Vegan Red Lentil Sweet Potato Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
37099 kcal
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Course
Main Course
Vegan Red Lentil Sweet Potato Curry
Description
The recipe begins by simmering red lentils until just tender before draining. Aromatics such as chopped onion, garlic, and ginger are sautéed with red curry paste to build a fragrant base. Sweet potatoes and assorted vegetables like peppers, zucchini, or broccoli are added to the pot along with coconut milk, water, salt, sugar, cayenne, lime zest, and juice. The mixture simmers until sweet potatoes are soft. Cooked lentils are then added back, and Thai basil is stirred in just before serving.
The stew-like curry features creamy coconut milk and fragrant herbs balanced by mild heat from the curry paste and cayenne, with sweet undertones from sugar and sweet potatoes. Thai basil adds fresh herbal notes at the end. Lentils offer a firm but tender texture that complements the soft vegetable chunks. The combination results in a filling, flavorful vegan curry rich in plant-based nutrients.
This dish pairs well with rice or flatbreads to soak up the sauce and makes a satisfying meal on its own. Using a variety of vegetables adds color and texture diversity. The recipe notes substitutions such as tofu or chickpeas to replace lentils for protein, and using squash or pumpkin in place of sweet potatoes in the fall.
Cooking lentils to al dente and draining helps prevent overcooking during the simmer with vegetables. Adding frozen peas or fresh spinach at the end can brighten the dish with more color and nutrition. Smooth peanut butter and curry powder can be included for a Massaman-style variation.
Ingredients
- ½ cup red lentils picked over, rinsed, and drained
- 3¼ cups water ,divided
- 1 teaspoon safflower oil organic or other neutral oil
- ¾ cup onion coarsely chopped
- 4 cloves garlic finely chopped
- 1 /2 inch ginger 1/2-inch [1cm, fresh, peeled and minced or grated
- 3 tbsp red curry paste
- 2 cups sweet potato cubed
- 1-2 cups Veggies peppers, or zucchini, broccoli or a mix, assorted
- 13.5 oz coconut milk can, full-fat
- 1 teaspoon salt
- 1½ tbsp raw sugar or other sweetener
- ¼ teaspoon cayenne pepper
- lime zest of 1
- 1 teaspoon lime juice or lemon juice, fresh
- ½ cup Thai basil loosely packed fresh or sweet basil
Instructions
- Combine the lentils with 2½ cups (600ml) of the water in a small saucepan over medium heat. Cook the lentils for 13 to 15 minutes**, or until they are al dente, stirring once halfway through the cooking time. Drain the lentils and set aside.
- Meanwhile, 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 mix well. (If using broccoli, you can add it in with the lentils at step 5, so it doesnt overcook)
- Add the milk, remaining ¾ cup (180ml) water, salt, sugar, cayenne, lime zest, and lime juice and stir to combine. Cover and cook for 10 mins or until sweet potatoes are cooked.
- Add the cooked lentils and bring the mixture to a rolling boil. Taste and adjust the seasonings. Reduce the heat to low. Add the Thai basil . Cover the saucepan and simmer for a few minutes, until the vegetables are cooked through and the flavors meld. Garnish with the basil and lime wedges.
Notes
- Cooking times vary: split red lentils take about 13-14 minutes, whole red lentils 19-20 minutes, and brown lentils up to 30 minutes.
- For a richer, creamier curry, add smooth peanut butter and curry powder to create a Massaman-style variation.
- For protein alternatives, replace cooked lentils with cubed firm tofu or cooked chickpeas.
- Squash or pumpkin can substitute sweet potatoes, especially in fall recipes.
- Stir in frozen peas or fresh spinach at the end for added color and nutrition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 37099 kcal
% Daily Value*
| Calories | 370.99kcal | 19% |
| Carbohydrates | 40.85g | 14% |
| Protein | 10.26g | 21% |
| Fat | 22.68g | 35% |
| Saturated Fat | 17.6g | 88% |
| Sodium | 651.2mg | 27% |
| Potassium | 786.04mg | 17% |
| Fiber | 10.44g | 42% |
| Sugar | 10.27g | 21% |
| Vitamin A | 11558.23IU | 231% |
| Vitamin C | 28.47mg | 32% |
| Calcium | 99.62mg | 10% |
| Iron | 5.92mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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