This creamy Easy Vegan Creamy Lentil & Sweet Potato Curry features red curry paste, healthy coconut milk, and plenty of veggies. It’s all made in just one pot, gluten-free, and perfect as a quick weeknight dinner!
Nothing better than ending a long workday with a good book and a bowl of something cozy and comforting like this lentil sweet potato curry. It’s easy to put together, it’s got that thick and creamy texture and has just the perfect balance of sweetness, acidity, and spiciness.
This red lentil sweet potato curry needs only 1 Pot, can be made ahead of time and is freezer-friendly. Weeknight dinner win and also naturally gluten-free!
INGREDIENTS NEEDED FOR MAKING THIS CURRY:
- Red Curry Paste I used my own homemade 10-minute curry paste for this recipe. It elevates the flavor of this vegan sweet potato curry without having to hunt for expensive exotic ingredients. But you can always use a shop-bought curry paste.
- Coconut milk makes this extra luscious – you could also stir in some coconut cream right in the end to add some extra richness.
- lentils are high in protein and red lentils are the fastest cooking lentils out there. In general, they should take only about 15 – 25 minutes to cook. Keep in mind that they don’t hold their shape like other lentils do and tend to get mushy. This makes them perfect for things like red lentil dal, but also for thickening this delicious curry without having to add any cornstarch.
- Freshly grated ginger root adds a bit of heat and makes this extra warming while adding some serious health benefits.
- Lime zest and freshly squeezed lime juice brighten and lighten this vegan curry up and help balance out the sweetness and richness of coconut milk and sweet potatoes. You could use lemon instead if you cannot find lime.
- I love using Thai basil to make this curry really authentic tasting. It has a hint of licorice taste to it that is quite different from sweet basil. If you can’t find it, by all means, use regular sweet basil, or cilantro.
SHOP FOR EQUIPMENT FOR THIS RECIPE:
Don’t have the needed equipment to make this recipe? Don’t worry, I got you covered!
I have linked you below with all the equipment you may need for this recipe, so that will save you the time to look for them!
TIPS AND VARIATIONS FOR MAKING RED LENTIL SWEET POTATO SOUP:
- Add some smooth peanut butter and curry powder for a rich and creamy Massaman-style soup.
- Not a fan of lentils? Add 10 ounces (284g) cubed firm or extra-firm tofu instead of cooked lentils for a boost of plant-based protein.
- In fall, you could use squash or pumpkin instead of sweet potatoes.
- To up the protein content, even more, add a can of chickpeas.
- Feel free to stir in some frozen peas or some fresh spinach right in the end for some more color.
Do let me know how you found this Easy Vegan Creamy Lentil & Sweet Potato Curry if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!
Easy Vegan Creamy Lentil & Sweet Potato Curry
- ½ cup 90 g red lentils picked over, rinsed, and drained
- 3¼ cups 768.91 ml water, divided
- 1 teaspoon organic safflower or other neutral oil
- ¾ cup 120 g coarsely chopped onion
- 4 cloves garlic finely chopped
- 1 /2 inch 1 cm knob fresh ginger, peeled and minced or grated 1/2-inch [1cm]
- 3 tbsp 3 tablespoons red curry paste
- 2 cups 266 g cubed sweet potatoes
- 1-2 cups 91 g assorted veggies such as peppers, or zucchini, broccoli or a mix
- 13.5 oz 1 can can full-fat coconut milk
- 1 teaspoon salt
- ¼ teaspoon cayenne
- Zest of 1 lime
- 1 teaspoon fresh lime or lemon juice
- ½ cup 12 g coriander/cilantro
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and a pinch salt and cook until the onion is translucent about 4 minutes. Add the ginger and red curry paste and stir to combine. Cook the mixture for 1 to 2 minutes, until the paste is fragrant. Add the veggies, sweet potato, and lentils and mix well. (If using broccoli, you can add it in later so it doesn't overcook)
- Add the coconut milk, the remaining ¾ cup (180ml) water, salt, sugar, cayenne, lime zest, and lime juice and stir to combine. Cover and cook for 15 mins or until sweet potatoes are cooked.
- bring the mixture to a rolling boil. Taste and adjust the seasonings. Reduce the heat to low. Cover the saucepan and simmer for a few minutes, until the vegetables are cooked through and the flavors meld. Garnish with the coriander/cilantro and lime wedges.
Not a fan of lentils? Add 10 ounces (284g) cubed firm or extra-firm tofu, or cooked chickpeas instead of cooked lentils for a boost of plant-based protein.
In fall, you could use squash or pumpkin instead of sweet potatoes.
Feel free to stir in some frozen peas or some fresh spinach right in the end for some more color.