This creamy red lentil curry is a one-pot recipe that delivers lots of cozy comfort. Sweet potatoes, rich coconut milk, and protein-packed lentils make it a satisfying vegan dinner!
I love ending a long, chilly day with something cozy and comforting. And this red lentil curry does just the trick. It’s easy to make, it’s got an ultra thick, creamy texture and has just the right amount of spice. We’re using hearty sweet potatoes with high-protein, creamy red lentils for what I think might just be the ultimate vegan curry recipe!
Why You’ll Love This Lentil Curry Recipe
- The perfect way to use red lentils. Red lentils cook faster than other varieties and they don’t hold their shape when cooked. This makes them ideal for this lentil curry, giving it a rich, creamy texture.
- Quick and easy. Because the lentils cook so quickly, this entire dish is ready to eat in 35 minutes, including the prep time. In fact, most of the time involved in this recipe is hands-off cooking time!
- Hearty and satisfying. The combination of healthy fats from the coconut milk, sweet potatoes, and protein-rich red lentils makes for a filling meal.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- White onion
- Ginger – This adds warmth to the curry; use fresh, not ground ginger.
- Garlic – I use 3 cloves, but you can add extra for a more garlic-forward flavor.
- Curry powder – Curry powders can go from mild to incredibly spicy, so choose whichever you like.
- Tomato Paste
- Red curry paste – Make sure it’s vegan––some curry pastes contain fish sauce.
- Sweet potato
- Red lentils – Don’t swap in another variety. Only red lentils break apart when cooked to give this curry the right texture.
- Coconut milk – I recommend full-fat for the richest, creamiest curry, but light coconut milk also works.
- Vegetable broth
- Salt and pepper
- Cauliflower rice and cilantro – For serving.
How to Make Lentil Curry
- Cook the aromatics. Warm the olive oil in a large skillet or Dutch oven, then add the onion. Once it’s beginning to soften, stir in the ginger, garlic, and curry powder; cook until the trio is fragrant.
- Cook the tomato and curry pastes. Stir them into the onion mixture and cook until they darken slightly. This deepens their flavor.
- Simmer. Add the sweet potatoes and lentils; stir to coat, then pour in the coconut milk. Bring the lentil curry to a boil, then cover and simmer for 15 minutes.
- Keep simmering. Remove the lid and stir in the broth, salt, and pepper. Cover again and cook for 15 minutes more, or until the potatoes are so tender, they’re practically creamy.
- Serve. Add the lentil curry to a bowl of cooked quinoa, rice, or cauliflower rice with cilantro.
Tips and Variations
- Adjust the consistency to your liking. As written, the sweet potatoes get super tender, but they still hold their shape. If you’d like the potatoes to become one with the curry (i.e., break up entirely!), you can simmer the lentil curry longer.
- Swap out the sweet potato. Winter squash or pumpkin would be excellent substitutes for the sweet potato. Cut them into cubes or buy cubed butternut squash at the grocery store.
- Add more veggies. For some extra veggies, add cauliflower florets when you stir in the vegetable broth. Or stir baby spinach into the curry near the end of the cooking time.
Serving Suggestions
In addition to the serving options mentioned above, I also love serving this lentil curry with a side of sauteed spinach or kale. Naan and other Indian flatbreads are great for soaking up the curry too!
How to Store
- Refrigerator: Transfer the lentil curry to an airtight container and refrigerate for up to 4 days.
- Freezer: Store the curry in an airtight container or freezer bag for up to 6 months. Thaw in the refrigerator overnight before reheating.
- To reheat: Warm the curry on the stove or in the microwave. You may need to add a little extra broth because it can thicken in the fridge.
More Healthy One-Pot Meal Recipes
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Heat the oil in a large skillet or dutch oven. Add the onions and cook for 2 – 3 minutes, stirring often. Add the ginger, garlic and curry powder and cook for another minute.
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Once the mixture is starting to be fragrant, add the tomato and red curry pastes. Stir everything together until combined.
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Stir in sweet potato and lentils and cook for another 30 seconds before adding the coconut milk. Bring this mixture to a boil then cover and simmer for 15 minutes.
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Remove the lid and stir in vegetable broth, then season with salt and pepper. Cover again and cook for another 15 minutes.
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Serve warm with rice, quinoa, cauliflower rice, etc., as well as some cilantro. I also love serving this with a side of sauteed spinach or kale!
Calories: 412kcal | Carbohydrates: 56g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Sodium: 578mg | Potassium: 871mg | Fiber: 15g | Sugar: 9g | Vitamin A: 20375IU | Vitamin C: 8.7mg | Calcium: 79mg | Iron: 3.9mg
