Sweet potato and red lentil curry
A warming and nourishing curry made with sweet potatoes, red lentils, and aromatic spices simmered in creamy coconut milk. This plant-based dish is protein-rich, fiber-packed, and perfect for cozy dinners or meal prep.
Equipment
- 1 large heavy-bottom pot or Dutch oven
- 1 Chopping Board
- 1 Sharp Knife
- 1 wooden spoon (or spatula)
- 1 Measuring Cup Set
- 1 Measuring spoons set
- 1 small pan (for toasting nuts or coconut flakes)
Ingredients
Main Ingredients
- 180 g 1 cup red split lentils
- 2 tbsp rapeseed or canola oil
- 1 large onion finely chopped
- 3 garlic cloves finely chopped
- 1 tbsp fresh ginger finely grated
- A handful fresh coriander cilantro, stalks finely chopped + leaves for garnish
- 1 cup chopped tomatoes fresh or canned
- 2 medium sweet potatoes diced into 1.5 cm (0.5″) cubes
- 1 tsp fine sea salt adjust to taste
- 240 ml 1 cup full-fat coconut milk
- Juice of ½ lime
- A handful of cashews or coconut flakes toasted (for topping)
Dry Spices
- 1 tsp black mustard seeds
- ½ tsp cumin seeds
- 10 dried curry leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp hot chili powder Kashmiri chili recommended for color
- ¼ tsp ground cardamom
- A pinch of ground cloves
- ⅛ tsp ground black pepper
- ½ tsp garam masala
Instructions
- Prepare the Lentils: Start by thoroughly rinsing the red lentils under cold running water. Place them in a fine mesh strainer and wash several times until the water is no longer cloudy. This step removes excess starch and prevents the curry from becoming too heavy.If you’re sensitive to legumes, you can par-cook the lentils separately: place them in about 3 cups of water, bring to a simmer, and skim off any foam that forms.Cook for 8–10 minutes, until they soften slightly but still hold their shape, then set aside.
- Toast the Whole Spices: Heat the oil in a large, heavy-bottom pot or Dutch oven over medium heat. Once the oil is hot (you should see a slight shimmer), sprinkle in the mustard seeds. Let them pop and crackle — this releases their nutty aroma. Add the cumin seeds and dried curry leaves right after, stirring continuously so they don’t burn. Cook for about 30–60 seconds until the spices become fragrant and infuse the oil with flavor.
- Build the Flavor Base: Add the finely chopped onion to the pot and sauté gently.Stir regularly so the onion softens evenly. Allow it to cook until it becomes translucent and starts turning golden brown around the edges — this light caramelization gives the curry a subtle sweetness. Once the onion reaches this stage, stir in the garlic, grated ginger, and the chopped coriander stalks. Cook for another 2 minutes, stirring often, so the ginger doesn’t stick to the pan.
- Bloom the Ground Spices: Reduce the heat to low to avoid burning the spices.Add ground cumin, ground coriander, turmeric, cinnamon, chili powder, cardamom, cloves, and black pepper. Stir everything thoroughly so the onion mixture is evenly coated in spices. Gently toast the spices for 1–2 minutes until their aromas deepen — this is called “blooming” and it helps unlock their full flavor.
- Add Tomatoes for Depth: Pour in the chopped tomatoes along with 1 cup (240 ml) of water. Stir well to deglaze the bottom of the pot, scraping up any browned bits stuck from the onions and spices. Cover with a lid and let the tomatoes simmer for about 5 minutes. They should break down and create a rich, slightly tangy sauce that forms the base of the curry.
- Cook the Lentils and Sweet Potatoes Together: If you didn’t par-cook the lentils earlier, add the rinsed lentils directly into the pot now. Along with them, add the diced sweet potatoes and about 500 ml (2 cups) of water. Stir well, then bring the curry up to a gentle boil. Once it boils, immediately reduce the heat to a low simmer. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape, and cook for 25–30 minutes. Stir occasionally to prevent sticking. The lentils will soften into a creamy texture while the sweet potatoes turn tender and slightly sweet. If the curry thickens too much during cooking, add a splash of hot water to loosen it.
- Enrich with Coconut Milk: Once the sweet potatoes are fork-tender and the lentils have broken down into a thick stew-like consistency, stir in the salt and the coconut milk. The coconut milk will give the curry its creamy body and balance the spices with a gentle sweetness. Let the curry simmer uncovered for another 5–7 minutes, stirring occasionally, so the flavors blend together beautifully.
- Finish with Freshness: Turn off the heat and stir in the garam masala and freshly squeezed lime juice. Garam masala is added at the end to preserve its bold aroma, while the lime juice brightens the dish and lifts all the flavors. Taste the curry and adjust the seasoning — you may want a little more salt or chili depending on your preference.
- Serve and Garnish: Spoon the curry into bowls and garnish generously with chopped fresh coriander leaves. For added crunch and richness, scatter toasted cashews or coconut flakes over the top. This contrast of textures makes every bite exciting. Serve the curry with steamed basmati rice, fluffy quinoa, or warm naan bread.
- Make-Ahead Tip: Like most curries and stews, this dish tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Simply reheat gently on the stove with a splash of water or coconut milk to bring it back to life.
Notes
- Rinse lentils well before cooking to remove excess starch and avoid cloudiness.
- Always add salt after the lentils are tender — adding it too early can make them tough.
- Sweet potatoes add natural sweetness, but you can swap them with pumpkin, butternut squash, or carrots.
- Kashmiri chili powder gives a beautiful red color without too much heat; adjust spice level as you like.
- Blooming spices (toasting them in oil) is key to unlocking their full aroma and flavor.
- Full-fat coconut milk creates the best creamy texture, but light coconut milk can be used for fewer calories.
- This curry tastes even better the next day as the flavors deepen overnight.
- Garnishes like toasted cashews, coconut flakes, or fresh coriander elevate flavor and texture.
- Serve with rice, quinoa, or naan for a complete, satisfying meal.
- Freezes well, making it a great make-ahead or meal-prep option.
