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One-Pot Sweet Potato and Lentil Curry in a white bowl with rice and fresh cilantro

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.
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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