Save to Pinterest This lentil and sweet potato curry is my go-to when I want something hearty and nourishing but still packed with rich flavor. With its creamy coconut broth and gentle warmth from curry spices, it has become a dish I crave during chilly autumn nights or whenever I need some comforting and filling plant-based goodness.
The coconut and sweet potatoes bring a touch of sweetness that balances the curry heat perfectly. I started making this dish when my garden sweet potatoes were overflowing, and now it remains a cozy favorite we share around the dinner table all season long.
Ingredients
- Dried lentils: pick green or brown lentils for creamy texture and earthy taste, rinse before using for the best results
- Sweet potatoes: look for firm and unblemished orange-fleshed sweet potatoes for creamy consistency
- Onion: yellow or white onion provides aromatic depth and sweetness, slice evenly for even cooking
- Garlic: fresh cloves pack the most punch, crushed or finely minced for better flavor distribution
- Curry powder: choose your favorite blend with warm spices like cumin and coriander for the signature curry flavor
- Coconut milk: opt for full fat coconut milk for a silky rich finish, shake the can before opening
- Vegetable broth: homemade or store-bought, low sodium lets you better control seasoning
- Salt and pepper: I like flaky salt and freshly cracked black pepper since they brighten the whole dish
Instructions
- Sauté the Aromatics:
- Cook diced onion and minced garlic in a splash of oil over medium heat in a heavy pot, stir often until the onions are soft and translucent which usually takes 6 to 8 minutes. You want everything golden and fragrant as this forms your flavor base.
- Build the Curry Base:
- Add in your lentils, diced sweet potatoes and sprinkle over the curry powder. Stir vigorously to coat the vegetables with those spices and toast them for about 1 minute. This step opens up the spice aromas.
- Simmer to Tenderness:
- Pour in the vegetable broth and coconut milk. Give everything a thorough mix and bring to a gentle boil. Lower the heat so the curry simmers uncovered. Cook around 20 to 25 minutes, stirring now and then. Lentils and sweet potatoes should soften and your broth will get thick and creamy.
- Season and Serve:
- Taste for seasoning. Adjust with salt and pepper as needed. Feel free to simmer a tad longer if you prefer a thicker consistency or mash a few potatoes for extra creaminess. Serve piping hot.
Save to Pinterest My favorite part is throwing in the curry powder and having the whole kitchen suddenly smell like a bustling spice market. There was one snowy night when we all sat together with big bowls of this curry and it was just comfort in every spoonful.
Storage Tips
Let the curry cool fully before storing. Scoop leftovers into airtight containers and refrigerate for up to four days. Reheat gently on the stovetop adding extra broth or water if it has thickened overnight. For longer storage this curry freezes beautifully just thaw in the fridge and warm back up slowly.
Ingredient Substitutions
Feel free to use red lentils they break down more for a slightly softer texture. White potatoes can be swapped for sweet potatoes for a more savory vibe. For a nutty flavor stir in a spoonful of chunky peanut butter or top with toasted coconut flakes for crunch.
Serving Suggestions
Spoon this curry over fluffy rice or warm naan. A squeeze of fresh lime brings a bright finish. I often garnish with cilantro or green onions for color and a fresh note. Leftovers also make a killer wrap filling.
Cultural Notes
Curries like this have roots in the home kitchens of South Asia and have traveled the world adapting to so many family tables. This recipe is an easy way to bring those deep comforting flavors into your kitchen with just staple ingredients and hardly any fuss.
Seasonal Adaptations
Try cubed winter squash in place of sweet potatoes for a subtle flavor twist. Spring carrots dice up sweet spring carrots to brighten the curry. Baby spinach throw in a few handfuls right at the end for color and extra nutrients.
Success Stories
Friends who claimed they hated lentils now request this regularly. Many readers tell me their kids love the creamy sweetness and bright color a win for family dinner. I have even taken this to potlucks and always come home with an empty pot.
Freezer Meal Conversion
Double the batch and portion into freezer safe containers. Defrost in the refrigerator overnight and reheat gently. For best results add a fresh dash of coconut milk or broth during warming. It is a lifesaver on a busy weeknight.
Save to Pinterest This curry brings warmth and comfort every time. Enjoy it fresh or as a hearty leftover meal for busy days.
Common Recipe Questions
- → Can I use canned lentils instead of dried?
Yes, canned lentils work well; simply reduce the simmer time as they are already cooked.
- → What can I serve alongside this dish?
This curry pairs beautifully with steamed rice, naan bread, or a side of roasted vegetables.
- → Can I make this curry ahead of time?
Absolutely. Letting it sit enhances the flavors, and it reheats easily on the stove or in the microwave.
- → Is this dish freezer-friendly?
Yes, cool completely and freeze in portions. Thaw and reheat gently when ready to enjoy.
- → How can I add a protein boost?
Stir in spinach, peas, or chickpeas, or top with a spoonful of Greek yogurt for extra protein.