Golden Sweet Potato Lentil Bliss

Tired of the same old weeknight meals? This incredibly flavorful, healthy, and satisfying Sweet Potato and Lentil Curry is your answer. It’s a true one-pan wonder that comes together in just 30 minutes, relying on simple, budget-friendly pantry staples like vibrant sweet potatoes, hearty lentils, robust chickpeas, tinned diced tomatoes, and aromatic spices like turmeric. Perfect for your Meatless Monday rotation or any day you crave a comforting, nutritious, and quick dinner!

In the whirlwind of daily life, everyone needs a collection of reliable, swift, and delicious dinner recipes that act as culinary anchors. I affectionately call these my “weeknight wonders” – those magical meals you can conjure in 30 minutes or less, using ingredients you almost always have on hand. They save you from takeout temptations and ensure a homemade, wholesome meal is always within reach.

This Sweet Potato and Lentil Curry is undoubtedly one of my most cherished weeknight wonders. It’s a completely vegan curry, crafted from scratch with minimal fuss, primarily utilizing everyday pantry staples. Beyond its incredible flavor and ease, it’s also a fantastic meal prep option. It keeps beautifully in the refrigerator for several days, making it perfect for healthy lunches, or you can freeze portions for those truly hectic evenings when you need dinner in a flash.

Curries often carry a reputation for being complex and time-consuming, especially if you venture beyond a store-bought curry paste. However, this recipe defies that notion. We achieve a profoundly rich and authentic flavor profile using just a handful of staple spices: curry powder, turmeric, and cumin. This minimalist approach delivers maximum taste without any of the culinary stress, proving that homemade curry can be both deeply satisfying and incredibly straightforward.

Over the years, this recipe has been put through its paces in my household. It has gracefully appeared on the table for unexpected dinner guests, traveled to countless potlucks to be shared with friends, and provided comforting nourishment to relatives needing a heartwarming meal during recovery. Its universal appeal is undeniable; it’s been enthusiastically enjoyed by everyone who’s tried it.

Unsurprisingly, it has found its way into countless personal recipe collections among family and friends. It has also consistently ranked as one of the most popular recipes on my platform since its initial publication in July 2017. This enduring popularity speaks volumes about its deliciousness and practicality.

I have no doubt that your family will fall in love with this curry as much as ours has. Do yourself a favor: bookmark it, print it, pin it! I’m confident it will quickly become a cherished addition to your own repertoire of weeknight wonders, simplifying your evenings and delighting your taste buds.

WHY YOU’LL LOVE THIS SWEET POTATO & LENTIL CURRY

This isn’t just another curry recipe; it’s a game-changer for your meal rotation. Here’s why this Sweet Potato and Lentil Curry will become an instant favorite:

• Nutrient-Packed Goodness: Loaded with essential vitamins, minerals, and fiber from sweet potatoes, lentils, and chickpeas, this curry is a nutritional powerhouse that will leave you feeling energized and satisfied.
• Lightning-Fast & Efficient: From prep to plate, this meal is ready in just 30 minutes. It’s the perfect solution for busy weeknights when you need a wholesome dinner without spending hours in the kitchen.
• Pantry-Friendly Ingredients: You won’t need a specialty store for this recipe. All ingredients are commonly found in most supermarkets and are often staples already in your pantry, making grocery shopping a breeze.
• Minimal Hands-On Time: Once the initial sautéing is done, the curry simmers gently on its own, allowing you to multitask or simply relax while dinner cooks itself.
• Explosion of Flavor: Despite its simplicity, this curry delivers a complex, aromatic, and deeply satisfying flavor profile that will tantalize your taste buds. It’s rich, savory, and subtly sweet, with a comforting warmth from the spices.
• Versatile & Customizable: Easily adapt the spice level, add more vegetables, or even swap out certain components to suit your preferences, making it a truly flexible dish.
• Budget-Conscious: Made with inexpensive legumes and vegetables, this curry is incredibly cost-effective, providing a delicious and healthy meal without breaking the bank.
• Fantastic for Meal Prep: This curry tastes even better the next day, making it an ideal candidate for meal prepping healthy lunches or dinners throughout the week. It also freezes beautifully!

