This creamy Red Lentil Curry includes sweet potatoes, coconut milk, and just 9 other ingredients! Made in just one pot, it's also vegan, gluten-free, and healthy!
It's winter, which means soup/stew/curry season.
I personally love ending a long, chilly day with something cozy and comforting. And this red lentil curry does just the trick. It's easy to make, it's got an ultra thick, creamy texture and has just the right amount of spice.
We're using hearty sweet potatoes with high-protein, creamy red lentils for what I think might just be the ultimate vegan red curry!
All About Red Lentils
The three most common kinds of lentils at grocery stores here in the US are green, brown and red. All three are high in plant-based protein and fiber, are semi-quick to cook (in bean land at least), and are easy to incorporate into many dishes. They're probably also one of the most common legumes consumed across the world.
Red lentils are the sweetest and also the fastest cooking. They take about 15 – 25 minutes to cook. Unlike hardier lentils, red lentils don't hold their shape like other varieties. They will get mushy when cooked. This makes them perfect for things like red lentil dahl, but also for thickening soups and stews.
And that's exactly how we're using them in this red lentil curry: to thicken and to add protein!
How to Make Red Curry
Fundamentally, curries are pretty easy to make and can be easily customized. There are hundreds (if not thousands) of variations out there and they can be flavored in all sorts of ways.
Curry is also a classic dish in many cuisines including Indian, Thai, Middle Eastern, Korean, Chinese, Nepalese, etc. And each has its own flavor twist.
For this recipe, we're using Thai red curry paste to elevate the flavor of this vegan red curry without having to source a long list of ingredients.
To build major flavor in this vegan curry, you'll use
- Red curry paste. Make sure it's vegan––some curry pastes contain fish sauce.
- Coconut milk. I recommend full-fat, but light coconut milk also works.
- Ginger. This adds a nice amount of spice that's not hot.
- Garlic. For plenty of allium flavor.
You can add any veggies you like. Here's what I add:
- Sweet potatoes help bulk up the curry
- Lentils add protein and a creamy texture
- Tomato to round out the sweetness and elevate the flavor of the curry paste.
- And just a touch of vegetable broth to get everything cooking!
Steps to Make Easy Red Lentil Curry
This simple recipe uses just one pot and 11 ingredients. It's also ready in about 40 minutes, most of which is hands-off cooking. Here's how to put it together:
Start by sauteing the aromatics (garlic, onion and ginger) in oil in a large pot.
Next, add the tomato paste and red curry paste and let it become fragrant.
From there, add the sweet potatoes and lentils, followed by the coconut milk. Let this cook for a few minutes to infuse the sweet potatoes with coconut flavor.
Finally, add the vegetable broth and cook for another 15 minutes. Finish the dish with salt and pepper. Serve your warm sweet potato and lentil curry with cooked rice, cauliflower rice, and/or naan. Enjoy!
Storage Suggestions
Bonus points… this curry can is great for meal prep! Let it cool fully, then freeze for up to six months. Defrost the curry overnight in the fridge, then reheat on the stove or in the microwave when you're ready to dig in.
More Healthy One-Pot Meal Recipes:
If you make this Sweet Potato & Red Lentil Curry, be sure to let me know what you think with a comment below!
Creamy Sweet Potato & Red Lentil Curry
Ingredients
- 2 tablespoons olive oil
- 1/2 white onion , diced
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic (about 3 cloves)
- 1 teaspoon curry powder
- 2 tablespoons tomato paste
- 2 tablespoons red curry paste (I like this one)
- 4 cups cubed sweet potato (2 medium)
- 3/4 cup red lentils
- 1 (14.5 oz) can lite coconut milk (or full fat)
- 1 1/2 cups vegetable broth (or water)
- Salt & pepper to taste
- Cauliflower rice to serve
- Cilantro for garnish
Instructions
- Heat the oil in a large skillet or dutch oven. Add the onions and cook for 2 – 3 minutes, stirring often. Add the ginger, garlic and curry powder and cook for another minute.
- Once the mixture is starting to be fragrant, add the tomato and red curry pastes. Stir everything together until combined.
- Stir in sweet potato and lentils and cook for another 30 seconds before adding the coconut milk. Bring this mixture to a boil then cover and simmer for 15 minutes.
- Remove the lid and stir in vegetable broth, then season with salt and pepper. Cover again and cook for another 15 minutes.
- Serve warm with rice, quinoa, cauliflower rice, etc., as well as some cilantro. I also love serving this with a side of sauteed spinach or kale!
Video
Nutrition
I tried making this today. I added some string beans (chopped into pieces) to make it more colorful and I added a little more broth so that it had a less dense consistency. It was really delicious.
So good
Made this the other day. Delicious!!!
Vorsicht beim Oliven öl! Das kann sehr schnell anbrennen!
This curry is amazing!! I also love the coconut quinoa curry- it’s in my regular meal rotation- and I’m so happy I found another fantastic recipe that I’ll be making regularly! Very tasty, flavorful, and filling! My boyfriend and I enjoyed it with sticky rice and pita bread.
Can I just check that the nutritional value info is for the curry only and does not include the cauliflower rice, just that I am strictly to a very strict diet so just need to check. Thanks
Yes, that’s correct!
