Why You’ll Love This Sweet Potato and Lentil Curry

• It’s a true one-pot wonder. Honestly, the fewer dishes to wash at the end, the better. Everything comes together in a single pot, which means maximum flavor and minimal cleanup. You’ll appreciate this on a busy weeknight.
• The texture is pure comfort. The red lentils dissolve into the sauce, making it naturally creamy and thick without needing any dairy or coconut milk if you’re avoiding it. The sweet potatoes hold their shape just enough to give you a lovely soft bite in every spoonful.
• It’s incredibly versatile. Have some spinach that needs using up? Throw it in at the end. Prefer a bit of heat? Add an extra chopped chili. This recipe is a fantastic base that welcomes your own personal touches.
• It’s a nutritional powerhouse. Between the fiber-rich lentils, the vitamin-packed sweet potatoes, and all those anti-inflammatory spices, this curry is a meal that truly nourishes you from the inside out. It’s deeply satisfying in every way.

Ingredients & Tools

• 2 tbsp coconut oil or avocado oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1-2 fresh red chilies, finely chopped (or 1 tsp chili flakes)
• 2 tbsp tomato paste
• 1 tbsp garam masala
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 2 large sweet potatoes (about 600g), peeled and cubed
• 200 g red lentils, rinsed well
• 400 ml can of full-fat coconut milk
• 500 ml vegetable broth
• 1 large handful of fresh spinach or kale
• Juice of 1 lime
• Salt and black pepper to taste
• To serve: fresh cilantro, extra lime wedges

Tools: A large, heavy-bottomed pot or Dutch oven, a wooden spoon, and a good knife.

Don’t worry if you’re missing one of the individual spices—a good-quality curry powder can stand in for the garam masala, turmeric, and cumin in a pinch. The real stars here are the sweet potatoes and lentils, which create the most wonderful foundation.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip rinsing the lentils! Red lentils have a lot of surface starch. Giving them a good rinse in a fine-mesh sieve until the water runs clear prevents the curry from becoming overly sticky or murky.
• Why a heavy-bottomed pot? It distributes heat evenly, which is crucial for toasting the spices without burning them and for the gentle simmer needed to cook the lentils and sweet potatoes perfectly.
• Fresh ginger is a game-changer. I know it’s tempting to use the powdered stuff, but the bright, zingy flavor of freshly grated ginger is irreplaceable here. A microplane makes this task super quick and easy.
• Cube your sweet potatoes evenly. This isn’t just for looks—it ensures they all cook at the same rate. Aim for 2-3 cm cubes so they become tender but don’t turn to complete mush.
• Taste your broth. Since this is a main component of the liquid, using a broth you genuinely like the taste of will make a huge difference in the final flavor of your curry.

How to Make Sweet Potato and Lentil Curry

Serving Suggestions

Complementary Dishes

• Fluffy Basmati Rice — The classic choice. Its light, fragrant grains are the perfect vehicle for soaking up all that delicious, saucy curry.
• Warm, Buttery Naan Bread — There’s nothing quite like tearing off a piece of soft naan to scoop up every last bit of curry from your bowl. It’s a truly satisfying experience.
• A Simple Cucumber Salad — A quick salad of thinly sliced cucumber, red onion, and a tangy lemon dressing provides a cool, crisp contrast that cuts through the richness beautifully.

Drinks

• A Crisp, Cold Lager — The effervescence and slight bitterness of a good lager are a fantastic palate cleanser alongside the spices.
• Sweet Mango Lassi — The creamy, cooling yogurt drink is a traditional pairing that soothes the heat and complements the sweet notes of the potato.
• Earl Grey Iced Tea — The bergamot flavor in the tea has a lovely citrusy note that echoes the lime in the curry, making it a surprisingly refreshing match.

Something Sweet

• Cardamom-Spiced Rice Pudding (Kheer) — Staying with the theme, a lightly sweet, creamy rice pudding speckled with cardamom is a gentle and fitting end to the meal.
• Dark Chocolate and Orange Segments — A few squares of high-quality dark chocolate and some fresh orange segments offer a simple, elegant, and bittersweet finish.
• Warm Apple Crumble — The homely, spiced warmth of an apple crble with a scoop of vanilla ice cream continues the cozy comfort vibe perfectly.

Top Mistakes to Avoid

• Mistake: Burning the garlic and spices. This is the most common pitfall. If your heat is too high when you add them, they can turn bitter in seconds, which will overshadow the whole dish. Medium heat is your friend here.
• Mistake: Underseasoning. Lentils and potatoes need a good amount of salt to truly sing. Don’t be shy! Season in layers—a little when you add the liquids, and then be sure to do a final taste and season at the end, after adding the lime juice.
• Mistake: Overcooking the sweet potatoes. You want them tender, but not disintegrating into the curry. Check them at the 20-minute mark. If they’re fork-tender, they’re done, even if you think the sauce could be thicker—you can always simmer a bit longer without the lid.
• Mistake: Skipping the acid. That final hit of lime juice is what balances the richness of the coconut milk and the earthiness of the lentils. Without it, the curry can taste a little flat and one-dimensional.

Expert Tips

• Tip: Bloom your own spices. If you have whole cumin and coriander seeds, toast them in a dry pan for a minute until fragrant, then grind them yourself. The flavor difference is astronomical compared to pre-ground spices.
• Tip: Add a umami boost. Stir in a teaspoon of white miso paste or a dash of soy sauce along with the broth. It adds a deep, savory background note that makes the curry even more satisfying.
• Tip: Make it ahead. This curry tastes even better the next day after the flavors have had time to meld. Simply cool it completely and store it in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
• Tip: Freeze like a pro. This curry freezes exceptionally well. Portion it into airtight containers (leave some room for expansion) and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use a different type of lentil?
You can, but the cooking time and result will be different. Brown or green lentils hold their shape much better and take longer to cook (about 40-45 minutes). You’d end up with a more stew-like texture, which is also delicious! Red lentils are key for that creamy, saucy consistency.

My curry is too thin. How can I thicken it?
The easiest way is to simply continue simmering it uncovered for another 5-10 minutes, stirring occasionally to allow excess liquid to evaporate. If you’re in a real hurry, you can mash a few of the sweet potato pieces against the side of the pot with your spoon—this will naturally thicken the sauce instantly.

Is this curry spicy?
As written, it has a gentle warmth but isn’t overly spicy. The heat level is completely customizable. For no heat, omit the fresh chili. For more fire, add an extra chopped chili or a big pinch of cayenne pepper with the other spices. You can always adjust at the end, too!

Can I make this in a slow cooker?
Absolutely! Sauté the onions, garlic, ginger, and spices in a pan first (this step is important for flavor), then transfer everything to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the sweet potatoes are tender. Stir in the spinach and lime juice right before serving.

How can I add more protein?
This curry is already protein-packed from the lentils, but you can easily add a can of drained and rinsed chickpeas along with the sweet potatoes. For a non-veg option, cooked, shredded chicken stirred in at the end to warm through works wonderfully too.