooking and meal prep
• Full of warming spices and fresh flavour
• Ideal for colder evenings or cosy dinners at home
• Ready using mostly pantry staples

Nutritional Benefits

This sweet potato and lentil curry is made with wholesome, nutrient-rich ingredients that support a balanced diet.

Sweet Potatoes

Sweet potatoes are a source of fibre and contain vitamins including vitamin A and vitamin C, alongside potassium and other important nutrients.

Lentils

Lentils provide plant-based protein and fibre, which can help support fullness and balanced meals. They also contain iron and folate.

Turmeric, Garlic & Ginger

Turmeric, garlic and ginger are widely used in cooking for both flavour and their naturally occurring plant compounds.

Coconut Milk

Coconut milk adds creaminess and richness to the curry. Using it in moderation helps create a satisfying texture and flavour.

Nutritional information is provided as a general guide only and may vary depending on ingredients used and portion sizes. This recipe is not intended to diagnose, treat or cure any medical condition.

Sweet Potato and Lentil Curry Ingredients

To make this Sweet Potato and Lentil Curry (which serves 2), you’ll need the following ingredients:

• 1 large sweet potato, cut into small cubes
• 1 cup of lentils
• 12 cherry tomatoes
• 2 tablespoons of olive oil
• 1/4 cup of water
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 small piece of ginger, finely chopped
• 1 teaspoon of turmeric
• 1/4 teaspoon of chilli cayenne pepper
• 2 bay leaves
• 1/2 a can of coconut milk
• Himalayan salt and pepper
• A handful of fresh chopped coriander

Ingredient Substitutions

This recipe is flexible and easy to adapt based on what you have available.

• Sweet potato: Substitute with butternut squash or pumpkin.
• Lentils: Red lentils cook more quickly, while green or brown lentils hold their shape better.
• Coconut milk: Use light coconut milk for a lighter version.
• Cherry tomatoes: Replace with chopped fresh tomatoes or tinned tomatoes.
• Coriander: Swap for fresh parsley if preferred.
• Cayenne pepper: Adjust to taste or replace with chilli flakes for extra heat.
• Olive oil: Coconut oil also works well in this curry.

How to Make Sweet Potato and Lentil Curry

1. Sauté the onion, garlic, ginger and spices.
2. Add tomatoes and sweet potato.
3. Cook the lentils separately.
4. Stir in the coconut milk and simmer.
5. Add cooked lentils.
6. Finish with fresh coriander and serve.

In more detail…

Start by placing the olive oil, onion, garlic, ginger, cayenne pepper, water, turmeric, bay leaves and cherry tomatoes in a pan and sautee for 2 minutes. Then add the sweet potatoes and sautee for a few minutes more.

In the meantime, in a separate pan, cook the lentils.

Go back to the sweet potatoes and add the coconut milk, bring to a boil and then lower the heat and simmer till the potatoes are soft.

Finally, add the cooked lentils and simmer for another few minutes. Once cooked, add the chopped coriander, serve and enjoy!

Expert Tips for the Best Sweet Potato and Lentil Curry

A little extra advice to help you achieve the best results:

• Cut the sweet potato into evenly sized cubes so it cooks consistently.
• Rinse lentils before cooking to remove excess starch.
• Simmer gently once the coconut milk is added to help maintain a creamy texture.
• Add extra water or stock if the curry becomes too thick.
• Taste before serving and adjust seasoning as needed.
• Fresh coriander added at the end brightens the flavour beautifully.
• This curry often tastes even better the next day once the flavours develop further.

Storage Instructions

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer

This curry freezes well. Allow it to cool completely before freezing in suitable containers for up to 3 months.

Reheating

Reheat gently on the hob or in the microwave until piping hot throughout. Add a splash of water if needed to loosen the sauce.

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