This easy vegan sweet potato and lentil curry recipe is the perfect mid-week family dinner - a wholesome, flavour-packed plant-based meal that's satisfying, nutritious and utterly delicious. It combines tender sweet potato, protein-rich red lentils, fragrant spices and leafy greens in a spiced curry base, making it ideal for meal prep, freezing for later or serving alongside rice, homemade naan or mango chutney.
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A Quick Look At The Recipe
✅ Recipe Name: Sweet Potato and Lentil Curry
🕒 Ready In: 30 minutes
👪 Serves: 4
🍽 Calories: 395 per serving
🥣 Main Ingredients: Sweet Potatoes, Red Lentils, Onions, Garlic, Ginger, Spices, Vegetable Stock
📖 Dietary Info: Vegan, gluten-free, high in fibre, high in protein
👌 Difficulty: Easy
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Ready in under 30 minutes, this recipe uses simple store-cupboard ingredients and is a brilliant addition to your repertoire of quick vegan curry recipes.
If you love veggie curry recipes you might also like my slow cooker red lentil dahl and creamy courgette curry.
Hearty, healthy, delicious, and low-effort. Makes great leftovers too.
- Nate
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✔️ Why should you try it?
- Fast and fuss-free, ready in just 30 minutes and perfect for busy weeknights.
- Filling and wholesome, with sweet potato and lentils providing complex carbohydrates and plant-based protein.
- Flexible and comforting, easily customised with your favourite vegetables or made creamy with coconut milk.
- Perfect for meal prep, as it keeps well in the fridge and is freezer-friendly for easy lunches.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Olive oil - Use 1 tablespoon for gently frying the onion and spices. You can swap this for vegetable or coconut oil if preferred.
Red onion - Adds a mild sweetness to the curry, though a white or brown onion works just as well.
Garlic - Two cloves provide a balanced flavour, but feel free to add more if you enjoy a stronger garlic taste, or use garlic paste for convenience.
Ginger - A 3cm piece of fresh ginger, finely chopped or grated, adds warmth and depth. Ground ginger can be used in a pinch, though fresh is best.
Chilli powder - Mild chilli powder keeps the heat gentle, but you can increase the amount or use hot chilli powder if you prefer a spicier curry.
Turmeric - Gives the curry its warm colour and earthy flavour. Ground turmeric is ideal, but fresh turmeric can also be finely grated.
Cumin - Ground cumin adds a warm, savoury note. Whole cumin seeds can be used instead for extra texture and flavour.
Garam masala - Brings classic Indian-inspired flavour to the dish. A good-quality shop-bought blend works well, or use homemade if you have it.
Sweet potatoes - One large or two medium sweet potatoes add natural sweetness and body. White potatoes, butternut squash or pumpkin are good alternatives.
Red lentils - Help thicken the curry and make it more filling. You can substitute with yellow split lentils, though they may need a slightly longer cooking time.
Vegetable stock - Adds depth and savoury flavour. Stock pots or good-quality cubes both work well, just ensure they are vegan.
Spinach - Frozen spinach is convenient and works perfectly once defrosted, but fresh spinach can be stirred in at the end until wilted.
Coriander - Fresh coriander adds a bright, fragrant finish. If you're not a fan, flat-leaf parsley makes a good substitute.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Add extra vegetables such as peppers, courgette, aubergine or cauliflower to make it a hearty vegan vegetable curry
- Stir in half a tin of coconut milk for a creamy sweet potato lentil curry
- Increase the heat with extra chilli powder, fresh chillies or a spoonful of curry paste
- Add a tin of drained chickpeas for extra plant-based protein and a more filling meal
- Sprinkle with toasted cashew nuts or flaked almonds before serving for added crunch and texture
🔪 Instructions
One: Heat the oil in a shallow casserole dish and gently fry the onion, garlic and ginger for 3-4 minutes, until softened and fragrant. Stir in the spices and cook for a further minute to release their flavours.
Two: Add the peeled and cubed sweet potato, red lentils and vegetable stock. Bring to a gentle simmer, then cover with a lid, reduce the heat and cook for 20 minutes.
Three: After 20 minutes, the lentils and sweet potato should be tender and most of the stock absorbed, creating a thick, comforting curry.
Four: Stir in the defrosted spinach (or fresh spinach if using) and cook until just wilted. Serve warm, finished with a scattering of chopped fresh coriander.
