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Sweet potato and lentil curry in a pan with mango chutney and coriander.
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5 from 3 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


  • 1 tbsp Olive Oil
  • 1 Red Onion finely chopped
  • 2 Garlic Cloves finely chopped
  • 3 cm Fresh Ginger peeled and finely chopped
  • 1 tsp Chilli Powder
  • 2 tsp Garam Masala
  • tsp Turmeric
  • tsp Cumin
  • 2 Sweet Potatoes peeled and cubed into 2cm dice
  • 250 g Red Lentils
  • 600 ml Vegetable Stock
  • 175 g Frozen Spinach defrosted
  • 2 tbsp Coriander chopped


  • 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.


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.


Calories: 395kcal | Carbohydrates: 69g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Sodium: 713mg | Potassium: 1217mg | Fiber: 25g | Sugar: 9g | Vitamin A: 21719IU | Vitamin C: 11mg | Calcium: 141mg | Iron: 7mg
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