WHAT YOU’LL NEED: ESSENTIAL INGREDIENTS FOR THIS CURRY

Crafting this hearty Sweet Potato and Lentil Curry requires a blend of fresh produce and convenient pantry staples. Here’s a detailed look at the key ingredients:

• Sweet Potato: The star of the show! I recommend using one large or two medium sweet potatoes, peeled and diced into bite-sized chunks (roughly 1-inch cubes). This ensures they cook evenly and integrate beautifully into the curry, providing both sweetness and a tender texture. Look for firm, unblemished sweet potatoes.
• Dry Red Lentils: These are ideal for curries as they cook quickly and break down nicely, contributing to the curry’s creamy texture without needing any pre-soaking. They are packed with protein and fiber, making this dish incredibly filling. Ensure you use red lentils, not green or brown, as their cooking times and textures differ significantly.
• Canned Chickpeas: A fantastic source of plant-based protein and fiber, chickpeas add another layer of heartiness and texture. Always remember to drain and rinse them thoroughly before adding them to the pot to remove excess sodium and improve digestibility.
• Vegetable Stock & Canned Diced Tomatoes: These two liquids form the delicious base of our curry. Use a good quality vegetable stock for depth of flavor. The amount of stock can be adjusted based on your desired curry consistency – use less for a thicker, stew-like curry, or more for a thinner, soupier consistency. Canned diced tomatoes add a crucial tangy brightness and rich body to the sauce.
• Onion, Ginger & Garlic: These are the holy trinity of aromatics and form the essential flavor base for almost any delicious curry. Finely diced brown onion provides sweetness and depth, while fresh crushed ginger and garlic infuse the dish with their pungent, warming notes. Don’t skip these; they are fundamental to the curry’s authentic taste.
• Curry Powder, Turmeric & Cumin: These three powerhouse spices are all you need to create a wonderfully balanced and aromatic curry.
  • Curry Powder: I prefer a mild curry powder to keep the dish broadly appealing, allowing the other flavors to shine without overwhelming heat. However, if you enjoy a spicier kick, feel free to opt for a hot curry powder or add a pinch of chili flakes.
  • Turmeric: This vibrant golden spice adds a beautiful color, earthy notes, and a host of anti-inflammatory benefits.
  • Cumin: Ground cumin contributes a warm, earthy, and slightly smoky aroma that is characteristic of many curries.

  Ensure your spices are fresh for the best flavor impact.

• Olive Oil (or other cooking oil): For sautéing the aromatics and blooming the spices.
• Salt & Freshly Ground Black Pepper: Essential for seasoning and bringing out all the wonderful flavors. Remember to taste and adjust at the end!

DO YOU NEED TO SOAK LENTILS FOR THIS CURRY?

Absolutely not! For this particular Sweet Potato and Lentil Curry, there is no need to pre-soak the red lentils. Red lentils are distinct from other lentil varieties because of their smaller size and thinner skins. This means they cook remarkably fast, breaking down beautifully into the curry to create a naturally thick and creamy sauce without any extra effort. Simply rinse them before adding them directly to the pot, and they’ll soften perfectly while simmering with the other ingredients.

DO YOU PRE-COOK LENTILS BEFORE ADDING TO CURRY?

Another time-saving win! You do not need to pre-cook your red lentils before adding them to this curry. As mentioned, red lentils have a very short cooking time. They will cook through completely and soften to the desired consistency during the 20-25 minute simmering period within the curry itself. This one-pot method minimizes cleanup and streamlines the entire cooking process, making it truly a weeknight-friendly dish.

HOW TO MAKE SWEET POTATO AND LENTIL CURRY – A SIMPLE STEP-BY-STEP GUIDE

Assembling this flavorful curry is incredibly simple, making it an ideal choice for a quick and satisfying weeknight dinner. Follow these easy steps to bring this delicious meal to life:

