Go Back
Bowl of creamy vegan red lentil curry with herbs and spices

Vegan Red Lentil Sweet Potato Curry

A comforting and warm dish combining sweet potatoes with hearty red lentils, creating a nourishing and satisfying vegan meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Vegan
Cuisine: Indian, Vegan
Calories: 425
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp coconut oil This healthy fat adds a delightful creaminess and subtle sweetness.
  • 4 cloves garlic (minced) Aromatic and bold, garlic brings depth to your curry.
  • 1 tbsp fresh ginger (minced) Adds a spicy warmth that complements the sweet potatoes.
  • 3 cups diced sweet potato Juicy and tender, these sweet bits provide a natural sweetness.
  • 1.5 cups red lentils Nutty and protein-packed, lentils are the heart of the curry.
  • 3 cups vegetable broth This provides a savory base, infusing flavor throughout.
  • 1 can (15 oz) crushed tomatoes Juicy and tangy, they balance the sweetness of the sweet potatoes.
  • 1 tbsp maple syrup A touch of natural sweetness enhances the flavors.
  • 1 tbsp peanut butter Adds creaminess and a hint of nuttiness that enriches the curry.
  • 2 tbsp fresh lime juice Brightens the dish with a zesty kick.
  • 1 can coconut milk (full-fat) Creamy and rich, it makes the curry luscious.
Spices
  • 2 tsp curry powder This aromatic spice blend gives the dish its signature flavor.
  • 2 tsp garam masala A warm spice blend that deepens the complexity of the curry.
  • 1 tsp turmeric Provides a beautiful color and health benefits.
  • 1 tsp cumin Earthy and fragrant, cumin elevates the dish.
  • 1 tsp chili powder Adds just the right kick of heat.
  • 1/2 tsp coriander A hint of citrus flavor that brightens up the dish.
  • 1/2 tsp salt Balances flavors.
  • 1/4 tsp black pepper Adds subtle heat.
Toppings
  • to taste Cilantro Fresh, vibrant, and aromatic, enhances presentation and flavor.

Method
 

Preparation
  1. In a large pot or Dutch oven, heat coconut oil over medium heat until melted and hot.
  2. Add minced garlic and ginger. Sauté for about 3 minutes until fragrant and golden.
  3. Toss in diced sweet potatoes and all the spices (curry powder, garam masala, turmeric, cumin, chili powder, coriander, salt, and pepper). Stir well and cook for 5 minutes until spices are aromatic and sweet potatoes start to brown slightly.
Cooking
  1. Add red lentils, vegetable broth, fresh lime juice, maple syrup, peanut butter, and crushed tomatoes. Stir thoroughly and increase heat to bring to a boil.
  2. Once boiling, lower to a simmer, cover pot and let simmer for approximately 20-25 minutes. Stir occasionally and taste-test sweet potatoes and lentils to ensure they are tender.
  3. When cooked, pour in about three-quarters of the can of coconut milk, reserving some for topping. Stir gently to blend creamy texture into the curry.
Serving
  1. Serve warm, garnished with fresh cilantro. Pair with fluffy basmati rice or warm garlic naan for a comforting meal.

Notes

For a richer flavor, let the curry simmer longer. Adjust spice levels as desired. Store leftovers in an airtight container for up to 4-5 days in the fridge or freeze for up to 3 months.