Delicious Sweet Potato Lentil Curry

Growing up, I avoided lentils like they were my little brother’s sweaty gym socks. Mom’s lentil soup was bland and mushy, and it showed up way too often at our dinner table. It took me years to give lentils another chance.

But then I discovered how to make them actually taste good—by cooking them in a curry with sweet potatoes and warm spices. The sweet potatoes add just the right amount of natural sweetness, while the curry spices bring everything to life. Now this dish shows up regularly at our family dinners, and there’s never a bowl left uneaten.

What Kind of Sweet Potato Should I Use?

For curry dishes, the orange-fleshed sweet potatoes (sometimes labeled as “yams” in U.S. stores) are your best bet. These Garnet, Jewel, or Beauregard varieties have a naturally sweet flavor and hold their shape well during cooking, while still getting tender enough to melt in your mouth. You’ll want to pick sweet potatoes that feel firm and heavy for their size, with smooth skin free from any soft spots or sprouts. When you’re prepping them for curry, try to cut the cubes into similar sizes – about 1-inch pieces work great – so they’ll cook evenly and be done at the same time.

Options for Substitutions

This curry recipe is pretty forgiving and allows for several substitutions if you’re missing something:

• Red lentils: While red lentils are ideal because they cook quickly and become wonderfully creamy, you can use yellow lentils (moong dal) instead. Brown or green lentils will work too, but they’ll need about 10-15 minutes extra cooking time and won’t break down as much.
• Sweet potato: Regular potatoes, butternut squash, or pumpkin can work instead of sweet potato. Just cut them in similar-sized chunks for even cooking.
• Coconut milk: If you’re out of coconut milk, you can use heavy cream or cashew cream. For a lighter option, try light coconut milk or unsweetened almond milk plus 1 tablespoon of coconut oil for richness.
• Spinach: Any leafy green works well here – try kale, Swiss chard, or collard greens. Just remember that tougher greens need a few extra minutes to cook down.
• Fresh ginger: In a pinch, you can use 1/2 teaspoon ground ginger, though fresh really does give the best flavor.
• Cilantro: If you’re not a fan of cilantro or don’t have any, fresh basil or mint make nice alternatives, or you can simply leave it out.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lentil curry is not rinsing the red lentils before cooking, which can leave you with a gritty texture and cloudy appearance – give them a good rinse in cold water until it runs clear. A common error is cooking the spices incorrectly – always bloom your curry powder, cumin, and turmeric in the oil with the onions for 1-2 minutes to release their full flavor potential before adding the liquids. Another crucial tip is to avoid overcooking the sweet potatoes – add them after the lentils have been cooking for about 5 minutes, as they’ll turn mushy if added too early. For the best texture, resist the urge to stir the curry too frequently while cooking, as this can break down the lentils and sweet potatoes into mush – instead, give it a gentle stir every 5-7 minutes and keep an eye on the liquid levels.

What to Serve With Sweet Potato Lentil Curry?

This cozy curry practically begs to be served over a bed of fluffy basmati or jasmine rice to soak up all that delicious sauce. If you’re keeping things grain-free, cauliflower rice makes a great alternative, or try it with warm naan bread for scooping up every last bite. I love adding some cooling elements on the side like plain yogurt or raita (cucumber yogurt), which help balance out the curry spices. For extra crunch and flavor, try topping your bowl with some chopped cashews or peanuts, and don’t forget a squeeze of fresh lime juice right before eating!

Storage Instructions

Keep: This curry gets even better after a day or two as the flavors continue to develop! Pop it in an airtight container and keep it in the fridge for up to 5 days. The lentils might thicken up a bit, which is totally normal.

Freeze: Good news – this curry is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers. It’ll stay good in the freezer for up to 3 months. Just remember to leave a little space at the top of your container since liquids expand when frozen.

Warm Up: When you’re ready to enjoy your leftover curry, heat it up slowly on the stovetop, stirring occasionally. If it seems too thick, just add a splash of water or broth to reach your desired consistency. For quick meals, microwave individual portions, stirring halfway through.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 40-45 g
• Carbohydrates: 100-110 g

Ingredients

• 2 tablespoons of your choice: coconut oil, ghee, or olive oil
• 1 diced onion
• 3 minced garlic cloves
• 1-inch piece of fresh ginger, either grated or minced
• 1 1/2 cups uncooked red lentils
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 large sweet potato, peeled and cut into cubes
• 1 can (14 oz) coconut milk
• 3 cups of either vegetable or chicken broth, or water
• 2 cups roughly chopped spinach
• Chopped cilantro for serving

Step 1: Sauté the Aromatics

In a large pot over medium-high heat, warm some coconut oil.

Add chopped onions and cook for 4-5 minutes until they become translucent.

Next, incorporate minced garlic and grated ginger, cooking for about 1 minute.

Sprinkle in curry powder, cumin, turmeric, and salt.

Allow the spices to heat for an additional 30 seconds until they become fragrant, which will enhance the flavor of your curry.

Step 2: Add Lentils and Sweet Potatoes

Add lentils and chopped sweet potatoes into the pot, stirring well to combine with the aromatic spice mixture.

This will ensure that the lentils and sweet potatoes absorb all the great flavors as they cook.

Step 3: Cook the Lentils and Sweet Potatoes

Pour in the coconut milk and broth, then stir to combine all the ingredients evenly.

Bring the mixture to a gentle boil over medium-high heat.

Once it begins to boil, reduce the heat to a simmer, cover the pot with a lid, and allow the curry to cook for about 15-20 minutes.

The lentils should become tender, and the sweet potatoes should be easily pierced with a fork by the end of this cooking time.

Step 4: Add Spinach and Finalize the Curry

Once the lentils and sweet potatoes are tender, add chopped spinach to the pot, stirring to combine.

Let the spinach simmer until it has wilted.

At this point, the curry should have thickened, with most of the broth absorbed.

If you find the curry too thick, you can add a bit of extra broth or water to reach your desired consistency.

After adjusting the texture, taste the curry and adjust the seasoning with additional salt if needed.

Step 5: Serve or Store the Curry

Serve the curry immediately while it’s hot, or allow it to cool before storing.

Transfer any leftovers to an airtight container and refrigerate for up to 5 days.

For longer storage, freeze the curry for up to 3 months.

Reheat as needed and enjoy your flavorful, hearty curry!