• Step 1: Sauté the Aromatics. Begin by heating a tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add your diced onion and cook, stirring occasionally, until it softens and becomes translucent, which usually takes about 3-5 minutes. Then, stir in the crushed garlic and ginger, cooking for another 30 seconds until fragrant. Be careful not to burn the garlic!
• Step 2: Bloom the Spices. Reduce the heat to medium-low. Add the curry powder, turmeric, and cumin to the pot with the aromatics. Stir continuously for about 1 minute. This crucial step, known as “blooming” or “toasting” the spices, helps to release their essential oils and deepens their flavors, creating a more robust and aromatic curry base.
• Step 3: Coat the Sweet Potatoes. Add the diced sweet potatoes to the pot. Stir well to ensure all the sweet potato chunks are thoroughly coated in the fragrant spice mixture. This infuses them with flavor right from the start.
• Step 4: Combine Remaining Ingredients. Pour in the rinsed red lentils, drained and rinsed chickpeas, vegetable stock, and canned diced tomatoes (undrained). Give everything a good stir to combine all the ingredients evenly.
• Step 5: Simmer to Perfection. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, or until the sweet potatoes are fork-tender and the lentils have softened and broken down, thickening the sauce. Stir occasionally to prevent sticking and ensure even cooking.
• Step 6: Season and Serve. Once cooked, taste the curry and season generously with salt and freshly ground black pepper to your preference. If the curry is too thick, add a splash more vegetable stock or water. If it’s too thin, let it simmer uncovered for a few more minutes to reduce. Your delicious Sweet Potato and Lentil Curry is now ready to be enjoyed!

WHAT TO SERVE THIS SWEET POTATO AND LENTIL CURRY WITH

This Sweet Potato and Lentil Curry is incredibly satisfying on its own, but pairing it with the right accompaniments can elevate your dining experience even further. Here are some delicious ideas:

• Rice is Nice: My absolute favorite way to enjoy this curry is with a side of fluffy basmati rice. Its delicate aroma and light texture perfectly complement the rich curry. Brown rice also works wonderfully for a nuttier flavor and added fiber, though its longer cooking time might deter you when you’re aiming for a quick meal. For a lower-carb alternative, consider serving it with light and airy cauliflower rice.
• Cooling & Creamy Toppings:
  • Plain Greek Yogurt: A dollop of plain Greek yogurt or a plant-based alternative adds a delightful tang and creamy coolness, balancing the warmth of the spices.
  • Fresh Herbs: A generous sprinkle of freshly chopped coriander (cilantro) is a must for a burst of fresh flavor and vibrant color. Fresh mint or parsley could also work.
  • Citrus Squeeze: A squeeze of fresh lime juice just before serving brightens all the flavors and adds a zesty finish.
• Crunchy Additions: For extra texture and richness, consider adding some chopped peanuts, cashews, or toasted almonds on top. A sprinkle of toasted sesame seeds can also provide a pleasant crunch.
• Warm Bread for Dipping: To soak up every last drop of that glorious sauce, I highly recommend serving it with warm bread. These quick and easy yogurt flatbreads are a fantastic homemade option, or you can opt for store-bought naan bread or chapati.
• Simple Side Salad: A light, crisp green salad with a simple vinaigrette can offer a refreshing contrast to the hearty curry.

Storage, Freezing, and Meal Prep Tips

This curry is a meal prep superstar! Its flavors deepen over time, making it even more delicious the next day.

• Refrigeration: Allow the curry to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
• Freezing: This curry freezes beautifully. Once cooled, divide it into individual portions in freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until thoroughly warmed through. You may need to add a splash of water or vegetable stock to reach your desired consistency. Microwave reheating is also an option for individual portions.

Variations & Customizations to Try

Feel free to get creative with this recipe and make it your own!

• Add More Vegetables: This curry is highly adaptable to other vegetables. Try adding chopped bell peppers, zucchini, green beans, or even a handful of fresh spinach or kale during the last few minutes of simmering.
• Boost the Spice: If you love heat, use a hot curry powder, add a pinch of cayenne pepper, or thinly sliced fresh green chilies with the aromatics. A drizzle of sriracha or chili oil at the end can also provide a kick.
• Different Legumes: While red lentils are perfect for their quick cooking and creamy texture, you could experiment with brown or green lentils (note: they will require longer cooking times and may not break down as much).
• Coconut Milk for Creaminess: For an extra rich and creamy curry, you can substitute a portion of the vegetable stock with a can of full-fat coconut milk. Add it towards the end of the simmering process.
• Tangy Twist: A tablespoon of tamarind paste (dissolved in a little warm water) or a squeeze of lemon juice at the end can add a lovely tangy dimension.
• Additional Protein: While already rich in plant-based protein, you could add cubed firm tofu or tempeh, pan-fried separately and stirred in at the end.

