One-Pot Sweet Potato and Lentil Curry (Vegan, High Protein, Easy)

Chef Maxime here, and this recipe goes straight back to the tiny kitchen where my grandmother used to simmer big pots of lentil stew on cool evenings.

She believed that a good pot of curry should warm your hands, your stomach, and your mood all at once. Her stews were simple—lentils, root vegetables, and plenty of spice—but somehow they tasted like the most luxurious comfort food.

One-Pot Sweet Potato and Lentil Curry

A cozy, one-pot vegan curry made with sweet potatoes, lentils, coconut milk, and warm spices. High in plant-based protein and fiber, naturally gluten-free, and perfect for weeknight dinners or meal prep.

Imprimer la recette Pin Recipe

Portions: 4

Calories: 550

Ingredients Equipment Method Notes

Ingrédients

  

• 2 tbsp olive oil or avocado oil
• 1 large yellow onion finely diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger finely grated
• 2 medium sweet potatoes about 1 ½ lb, peeled and cut into ½‑inch cubes
• 1 cup dry red lentils rinsed, or 1 ½ cups cooked green/brown lentils
• 1 can 14 oz / 400 ml full-fat coconut milk
• 1 can 14–15 oz / 400 g diced tomatoes, with juices
• 2 ½ cups vegetable broth or water more as needed
• 2 tbsp curry powder mild or medium
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ¼ tsp ground cinnamon
• ½ –1 tsp fine sea salt to taste
• ¼ tsp black pepper
• 3 cups loosely packed baby spinach or chopped kale
• Juice of ½–1 lime or lemon, to taste
• Optional toppings: chopped cilantro red pepper flakes, toasted pumpkin seeds, extra coconut milk drizzle

Equipment

• Large Dutch oven or heavy pot, cutting board, chef’s knife, wooden spoon, measuring cups and spoons.

Method

 

1. Heat oil in large pot over medium heat. Add onion and cook 5–6 minutes until softened.
2. Stir in garlic and ginger; cook 1 minute until fragrant.
3. Add curry powder, cumin, coriander, turmeric, and cinnamon. Toast spices 30–60 seconds, stirring constantly.
4. Add sweet potatoes and lentils; stir to coat in spices.
5. Pour in diced tomatoes, coconut milk, and broth. Season with ½ tsp salt and pepper. Stir well.
6. Bring to a gentle boil, reduce heat to low, cover partially, and simmer 20–25 minutes, stirring occasionally, until lentils and sweet potatoes are tender. Add more broth if needed.
7. Stir in spinach and cook 2–3 minutes until wilted. Add lime juice to taste and adjust seasoning with more salt or curry powder if desired.
8. Serve hot over rice, quinoa, or with flatbread, topped with cilantro and extra coconut milk if you like.

Notes

For a thicker texture, lightly blend part of the curry with an immersion blender. For a thinner texture, add extra broth. Leftovers keep 4–5 days refrigerated or 3 months frozen.
Calories: 550
Protein: 19 g
Servings people: 4

This One-Pot Sweet Potato and Lentil Curry is my modern, weeknight version of that memory. It turns pantry staples into a thick, creamy, deeply flavored curry that feels indulgent but is, in fact, packed with plant-based protein, fiber, and vibrant antioxidants.

Everything happens in one pot, so cleanup is easy, and the leftovers taste even better the next day. It is the kind of recipe that works as a quick Evening Eat, a protein-focused Midday Bite, or part of a weekend Meal Prep session.

Summary

This One-Pot Sweet Potato and Lentil Curry starts with sautéed onion, garlic, and ginger, then builds flavor with curry powder, cumin, coriander, turmeric, and a hint of cinnamon. Sweet potatoes simmer with lentils in a tomato-and-coconut-milk base until everything is tender and fragrant. A handful of greens stirred in at the end adds freshness and color.

