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One-Pot Sweet Potato and Lentil Curry in a white bowl with rice and fresh cilantro

One-Pot Sweet Potato and Lentil Curry

A cozy, one-pot vegan curry made with sweet potatoes, lentils, coconut milk, and warm spices. High in plant-based protein and fiber, naturally gluten-free, and perfect for weeknight dinners or meal prep.
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Servings 4
Calories 550 kcal

Equipment

  • Large Dutch oven or heavy pot, cutting board, chef’s knife, wooden spoon, measuring cups and spoons.

Ingredients
  

  • 2 tbsp olive oil or avocado oil
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 2 medium sweet potatoes about 1 ½ lb, peeled and cut into ½‑inch cubes
  • 1 cup dry red lentils rinsed, or 1 ½ cups cooked green/brown lentils
  • 1 can 14 oz / 400 ml full-fat coconut milk
  • 1 can 14–15 oz / 400 g diced tomatoes, with juices
  • 2 ½ cups vegetable broth or water more as needed
  • 2 tbsp curry powder mild or medium
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ½ –1 tsp fine sea salt to taste
  • ¼ tsp black pepper
  • 3 cups loosely packed baby spinach or chopped kale
  • Juice of ½–1 lime or lemon, to taste
  • Optional toppings: chopped cilantro red pepper flakes, toasted pumpkin seeds, extra coconut milk drizzle

Instructions
 

  • Heat oil in large pot over medium heat. Add onion and cook 5–6 minutes until softened.
  • Stir in garlic and ginger; cook 1 minute until fragrant.
  • Add curry powder, cumin, coriander, turmeric, and cinnamon. Toast spices 30–60 seconds, stirring constantly.
  • Add sweet potatoes and lentils; stir to coat in spices.
  • Pour in diced tomatoes, coconut milk, and broth. Season with ½ tsp salt and pepper. Stir well.
  • Bring to a gentle boil, reduce heat to low, cover partially, and simmer 20–25 minutes, stirring occasionally, until lentils and sweet potatoes are tender. Add more broth if needed.
  • Stir in spinach and cook 2–3 minutes until wilted. Add lime juice to taste and adjust seasoning with more salt or curry powder if desired.
  • Serve hot over rice, quinoa, or with flatbread, topped with cilantro and extra coconut milk if you like.

Notes

For a thicker texture, lightly blend part of the curry with an immersion blender. For a thinner texture, add extra broth. Leftovers keep 4–5 days refrigerated or 3 months frozen.
Calories: 550
Protein: 19 g
Servings people: 4