This Indian-inspired Red Lentil Curry with Sweet Potatoes is creamy, hearty, and simple to prepare. Ready in about 35 minutes, it makes a satisfying weeknight meal that pleases vegans and omnivores alike.
This recipe was originally published on January 21, 2021 and updated on October 22, 2024.
The combination of tender red lentils, cubed sweet potatoes, warming spices, and rich coconut milk creates a creamy, comforting curry that’s both nutritious and crave-worthy. Red lentils break down as they cook, naturally thickening the sauce, while canned tomatoes add a bright, jammy base. The recipe is flexible: make it on the stovetop or in an Instant Pot, adjust the spice level to your taste, and add extra vegetables if you like.
Ingredients
Red lentils: Small, quick-cooking lentils that become creamy without soaking. They blend well with the coconut curry sauce.
Aromatics: Yellow onion, garlic, and fresh ginger provide a flavorful base. Use fresh ingredients when possible.
Spices: Curry powder, garam masala, cumin, coriander, and turmeric give the curry its warm, layered flavor. A pinch of Kashmiri chili or cayenne adds heat.
Sweet potatoes: Add heartiness and a touch of sweetness—peel if you prefer, and cube into bite-sized pieces.
Coconut milk: Full-fat coconut milk yields the creamiest result. Shake the can before opening and avoid light versions for best texture.
Canned tomatoes: One can of diced or crushed tomatoes adds body and a slightly sweet acidity.
How to Make Red Lentil Curry with Sweet Potatoes
Instant Pot Directions
Stove-top directions follow below.
Instant Pot lets you skip standing at the stove while still producing a rich, well-developed curry.
- Sauté: Set the Instant Pot to HIGH sauté and melt the oil. Reduce to medium and cook the onion, garlic, and ginger until translucent, about 3–4 minutes.
- Toast spices: Add curry powder, garam masala, cumin, coriander, turmeric, Kashmiri chili (or cayenne), salt, and pepper. Stir and toast about 30 seconds to bloom the flavors.
- Add ingredients: Pour in cubed sweet potato, rinsed red lentils, coconut milk, diced tomatoes, and water (use 1 1/4 cups in the Instant Pot). Cancel sauté—no stirring is needed.
- Pressure cook: Lock the lid and pressure cook for 10 minutes. Let pressure release naturally for 10 minutes, then quick-release remaining pressure.
- Finish: Taste and adjust salt. Serve garnished with lime wedges and chopped cilantro.
Stove Top Instructions
- Sauté aromatics: Heat oil in a large pot over medium-high heat. Reduce to medium and cook onion, garlic, and ginger until softened, about 3–4 minutes.
- Toast spices: Add the spice blend and stir for about 30 seconds until fragrant.
- Add sweet potatoes and liquids: Stir in sweet potato, red lentils, coconut milk, diced tomatoes, and 1 1/2 cups water. Bring to a simmer, then lower heat and simmer partially covered for 20–25 minutes, stirring occasionally, until sweet potatoes are tender.
- Season and serve: Adjust salt and pepper. If the curry is too thick, add water by 1/4-cup increments. Serve hot with steamed rice, lime wedges, and cilantro.
Recipe Pro-Tips
- Rinse and sort lentils: Even packaged lentils can include debris—rinse until water runs clear and pick out any small stones.
- Simmer partially covered: Leaving the pot slightly ajar prevents over-reduction and lets you monitor the curry easily.
- Adjust consistency: Add water in 1/4-cup increments if the curry gets too thick while simmering.
- Mind the pot size: Wider, shallow pans will reduce liquid faster than narrow, deep pots—adjust cooking time as needed.
Recipe Variations
Customize the curry to suit your pantry or the season:
- Ultra-creamy: Stir in 3 tablespoons of cashew or almond butter near the end of cooking for richness and extra protein.
- Butternut squash: Substitute 2 1/2 cups cubed butternut squash for the sweet potato for a fall variation.
- Extra veggies: Fold in a large handful of baby spinach, roasted red peppers, or 1 cup frozen peas toward the end of cooking for added color and nutrients.
- Mild or spicy: Use less or more Kashmiri chili (or cayenne) to control heat. Omit entirely for a milder curry.
Serving Suggestions
Serve the curry over steamed rice or with flatbread, and garnish with lime wedges and chopped cilantro. Good sides include simple roasted or steamed vegetables.
Storage Directions
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Once cooled, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm gently on the stove over low heat, adding a splash of vegetable broth or water to loosen the sauce as needed.
Frequently Asked Questions
No. Red lentils are small and tender and cook in about 20–30 minutes without soaking. Rinse them well before cooking.
Yes. If you prefer a smoother, soup-like texture, use an immersion blender or high-speed blender to puree part or all of the curry. Be cautious when blending hot liquids.
More Vegan Main Dish Recipes
- Hearty Tofu Chili
- Vegan Thai Green Curry
- Instant Pot Black Bean Soup
- Lentil Meatloaf
- Vegan Sausages
Red Lentil Curry with Sweet Potatoes
Ingredients
- 2 tbsp avocado or coconut oil
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1 inch fresh ginger, peeled and minced
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp Kashmiri chili powder or 1/4 tsp cayenne (more to taste)
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 large sweet potato, cubed (peeling optional)
- 1 1/2 cups red lentils, rinsed
- 1 (13.5 oz) can full-fat coconut milk
- 1 (14 oz) can diced or crushed tomatoes
- 1 1/2 cups water (use 1 1/4 cups for Instant Pot)
- Lime wedges and chopped cilantro, for garnish
Instructions
- Add oil to a large pot and melt over medium-high heat. Reduce to medium and sauté onion, garlic, and ginger until translucent, 3–4 minutes.
- Add curry powder, garam masala, cumin, coriander, turmeric, Kashmiri chili, salt, and pepper. Stir and toast 30 seconds.
- Stir in sweet potato, red lentils, coconut milk, diced tomatoes, and water. Bring to a simmer, then reduce heat and simmer partially covered for 20–25 minutes until potatoes are tender. Adjust consistency with water if needed.
- Instant Pot option: After toasting spices, deglaze with 1/4 cup water if needed, then add remaining ingredients. Cancel sauté, lock lid, and pressure cook 10 minutes. Natural release 10 minutes, then quick-release remaining pressure.
- Season to taste, garnish with lime and cilantro, and serve hot.
Notes
If you like a richer curry, stir in 3 tablespoons almond or cashew butter at the end for extra creaminess. This recipe is inspired by classic lentil-curry combinations and adapts easily to the ingredients you have on hand.
Nutrition
Carbohydrates: 41 g |
Protein: 13 g |
Fat: 20 g |
Fiber: 16 g