It’s naturally mild, but you can easily adjust the heat to your taste. Add more chilli flakes or even a pinch of cayenne if you like a bit of kick, or leave it out entirely for a gentle, family-friendly version.

Indian-inspired One-Pot

Lentil & Sweet Potato Curry (One-Pot)

Name: Lentil & Sweet Potato Curry (One-Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian-inspired
Ingredients: 1 Tbsp olive oil; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 Tbsp fresh ginger, grated; 1 ½ tsp ground cumin; 1 ½ tsp ground turmeric; 1 tsp ground coriander; ½ tsp chilli flakes (optional, to taste); 1 can (400 g) diced tomatoes; 1 tsp brown sugar; 1 medium sweet potato, peeled and cut into 1.5 cm cubes (½-inch); 1 cup dried red lentils, rinsed; 1 can (400 ml) coconut milk; 2 cups vegetable broth; ¼ tsp salt; ¼ cup cashews, roughly chopped (optional); 1 tsp garam masala; ½ tsp lime zest, grated; Juice of ½ lime; Fresh cilantro, chopped (optional, for serving)

This easy one-pot vegan curry is hearty, creamy, and full of flavour. Lentils and sweet potatoes simmer in coconut milk and tomatoes with plenty of warm spices, creating a rich, comforting plant-based dinner. It’s the kind of healthy curry you’ll want on repeat — great for weeknights or easy entertaining.

Gluten-Free

Vegan

Vegetarian

Jump to Recipe

The first time I made this lentil and sweet potato curry, I was genuinely surprised that something so delicious could come from ingredients I already had in my pantry. Lentils, canned tomatoes, a can of coconut milk — nothing fancy. But the secret is in the combination of warm spices and creamy tomato broth, which turns humble ingredients into a comforting, fragrant curry that makes me want to put on my warmest, thickest socks and curl up in front of a movie — bowl of curry in hand.

🍺 Wondering what to sip with it? I've shared my favourite drink pairings below.

It’s one of those dishes you throw together on a chilly evening, and halfway through dinner, you realize you’ve found a new staple.

Aside from being ridiculously tasty, this curry is packed with nutrients. Red lentils are full of plant-based protein and fibre, making the dish hearty and satisfying. They cook quickly and break down just enough to give the curry a naturally creamy texture.

Sweet potatoes, on the other hand, bring a gentle sweetness and a boost of vitamins A and C — not to mention potassium and antioxidants. Together, they make this meal as nourishing as it is comforting.

It’s a reminder that healthy, balanced meals don’t have to be complicated, just a handful of good ingredients, thoughtfully prepared.

How To Make Lentil & Sweet Potato Curry

This is a gently layered curry, built in stages so each ingredient has a moment to develop. We start with aromatics to create depth, toast the spices to unlock their warmth, then let the lentils and sweet potatoes simmer slowly in coconut milk until everything becomes tender and cohesive. It’s simple, but intentional cooking — the kind that fills the kitchen with fragrance before dinner is served. 🌿🍠

1. Prep the Ingredients

Finely chop the onion, mince the garlic, and grate the fresh ginger. Peel the sweet potato and cut it into small, even 1.5 cm cubes (½-inch cubes) so it cooks at the same rate as the lentils.

Rinse the red lentils under cold water until the water runs mostly clear. This removes excess starch and keeps the curry from becoming cloudy or overly thick.

Red lentils, sweet potatoes, coconut milk, tomatoes, garlic, onion, lime, white miso, vegetable broth, ginger, cashews, cilantro, chilli flakes, turmeric, coriander, cumin, cinnamon — Ingredients for making vegan lentil and sweet potato curry

2. Build the Aromatic Base

Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and lightly golden, about 5 minutes. You’re looking for tenderness and gentle sweetness rather than deep browning. Stir occasionally and let it soften slowly.

Add the garlic and grated ginger, cooking for another minute until fragrant. The kitchen should smell warm and inviting at this stage, with that ginger-garlic fragrance that signals something good is coming.

3. Bloom the Spices

Stir in the cumin, turmeric, coriander, chilli flakes, and salt. Let the spices cook in the oil for about a minute, stirring constantly. This step is key. Toasting the spices briefly wakes them up and deepens their flavour.