MORE DELICIOUS DINNER IDEAS

If you loved this healthy and easy curry, you might also enjoy exploring these other delightful dinner options from my kitchen:

• Sweet Potato, Chickpea and Spinach Curry – A vibrant and leafy twist on a classic.
• Hearty Vegetable Barley Soup – A comforting and filling bowl for cooler evenings.
• Spicy Pan-Fried Sriracha Tofu – Quick, flavorful, and perfect for plant-based protein lovers.
• Zucchini and Halloumi Fritters with Sweet Corn – A delicious vegetarian appetizer or light meal.
• Fresh & Flavorful Mexican Chicken Salad – A bright and satisfying salad for any day.
• OR see all Our Best Dinner Recipes for more inspiration!

If you’ve tried this fantastic Sweet Potato & Lentil Curry, I would absolutely love to hear how much you enjoyed it! Please take a moment to leave a comment and a star rating below – your feedback helps me create more recipes you’ll love!

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📋 RECIPE CARD

Hearty Sweet Potato and Lentil Curry

Yield:
4 servings

Prep Time:
10 minutes

Cook Time:
20-25 minutes

Total Time:
30-35 minutes

This easy and healthy Sweet Potato and Lentil Curry is a flavorful 30-minute one-pot wonder! This vegan and gluten-free dish uses simple spices and pantry staples to create a seriously delicious, hearty, and creamy curry that’s perfect for any weeknight.

Ingredients

For the Curry

• 1 tablespoon olive oil
• 1 large (or 2 medium) sweet potatoes, peeled & diced into 1-inch cubes
• 1 brown onion, diced
• 2-3 cloves garlic, crushed or minced
• 1 inch piece fresh ginger, grated or crushed
• 1 cup (approx. 180g) dry red lentils, rinsed
• 400g / 15 oz can chickpeas, drained and rinsed
• 2-3 cups vegetable stock (adjust for desired consistency)
• 400g / 15 oz can diced tomatoes, undrained
• 1.5 tablespoons curry powder (mild or hot, to taste)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

Optional Garnishes & Servings

• Cooked basmati or brown rice / cauliflower rice
• Fresh coriander (cilantro), chopped
• Plain Greek yogurt or dairy-free alternative
• Crushed peanuts, cashews, or toasted almonds
• Fresh lime wedges
• Flatbread / Naan bread

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and cook, stirring occasionally, for 3-5 minutes until softened and translucent. Stir in crushed garlic and grated ginger; cook for another 30 seconds until fragrant, being careful not to burn.
2. Bloom Spices: Reduce heat to medium-low. Add curry powder, turmeric, and cumin to the pot. Cook, stirring constantly, for 1 minute until fragrant. This helps to deepen the spice flavors.
3. Add Sweet Potatoes: Add the diced sweet potatoes to the pot and stir well to ensure they are coated in the spices.
4. Combine Liquids & Legumes: Pour in the rinsed red lentils, drained and rinsed chickpeas, vegetable stock, and canned diced tomatoes (undrained). Stir everything to combine thoroughly.
5. Simmer: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the sweet potatoes are fork-tender and the lentils have softened and broken down, thickening the curry. Stir occasionally to prevent sticking.
6. Season & Serve: Taste the curry and season generously with salt and freshly ground black pepper. Adjust consistency if needed (add more stock for thinner, simmer uncovered for thicker). Serve hot with your favorite accompaniments and garnishes.

Notes

INGREDIENTS & SUBSTITUTIONS:

• For extra creaminess, stir in 1/2 can of full-fat coconut milk during the last 5 minutes of simmering.
• Add a handful of fresh spinach or kale during the last 2 minutes of cooking until wilted for added greens.
• If you don’t have red lentils, green or brown lentils can be used but will require a longer cooking time (up to 40-50 minutes) and will retain more of their shape.

STORAGE & FREEZING:

• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• This curry freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

NUTRITION:

• Nutrition information is an estimate from a nutrition calculator and is based on one serve without rice or optional toppings.

Nutrition Information:

Yield: 4
Serving Size: 1 bowl

Amount Per Serving (estimated):
Calories: 480Saturated Fat: 2gSodium: 450mgCarbohydrates: 70gFiber: 20gSugar: 12gProtein: 20g