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    Home » Recipes » Curry

    Sweet Potato and Lentil Curry (vegan)

    Published: Oct 22, 2020 · Modified: May 28, 2021 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 3 Comments

    Jump to Recipe Print Recipe
    Sweet Potato and Lentil Curry Pin.

    This easy vegan sweet potato and lentil curry (also known as dal) is filling, hearty and packs a punch in flavour.

    Best of all it's made in under 30 minutes, so a perfect mid-week meal option when time is short. Delicious served with homemade naan bread and mango chutney.

    A pan of sweet potato and lentil curry.

    I love quick and healthy vegan dinners like this. It's dal like in texture, and keeps those tummies nice and full, stopping those naughty evening fridge raids that several members of my family are guilty of (naming no names 😂)!

    Have you seen my creamy courgette curry recipe? Another delicious meat-free curry to try!

    Jump to:
    • ✔️ Why should you try it?
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ FAQS
    • 😋Related recipes
    • Recipe
    • 💬 Comments

    ✔️ Why should you try it?

    • Quick and easy to make
    • Vegan friendly
    • Leftovers can be frozen or reheated the next day

    🥘 Ingredients

    To make this simple red lentil and sweet potato curry you will need;

    • Olive Oil - 1 tablespoon is needed to fry the onion mixture.
    • Red Onion - I've used red onion in this recipe but you could use a normal onion if you prefer.
    • Garlic - 2 cloves, but if you like things garlicky then double the quantity.
    • Ginger - a 3cm piece of ginger (finely chopped) gives a lovely warmth to the dish.
    • Chilli Powder - I only use 1 teaspoon of mild chilli powder but if you like things spicy double the quantity and use a hot chilli powder.
    • Turmeric - gives the curry it's lovely yellowy hue.
    • Cumin - ground cumin but feel free to use cumin seeds instead.
    • Garam Masala - gives the dish that authentic Indian flavour.
    • Sweet Potatoes - 1 large or 2 medium sweet potatoes. Alternatively use white potatoes.
    • Red Lentils - helps to bulk out the curry and keep tummies full.
    • Vegetable Stock - I make a stock using stock pots which I find have more flavour than cubes.
    • Spinach - I always keep a bag of frozen spinach in the freezer, so that is what I've used for this recipe. I like to leave the spinach out to defrost for a couple of hours before making the curry but if you forget you can quickly defrost it in the microwave. Alternatively use fresh spinach.
    • Coriander - gives the curry a lovely fresh and fragrant flavour.

    🔪 Instructions

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Heat the oil in a shallow casserole and fry the onion, garlic and ginger until softened (about 3-4 minutes). Add the spices and cook for a further 1 minute.

    Two: Add the peeled and cubed sweet potato, red lentils and vegetable stock, bring to a simmer then cover with a lid, turn the heat down and cook for 20 minutes.

    Three: After 20 minutes the stock should be absorbed and sweet potato and lentils tender.

    Four: Finally, add the defrosted spinach cubes (or use fresh spinach if you prefer) and stir through until it's wilted. Serve with chopped coriander.

    Step by step photo instructions for making the sweet potato and red lentil curry.

    🍴 Serving suggestions

    I like to serve this vegan dal curry with homemade naan bread and mango chutney. If the kids are really hungry I might make some homemade pilau rice too.

    📖 Variations

    • Add more veggies to the curry. Chopped peppers, aubergine or courgette would all work well.
    • Make it creamy by adding half a tin of coconut milk.
    • Sprinkle over toasted cashew nuts at the end of cooking for extra texture.
    • Make it spicier by doubling the amount of chilli powder.
    • Add a can of drained chickpeas for added protein.

    🥡 Storage

    The lentil curry will keep in the fridge for up to 5 days in a sealed container. Reheat in the microwave until piping hot. Alternatively the curry can be frozen for up to 3 months.

    A bowl of lentil curry.

    ❓ FAQS

    Are lentils good for you?

    Lentils (red, brown or green) are full of protein, fibre, iron and are really low in fat. Eating just one portion a day can significantly reduce 'bad' cholesterol in your body.

    What are curried lentils called?

    A curry made with a base of lentils is traditionally called dal (which is also spelt daal, dahl or dhal).

    😋Related recipes

    Some more curry recipes you might like to try;

    • Creamy Chickpea and Spinach Curry
    • Fruity Mango Chutney Chicken Curry
    • Halloumi and Cauliflower Curry
    • Keema Matar
    • Cauliflower and Lentil Curry
    • Sweet Potato and Halloumi Curry

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    Grab your free pantry checklist!

    • Easy Chocolate Nutella Muffins Recipe
    • Air Fryer Mini Egg Dessert Pots
    • Easy Leftover Chicken Curry Recipe
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    Recipe

    Sweet potato and lentil curry in a pan with mango chutney and coriander.
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    5 from 4 votes

    Sweet Potato and Lentil Curry

    This easy vegan sweet potato and lentil curry (also known as dal) is filling, hearty and packs a punch in flavour. Best of all it's made in under 30 minutes, so a perfect mid-week meal option when time is short. Serve with homemade naan bread and mango chutney.
    Course Main Course
    Cuisine Indian
    Keyword sweet potato and lentil curry, sweet potato dal
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 4
    Calories 395kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Kitchen Scales
    • Chopping Board
    • Knife
    • Shallow Casserole

    Ingredients

    Metric - US Customary
    • 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 2cm dice
    • 250 g Red Lentils
    • 600 ml Vegetable Stock
    • 175 g Frozen Spinach defrosted
    • 2 tablespoon Coriander chopped

    Instructions

    • Heat the oil in a pan and fry the onion, garlic and ginger until soft (about 4 minutes or so).
    • Add the spices and cook for 1 minute.
    • Add the cubed sweet potato, lentils and stock and bring to a simmer. Put a lid on the pan, turn down the heat and cook for 20 minutes. Check after 10 minutes and add more boiling water from the kettle if it's looking a bit dry.
    • Add the spinach and warm through. Season and serve with chopped coriander.

    Notes

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
    Nutrition Facts
    Sweet Potato and Lentil Curry
    Amount per Serving
    Calories
    395
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    6
    %
    Sodium
     
    713
    mg
    31
    %
    Potassium
     
    1217
    mg
    35
    %
    Carbohydrates
     
    69
    g
    23
    %
    Fiber
     
    25
    g
    104
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    20
    g
    40
    %
    Vitamin A
     
    21719
    IU
    434
    %
    Vitamin C
     
    11
    mg
    13
    %
    Calcium
     
    141
    mg
    14
    %
    Iron
     
    7
    mg
    39
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

    #CookBlogShare

    I'm linking this recipe up to #CookBlogShare which this week is hosted by Curly's Cooking.

    Cook Blog Share


    More Easy Curry Recipes

    • Easy Turkey Mince Curry Recipe
    • Easy Prawn Korma Recipe
    • Easy King Prawn Masala Curry
    • Easy Homemade Chicken Tikka Masala

    Reader Interactions

    Comments

    1. Kat (The Baking Explorer)

      October 23, 2020 at 8:01 am

      5 stars
      This is one of my fave kind of meals. Filling, delicious and using store cupboard ingredients. And healthy too!

      Reply
    2. Cat | Curly's Cooking

      October 23, 2020 at 10:06 pm

      5 stars
      What a lovely, healthy meal packed full of flavour. I love a veggie curry. Thanks for linking to #CookBlogShare.

      Reply
    3. nate

      August 16, 2022 at 9:34 am

      5 stars
      hearty, healthy, delicious, and low-effort. makes great leftovers too

      Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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