Onion and garlic sautéing in pan — Start by sautéing onions, garlic and ginger in a pan

Toasting spices in pan: turmeric, cinnamon, coriander, cumin, and chilli flakes — Warm cumin, turmeric, coriander, and chilli flakes to let them bloom

4. Cook the Tomatoes Until Jammy

Add the diced tomatoes and brown sugar. Cook for 3 to 4 minutes, stirring often, until the tomatoes soften, darken slightly, and the mixture thickens.

You’ll notice the texture change from watery to glossy and concentrated. That slight caramelization adds richness and balances the sweetness of the sweet potato.

Add lentils, sweet potato cubes, and tomatoes to the fragrant spices — Cook tomatoes first, then add sweet potato cubes, and rinsed lentils

Add in coconut milk to pan with sweet potatoes, lentils, tomatoes and spices — Add in coconut milk and vegetable broth to the pan

5. Simmer the Curry

Add the sweet potato cubes, rinsed lentils, coconut milk, and vegetable broth. Stir to combine and bring everything to a gentle boil.

Once boiling, reduce the heat to low, cover, and simmer for 25 to 30 minutes. Stir occasionally to prevent sticking. The lentils should become tender and begin to break down slightly, naturally thickening the sauce, while the sweet potatoes turn soft and creamy at the edges.

Toasting cashews in pan — Optionally toast chopped cashews for 3-5 minutes while the lentils and sweet potatoes cook

Add lime juice and zest to lentil and sweet potato curry — Once curry is ready, add in lime zest and juice

6. Finish with Warmth and Brightness

Remove the pot from the heat and stir in the garam masala, lime zest, and lime juice. Adding these at the end preserves their fragrance and keeps the flavours lively.

Taste and adjust the salt if needed. The final balance should feel warm, gently spiced, slightly sweet, and brightened with citrus.

Spoon into bowls and finish with a small drizzle of olive oil and fresh cilantro if you like. Serve over rice or with warm flatbread for scooping.

Creamy deep orange lentil and sweet potato curry topped with cashews, cilantro and coconut milk — Finish with a drizzle of olive oil then toasted cashews and cilantro if using

Why You’ll Love This Vegan Curry

One-pot simplicity: Everything cooks together, so cleanup is minimal.
Rich and creamy: Coconut milk gives the sauce its silky texture.
Customizable heat: Add more chilli flakes or top with chili crisp for spice lovers or keep it mild for a family-friendly version.
Meal prep friendly: The flavours deepen after a day in the fridge, making it perfect for leftovers or work lunches.

You can serve it over fluffy basmati rice, scoop it up with warm naan, or even spoon it over couscous for a change. I also love serving it with a few other Indian dishes when entertaining.

Cooking Tips & Variations for the Best Lentil Curry

Use red lentils: They cook faster and melt into the sauce, creating that creamy consistency.
Boost nutrition by adding greens: Stir in a few handfuls of baby spinach or chopped kale at the end of cooking. They’ll wilt right into the sauce and add a fresh, vibrant note.
Swap the Vegetables: Butternut squash works nicely in place of sweet potato. You could also add cauliflower florets, diced carrots, or even red bell pepper for extra texture and colour.
Balance the flavours: The squeeze of lime at the end brightens the curry and ties everything together.
Add texture: A sprinkle of chopped cashews or almonds adds a lovely crunch and a gourmet edge.

🍷 Wine & Drink Pairing:

🍺 A pilsner or a clean Indian lager

Refreshes the palate between bites of creamy coconut sauce.

🌿 Non-Alcoholic Pairing

A lightly sweetened ginger kombucha works nicely with the warming spices.

Tips & FAQs For Lentil & Sweet Potato Curry

Can I freeze this curry?

Absolutely. This vegan lentil curry freezes nicely. Let it cool completely, then store it in an airtight container for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or water if it’s too thick.

Can I use green or brown lentils instead of red?

What can I serve with this curry?

Can I make it ahead of time?

How spicy is it?

A Bowl of Comfort Food

This curry has a way of turning humble pantry staples into something cozy and yummy. Whether you’re curled up on the sofa with a bowl in hand and something good on TV, or portioning it out for easy lunches through the week, it’s one of those feel-good meals that always hits the spot. ✨