The result is a thick, spoon-coating curry with soft cubes of sweet potato, tender lentils, and just enough richness from coconut milk to feel luxurious without being heavy. It is completely vegan, naturally gluten-free, and designed as a protein-packed one-pan meal that pairs beautifully with rice, quinoa, or warm flatbread.

Equipment

You only need a few basics to bring this curry together:

• Large heavy-bottomed pot or Dutch oven (at least 5-quart capacity)
• Sharp chef’s knife and sturdy cutting board
• Wooden spoon or silicone spatula for stirring
• Measuring cups and spoons
• Optional: immersion blender if you like a slightly smoother texture

Ingredients for One-Pot Sweet Potato and Lentil Curry

For about 4 hearty servings:

• 2 tbsp olive oil or avocado oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 medium sweet potatoes (about 1 ½ lb), peeled and cut into ½‑inch cubes
• 1 cup dry red lentils, rinsed, or 1 ½ cups cooked green/brown lentils
• 1 can (14 oz / 400 ml) full-fat coconut milk
• 1 can (14–15 oz / 400 g) diced tomatoes, with juices
• 2 ½ cups vegetable broth or water (more as needed)
• 2 tbsp curry powder (mild or medium)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ¼ tsp ground cinnamon
• ½–1 tsp fine sea salt, to taste
• ¼ tsp black pepper
• 3 cups loosely packed baby spinach or chopped kale
• Juice of ½–1 lime (or lemon), to taste
• Optional toppings: chopped cilantro, red pepper flakes, toasted pumpkin seeds, extra coconut milk drizzle

Directions for One-Pot Sweet Potato and Lentil Curry

1. Build the aromatic base

• Heat the oil in the large pot over medium heat.
• Add the diced onion with a small pinch of salt. Cook for 5–6 minutes, stirring often, until the onion is soft and lightly golden.
• Stir in the minced garlic and grated ginger. Cook 1 minute, until very fragrant but not browned.

2. Toast the spices

• Sprinkle in the curry powder, cumin, coriander, turmeric, and cinnamon.
• Stir constantly for 30–60 seconds. Toasting the spices briefly in the oil helps release their essential oils and deepen the flavor.
• If the mixture looks too dry, add a tablespoon of water to prevent sticking.

3. Add sweet potatoes and lentils

• Add the sweet potato cubes to the pot and stir to coat them in the spiced onion mixture.
• Add the rinsed red lentils (or cooked lentils if using green/brown). Stir again so everything is evenly mixed.

4. Pour in liquids

• Add the diced tomatoes with their juices, the coconut milk, and 2 ½ cups of broth or water.
• Stir well to combine, scraping the bottom of the pot to loosen any stuck bits.
• Season with ½ teaspoon of salt and the black pepper. You will adjust salt later, so keep it moderate at this stage.

5. Simmer until tender

• Bring the mixture to a gentle boil over medium-high heat.
• Once it begins to bubble, reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 20–25 minutes.
• Stir every few minutes to prevent sticking, especially near the bottom, and add a splash of extra broth if it becomes too thick.
• The curry is ready for the next step when the sweet potatoes are fork-tender and the lentils are soft and creamy.

6. Finish with greens and acidity

• Stir in the spinach or chopped kale. Let it cook for 2–3 minutes until wilted and bright green.
• Squeeze in the lime juice, starting with half and adding more to taste. The acidity will balance the sweetness of the potatoes and richness of the coconut milk.
• Taste the curry and adjust salt, pepper, or curry powder as needed. If you like more heat, add a pinch of red pepper flakes.

7. Adjust texture and serve

• If you prefer a slightly smoother curry, use an immersion blender to pulse just a few times for a thicker, creamier base while still leaving plenty of chunks.
• For a thinner consistency, stir in an extra ¼–½ cup of warm broth or water.
• Serve hot over cooked basmati or jasmine rice, quinoa, or alongside warm flatbread. Top with cilantro, toasted seeds, and a drizzle of coconut milk if desired.