Top Tips
- Rinse the red lentils thoroughly before cooking to remove any dust and help create a smooth, creamy sauce.
- Cut the sweet potato into evenly sized pieces so it cooks evenly and doesn't turn mushy or stay undercooked.
- Adjust the seasoning at the end with a squeeze of lime or lemon juice to brighten and balance the rich flavours.
- Let the curry rest for a few minutes after cooking to allow the flavours to meld and intensify.
🍴 Serving suggestions
Serve the sweet potato lentil curry with pilau rice, naan bread and mango chutney.
Storage
Store - Keep the curry in an airtight container in the fridge for up to 5 days.
Freeze - Portion into freezer-safe containers and freeze for up to 3 months.
Reheat - Gently reheat on the stove or in the microwave until piping hot, adding a splash of water or stock if needed to loosen the sauce.
❓ Frequently asked questions
Yes, rinsing red lentils under cold water removes any dust and helps them cook into a smooth, creamy texture.
You can use brown or green lentils, but they hold their shape more and take longer to cook. You may need to add extra liquid and extend the cooking time.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Lentils too mushy or breaking down | Use red lentils for a softer texture, but don't over-simmer. Cook at a gentle simmer and check towards the end so they stay tender without turning to mush. Avoid stirring too often, as this can break them down further. |
| Lentils undercooked or hard | Make sure you're using the correct type of lentils. Add enough liquid, maintain a gentle simmer, and allow extra cooking time if they are still firm. |
| Curry too thick or dry | Gradually add extra stock or hot water until you reach your desired consistency. Keep the heat low to prevent the lentils from breaking down too much. |
😋Related recipes
Some more easy veggie curry recipes you might like to try:
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Sweet Potato and Lentil Curry
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Equipment
- Knife
Ingredients
- 1 tablespoon Olive Oil
- 1 Red Onion finely chopped
- 2 Garlic Cloves finely chopped
- 3 cm Fresh Ginger peeled and finely chopped
- 1 teaspoon Chilli Powder
- 2 teaspoon Garam Masala
- 1½ teaspoon Turmeric
- 1½ teaspoon Cumin
- 2 Sweet Potatoes peeled and cubed into 2.5cm / 1 inch dice
- 250 g Red Lentils rinsed
- 600 ml Vegetable Stock
- 1 teaspoon Salt
- 175 g Frozen Spinach defrosted in microwave
- 2 tablespoon Coriander chopped
Instructions
- Heat the oil in a shallow casserole dish and gently fry the onion, garlic and ginger for 3-4 minutes, until softened and fragrant. Stir in the spices and cook for a further minute to release their flavours.1 tablespoon Olive Oil, 1 Red Onion, 2 Garlic Cloves, 3 cm Fresh Ginger, 1 teaspoon Chilli Powder, 2 teaspoon Garam Masala, 1½ teaspoon Turmeric, 1½ teaspoon Cumin
- Add the peeled and cubed sweet potato, red lentils, vegetable stock and salt. Bring to a gentle simmer, then cover with a lid, reduce the heat and cook for 20 minutes.2 Sweet Potatoes, 250 g Red Lentils, 600 ml Vegetable Stock, 1 teaspoon Salt
- After 20 minutes, the lentils and sweet potato should be tender and most of the stock absorbed, creating a thick, comforting curry.
- Stir in the defrosted spinach (or fresh spinach if using) and cook for a few minutes. Serve warm, finished with a scattering of chopped fresh coriander and more seasoning if needed.175 g Frozen Spinach, 2 tablespoon Coriander
Notes
- Rinse the lentils before cooking to remove dust and ensure a smooth, creamy texture.
- Cut sweet potatoes evenly so they cook through without turning mushy.
- Rest the curry for a few minutes after cooking to allow the flavours to meld.
Crease says
Thank you for the idea!! Used what we had on hand (baking potato, bo veggie broth, so did water+coconut milk!!) and this is now going into my rotation of meals!
nate says
hearty, healthy, delicious, and low-effort. makes great leftovers too
Cat | Curly's Cooking says
What a lovely, healthy meal packed full of flavour. I love a veggie curry. Thanks for linking to #CookBlogShare.
Kat (The Baking Explorer) says
This is one of my fave kind of meals. Filling, delicious and using store cupboard ingredients. And healthy too!