Save A rich, comforting curry featuring hearty lentils and naturally sweet potatoes simmered in creamy coconut milk.
I first made this lentil and sweet potato curry on a cold evening when I needed something cozy and quick. It quickly became my go-to for busy nights and has impressed family every time.
Ingredients
- Red lentils: 1 cup, rinsed
- Sweet potato: 1 medium, diced
- Curry powder: 1 tbsp
- Light coconut milk: 1 can (14 oz)
- Water or vegetable broth: 2 cups
- Salt: To taste
Instructions
- Combine:
- In a large pot, add lentils, sweet potato, curry powder, coconut milk, and water or broth.
- Cook:
- Bring mixture to a boil, then lower heat and simmer uncovered for 20 to 25 minutes until lentils and sweet potato are tender.
- Stir and Adjust:
- Stir occasionally, add water if needed, and season with salt to taste. Serve with rice.
Save My kids love ladling their own portions at the table, and everyone gets seconds. It is always a hit at family gatherings for its creamy texture and bold flavor.
Required Tools
You will need a large pot, spoon, and knife for prepping and cooking this curry.
Allergen Information
The recipe contains coconut. It is naturally gluten- and dairy-free, great for those with dietary restrictions.
Nutritional Information
Each serving has about 330 calories, 10 g fat, 44 g carbohydrates, and 14 g protein.
Save This curry makes delicious leftovers for lunch or dinner. Let the flavors meld overnight for even more taste.
Recipe Guide
- → Can I use other types of lentils?
Red lentils cook fastest, but yellow lentils or split peas can be used. Adjust cooking time as needed.
- → Will this dish be spicy?
Standard curry powder offers mild heat, but you may add chili flakes or Thai curry paste for extra spice.
- → How do I make it creamier?
Use full-fat coconut milk for extra richness or simmer uncovered longer to thicken the sauce.
- → What can I serve alongside?
Rice, naan, or quinoa pair well. Garnish with fresh cilantro or lime juice for a bright finish.
- → How should leftovers be stored?
Store cooled curry in an airtight container in the refrigerator for up to four days. Reheat gently before serving.