Tips and Variations

• Red vs. green lentils: Red lentils cook faster and break down more, giving a creamier, stew-like texture. Green or brown lentils hold their shape better and add more bite.
• Lower fat option: Use light coconut milk and add an extra ½ cup of broth. The curry will still be creamy because of the lentils and sweet potatoes.
• Extra protein: Stir in a drained can of chickpeas in the last 10 minutes of cooking for an even higher-protein bowl.
• Veggie swap: Replace some sweet potato with diced butternut squash or carrot for more variety.
• Make it milder: Use mild curry powder and skip red pepper flakes. Serve with a dollop of plain yogurt for those who prefer a gentler spice level.
• Meal prep: This curry thickens as it cools and tastes even better the next day. Add a spoonful of water when reheating to loosen it back to your preferred consistency.

Nutrition Facts

Approximate per serving (4 servings):

These values will vary slightly based on the brands you use and the exact size of the sweet potatoes.

Nutritional Highlights

This One-Pot Sweet Potato and Lentil Curry is a plant-based protein star. Lentils provide nearly 20 grams of protein per serving, along with plenty of fiber to keep you satisfied and support healthy digestion. Sweet potatoes contribute complex carbohydrates for steady energy and are naturally rich in beta-carotene, which the body converts to vitamin A.

Coconut milk adds satiating fats that help your body absorb fat-soluble vitamins, while the spices like turmeric, ginger, and garlic bring anti-inflammatory and antioxidant benefits. Together, these ingredients create a balanced bowl that works just as well after a workout as it does on a cozy night in.

Dietitian Tips

• Pair this curry with a whole grain like brown rice or quinoa to create a complete amino acid profile from plant sources.
• If you monitor carbohydrate intake, serve the curry over cauliflower rice or steamed greens instead of a large portion of rice.
• For kids or spice-sensitive eaters, start with half the curry powder and no added chili, then let adults sprinkle extra heat on their own plates.

FAQs « 6 Frequently Asked Questions »

1. Can I make this curry in an Instant Pot or pressure cooker?
Yes. Use the sauté function for the onion, garlic, ginger, and spices. Add all remaining ingredients except the spinach and lime. Cook on high pressure for about 8 minutes, then quick release. Stir in greens and lime juice at the end and adjust seasoning.

2. Can I use canned lentils instead of dry?
You can. Reduce the broth by about ½ cup, add the canned lentils (drained and rinsed) after the sweet potatoes have simmered for 10–15 minutes, and continue cooking until the potatoes are tender and the curry is thick.

3. How do I prevent the curry from sticking or burning?
Keep the heat on the lower side of medium once it begins to simmer, and stir regularly, scraping the bottom of the pot. If it ever looks too thick or starts to catch, add a splash of broth and reduce the heat.

4. Is this recipe freezer-friendly?
Very much so. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a bit of water or broth to loosen.

5. Can I make this without coconut milk?
Yes. Replace the coconut milk with an equal amount of unsweetened almond milk or oat milk and add 1–2 tablespoons of nut butter (like cashew or almond) for creaminess. The flavor will be slightly different but still rich and satisfying.

6. How spicy is this curry?
As written, it is mild-to-medium, depending on your curry powder. You control the heat: for a mild dish, use a mild curry powder and skip chili flakes; for a hotter version, add cayenne or a chopped fresh chili along with the spices.

Conclusion

This One-Pot Sweet Potato and Lentil Curry brings together everything that makes healthy home cooking so powerful: simple pantry ingredients, one pot, bold flavor, and a macro-friendly balance of protein, complex carbs, and nourishing fats. It is the kind of recipe you can memorize, adapt to whatever vegetables you have on hand, and serve to everyone at the table—whether they eat plant-based every day or just want a lighter, satisfying meal.

From busy weeknights to Sunday batch-cooking, keep this curry in your rotation and let it become one of those “house recipes” your family looks forward to over and over again.

Blog and Social Links Footer

Find more comforting side dishes and holiday recipes at nutrientsrecipes.com
Follow us for ideas: Facebook, Pinterest, Instagram