Approximately how large is a serving? Tried to eyeball it but monitoring blood sugar would appreciate if I can go by an approx measurement 🙂
you could try separating it out equally into four containers or if you are looking for something more exact you could weigh your curry and then divide it by how many servings you want it to last so you know exactly how much each serving should have:)
This tastes so good. My partner even tried it and usually he dislikes anything with curry. A brilliant, easy recipe.
yay!! so glad you both loved it 🙂
Very easy to make and very delicious. Like another reader, I tossed some spinach into the bowls before adding the soup and it wilted perfectly and was one less pan to clean! I also had some pre-cooked quinoa on hand and added that to the bowl straight from the fridge. Love the flavors and texture. Thanks!
I have done this recipe a few times and it’s delicious, everyone loves it! So thanks for that. And I was wondering if I could just mix all the ingredients and cook in the slow cooker? What do you think? If so, how long? Thanks
Delicious family hit! This is taking Vegan to a new level for me. Thank you!!
YAY! So happy you enjoyed it!
Delish! I added some kale to it! One of my favorites!
YUM!
I didn’t see anywhere in the instructions that the sweet potato should be pre-cooked/baked which seems to be the case. Been cooking it for 40min and the sweet potato cubes are still a bit too hard. I don’t think they’re too big so I’m a tad bit confused
HMM strange! The sweet potato is definitely uncooked and shouldn’t be taking that long. Usually sweet potato cooks in about 20 minutes. Maybe next time turn up the heat a bit and get it boiling/simmering harder!
Made this recipe today so good, thank you Alyssa
You’re so welcome!
This is now in our weekly meal plan . it’s so good! We serve it on a bed of spinach that wilts due to the warmth of the curry. We also half the potato so it’s a little more runny to serve with rice. Perfect recipe!
Oh good!! I’m so glad 🙂
found this recipe on a Saturday. Looked so yummy that I made it on Sunday. It was so yummy that I shared it with everyone I know. My niece made it Monday night and also loved it.
Yay!!! I’m so happy to hear that 🙂
I made this last night and it was delicious!!!
I’m not full plant based diet, but after a few surgeries and stomach problems I eat as good as I can. My red curry paste was extremely spicy so I added another tin of coconut and some more lentils and let that gently simmer for a while to bring the heat down. Served with coconut rice and so good! My partner also had it with pork and he loved it! Took the leftovers with him today for work lunch
YAY! So happy you found it and it’s helping you 🙂 xox
Just delicious!!! Made this for dinner tonight and it’s a must for this winter now. I did cheat and used tinned lentils – was all I had. Thank you for sharing with us!!!
Oh fabulous!! I’m so glad you enjoyed it 🙂
So good!
YAY! xx
I made this last night-my husband and I both really enjoyed it. Thank you! I’ll be making this one again.
Hooray! That’s so exciting 🙂 thank you!
I made it last night and it was delicious. Thank you for all your great healthy recipies.
Yay! I’m so glad 🙂
This curry was SO good ! Thank you so much for the recipe, loved it 🙂 I added some cubed butternut squash as well and it was perfect. So creamy and flavorful 🙂
YAY! I’m so glad that you enjoyed it 🙂 Thanks for sharing! xo
The red curry paste has shrimp paste in it. Should this dish still be considered vegan?
The wrong one was linked, sorry about that! Here’s the one I buy: https://amzn.to/2F4GgYk (it’s gf & vegan)
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Hello! I’m new to the world of plant-based eating and this meal was one of the first I made. I can say it was an absolute joy to create and tasted SO delicious. I paired it with black rice and was in love! I followed the recipe quantities and was able to share with my housemates + have three meals left over for lunch and dinner. Will definitely make again and keep exploring your page further! Thanks xx
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Yay!! I’m so so happy you enjoyed it, Ayla! xx
Hi, I made this today, it’s absolutely delicious and very quick and so easy to make. I used beluga lentils with sweet potatoes as they are the only ones I had and it worked out great. Thank you!!!
So glad you enjoyed it! The beluga lentils sound amazing 🙂 Would love for you to give it a star rating when you get a chance! xx
I have been watching and following your recipes for a while, but this is the first I’ve tried making and it is really delicious. I swapped the sweet potatoes for left-over roasted squash though and left out the curry powder, because my digestion appears to be very sensitive to it. Loved the outcome anyways.
Thank you for sharing this. I truly appreciate all the hard work you are putting into your channel and your blog. Keep up the good work. I am looking forward to trying many more recipes of yours.
YAY! I’m so so glad you enjoyed it, Sadie 🙂 And yum with the squash, SO good!
My daughter-in-law made this and I enjoyed it so much. So I am now trying to make the recipe. My only comment at this point is that you talk way too fast on your you tube video…….difficult for me to keep up.
Oh yay! I’m so happy you both enjoyed it 🙂 Would love for you to give it a star rating when you have a sec! xox
SO good! Tastes like restaurant quality Indian food.
WOW! Thank you so much! That’s an amazing review <3
Omg this is so delicious! Super easy and perfect for meal prep! I’m so happy I found your site!
Yay! So happy to have you here 🙂 If you have a minute to leave a star rating, I would so appreciate it!
Amazing! Even my husband loved it! I didn’t have fresh ginger so subbed ginger powder. Still, this was absolutely delicious. I served mine over steamed riced cauliflower and my husband had his over pork. The flavors are spot on…my new fav curry recipe. Thanks!
Oh I’m SO glad!! Thank you Maureen 🙂 Glad you both enjoyed it too!
Delicious! I used Trader Joe’s reduced fat coconut milk. This is a keeper!