The Best Vegan Red Lentil Sweet Potato Curry

why you will love this recipe

This Vegan Red Lentil Sweet Potato Curry is a delightful dish that stands out not only for its rich flavors but also for the numerous benefits it offers. It’s quick and easy to prepare, making it a fantastic weeknight dinner option for busy families. Packed with plant-based protein and fiber, this recipe satisfies without weighing you down. The combination of sweet potatoes and lentils creates a comforting, hearty meal that everyone will enjoy—even the kids! Plus, it’s budget-friendly, meaning you can create a delicious and healthy meal without breaking the bank.

How this recipe comes together

Making this Vegan Red Lentil Sweet Potato Curry is straightforward and doesn’t require any complex culinary skills. Here’s how you do it:

1. Start by heating coconut oil in a large pot or Dutch oven over medium heat.
2. Sauté minced garlic and ginger for 3 minutes until softened and fragrant.
3. Add diced sweet potato and spices, cooking until the sweet potatoes brown slightly.
4. Stir in red lentils, vegetable broth, lime juice, maple syrup, peanut butter, and crushed tomatoes. Bring it to a boil, then cover and let it simmer for 20 to 25 minutes.
5. Check that the sweet potatoes and lentils are cooked before adding most of the coconut milk. Reserve some for serving and finish with cilantro.

how to serve Vegan Red Lentil Sweet Potato Curry

This curry is best served warm, either on its own or accompanied by fluffy basmati rice or garlic naan. The creamy coconut milk and fresh cilantro on top add a beautiful finish to the dish. You could also pair it with a fresh salad for a complete meal.

how to store Vegan Red Lentil Sweet Potato Curry

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing the curry in portions. Just ensure it’s cooled completely before transferring to freezer-friendly containers. It can be frozen for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight, and reheat on the stove.

tips to make Vegan Red Lentil Sweet Potato Curry

• For added depth of flavor, let the curry simmer for a bit longer. Just ensure the liquid doesn’t evaporate too much.
• If you prefer a spicier curry, add more chili powder or some diced fresh chilies.
• Experiment with different vegetables like kale or spinach, which can be added toward the end of cooking for extra nutrients.

variation

Feel free to customize the recipe according to your preference. You can use butternut squash instead of sweet potatoes or add chickpeas for more protein. If you’d like a different flavor profile, try adding curry leaves or lemongrass.

FAQs

Can I use other types of lentils in this recipe?

While red lentils work best due to their quick cooking time, you can substitute with other lentil varieties. Just keep in mind that cooking times may vary, and you might need to adjust the liquid accordingly.

Is it possible to make this recipe oil-free?

Yes! You can skip the coconut oil and sauté the garlic and ginger in a bit of vegetable broth or water. The flavors will still remain delicious.

Can I make this curry spicier?

Absolutely! You can increase the amount of chili powder or add extra spices like cayenne or paprika to give it that kick you desire. Just be sure to taste as you go to avoid overwhelming the dish.

Vegan Red Lentil Sweet Potato Curry

A quick and delicious vegan curry that's packed with plant-based protein and fiber, featuring sweet potatoes and red lentils for a hearty meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Indian, Vegan

Calories: 300

Ingredients Method Notes

Ingredients

  

For the curry

• 2 tablespoons coconut oil For sautéing
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 cups sweet potatoes, diced Can be substituted with butternut squash
• 1 teaspoon chili powder Adjust for spice preference
• 1 cup red lentils Rinsed
• 4 cups vegetable broth
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• 2 tablespoons peanut butter
• 1 can crushed tomatoes
• 1 cup coconut milk Reserve some for serving
• 1/4 cup cilantro, chopped For garnish

Method

 

Preparation

1. Heat coconut oil in a large pot or Dutch oven over medium heat.
2. Sauté minced garlic and ginger for 3 minutes until softened and fragrant.
3. Add diced sweet potato and spices, cooking until the sweet potatoes brown slightly.
4. Stir in red lentils, vegetable broth, lime juice, maple syrup, peanut butter, and crushed tomatoes.
5. Bring to a boil, then cover and let it simmer for 20 to 25 minutes.
6. Check that the sweet potatoes and lentils are cooked before adding most of the coconut milk.
7. Finish with cilantro and serve warm.

Notes

For added depth of flavor, let the curry simmer longer. Add more chili powder for spiciness, or experiment with different vegetables like kale or spinach. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.