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Brown Lentil Sweet Potato Curry

  • Author: Avery
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan, Vegetarian, Dairy-Free, Gluten-Free (if using gluten-free sides)

Description

This brown lentil sweet potato curry is a cozy, nourishing one-pot meal that’s naturally creamy, gently spiced, and full of plant-based protein. Tender lentils and sweet potato cubes simmer in a fragrant coconut curry sauce, delivering comfort food vibes with bright, fresh flavor. It’s weeknight-friendly, deeply satisfying, and perfect for ladling over rice or scooping up with warm flatbread.

Ingredients

Scale
  • 1 cup brown lentils, rinsed
  • 1 large sweet potato, peeled and diced into 1/2-inch cubes
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 2 cups vegetable broth (plus more as needed)
  • 1 tablespoon curry powder (mild or medium)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2–1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Fresh cilantro, chopped, for garnish
  • Optional: juice of 1/2 lime, for brightness

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
  3. Stir in the minced garlic and grated ginger. Cook for 1–2 minutes, just until fragrant, being careful not to let the garlic brown.
  4. Add the diced sweet potato and rinsed brown lentils to the pot. Sprinkle in the curry powder, cumin, turmeric, salt, and black pepper. Stir well to coat the vegetables and lentils in the spices.
  5. Pour in the coconut milk and vegetable broth, stirring to combine and scraping the bottom of the pot to release any browned bits.
  6. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 25–30 minutes, stirring occasionally, until the lentils and sweet potato are tender. Add a splash more broth if the curry becomes thicker than you’d like.
  7. Taste and adjust seasoning with additional salt and pepper. If using, stir in the lime juice for a bright, fresh finish.
  8. Serve the curry hot, garnished with chopped fresh cilantro. Enjoy on its own, over rice, or with warm naan or flatbread.

Notes

  • Rinse the lentils under cold water until it runs clear to remove excess starch and any dust.
  • If your curry gets too thick as it cooks or cools, simply stir in a bit more vegetable broth or water until it reaches your desired consistency.
  • Spice blends can vary in intensity; start with the listed amount of curry powder and adjust to taste, especially if you prefer a milder curry.
  • This curry thickens as it sits and the flavors deepen, making it even better the next day.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired, Fusion

Nutrition

  • Serving Size: 1 serving (about 1 1/2 cups)
  • Calories: 320 kcal (approx.)
  • Sugar: 7 g (approx.)
  • Sodium: 480 mg (approx., using low-sodium broth)
  • Fat: 16 g (approx.)
  • Saturated Fat: 10 g (approx.)
  • Unsaturated Fat: 5 g (approx.)
  • Trans Fat: 0 g
  • Carbohydrates: 34 g (approx.)
  • Fiber: 9 g (approx.)
  • Protein: 11 g (approx.)
  • Cholesterol: 0 mg

Keywords: brown lentil sweet potato curry, vegan lentil curry, coconut lentil curry, easy weeknight curry, one-pot vegan dinner

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Find it online: https://averyrecipes.com/brown-lentil-sweet-potato-curry/