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Vegan Red Lentil Sweet Potato Curry
5 from 123 votes

Vegan Red Lentil Sweet Potato Curry

This Vegan Red Lentil Sweet Potato Curry combines red lentils, cubed sweet potatoes, assorted vegetables, and Thai basil in a creamy coconut milk base flavored with red curry paste, garlic, ginger, and lime. The curry offers a balance of soft lentils and tender vegetables with aromatic spices and a hint of sweetness. It's a plant-based dish suited for meals looking to include warming, flavorful curry with a mix of textures and vibrant colors.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 37099 kcal
Course: Main Course
Cuisine: Asian, Thai

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

    Cup of Yum
  1. 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.
  2. 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)
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 37099

% 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.