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Sweet potato and lentil curry served
Steaming bowl of sweet potato and lentil curry in a rich coconut sauce

Sweet potato and lentil curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
A truly warming comfort food. The earthy sweetness of the lentils and sweet potato is balanced by the softness of coconut milk and the fire of spices. The secret lies in 'waking up' the spices: not sprinkling them into water, but frying them in hot oil to release their aroma.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 410 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large pot or wok
  • Chopping board
  • Grater (for ginger)

Allergen Information

⚠️ Mustard (often in curry powder)
⚠️ Celery (often in curry powder)

Instructions

1 ✓

Heat the oil and sauté the finely chopped onion until translucent. Add the crushed garlic and grated ginger, fry for another minute.

Tip: Ginger and garlic essential oils burn quickly, be careful!
2 ✓

Sprinkle in the spices (curry, turmeric) and tomato purée. Fry while stirring for 1 minute until fragrant.

Tip: This is the 'blooming' technique: fat-soluble aromas activate most intensely at this point.
3 ✓

Add the diced sweet potato and washed lentils. Toss to coat in the spicy base.

Tip: Layering helps ensure every bite is flavourful.
4 ✓

Pour in the coconut milk (and a little water if needed to cover). Bring to a boil, then simmer over low heat under a lid for 25-30 minutes.

Tip: The starch content of the lentils and potato thickens the sauce during cooking.
5 ✓

When the lentils are soft, season with salt and pepper. (Only add salt at the end!)

Tip: Legume skins can harden if salted at the start of cooking, making them soften more slowly.
6 ✓

Serve generously sprinkled with fresh coriander.

Recipe FAQ

The lentils turned to mush, what did I do wrong?
Red lentils tend to puree (which thickens the curry, this isn't bad!), brown/green lentils hold their shape better. If you want bite, use the latter and don't soak too long.

Ingredients

  • 200 g Lentils (brown or green)
  • 400 g Sweet potato (peeled, diced)
  • 400 ml Tinned coconut milk
  • 1 whole Onion
  • 3 cloves Garlic
  • 1 tbsp Fresh grated ginger
  • 2 tsp Curry powder (good quality)
  • 1 tsp Turmeric
  • 2 tbsp Tomato purée
  • 2 tbsp Coconut oil or oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 bunch Fresh coriander