One-Pot Sweet Potato and Lentil Curry

One-Pot Sweet Potato and Lentil Curry is a recipe that saved Chef Emma during a particularly rainy November week when she craved comfort but had zero energy for complicated cooking.

She opened her pantry to find a bag of red lentils and sweet potatoes, and remembered how much her kids loved the sweet and savory balance of a local sweet and sour chicken recipe they tried recently.

Inspired by those warming flavors but wanting something plant-based, she tossed everything into a Dutch oven with coconut milk and spices.​

The result was this creamy, vibrant sweet potato lentil curry that instantly became a family staple. It offers the same cozy satisfaction as a traditional chicken and dumplings recipe but with a nutritious, veggie-packed twist.

Now, whenever Emma needs a wholesome dinner that fits perfectly into her High-Protein Meal Prep Bowls, she turns to this simple one-pot meal. It’s proof that you don’t need meat to create a hearty, protein-rich dinner that keeps everyone full and happy.

One-Pot Sweet Potato and Lentil Curry

Creamy, plant-based One-Pot Sweet Potato and Lentil Curry with coconut milk, turmeric, and warming spices. A healthy, high-protein vegan dinner ready in 35 minutes!

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Servings: 4

Calories: 315

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon coconut oil
• 1 large yellow onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 large sweet potatoes peeled and diced (½-inch cubes)
• 1 tablespoon mild curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper optional
• 1 cup dry red lentils rinsed
• 1 can 13.5 oz full-fat coconut milk
• 3 cups low-sodium vegetable broth
• 1 tablespoon tomato paste optional
• 2 cups fresh spinach chopped
• Juice of ½ lime
• Fresh cilantro for garnish

Equipment

• Large Dutch oven or heavy pot
• – Cutting board and knife
• – Measuring cups and spoons
• – Wooden spoon
• Vegetable peeler

Method

 

1. Heat coconut oil in large pot over medium heat. Sauté onion 5-6 minutes.
2. Add garlic and ginger; cook 1 minute until fragrant.
3. Stir in curry powder, turmeric, cumin, coriander, and cayenne; toast for 30 seconds.
4. Add sweet potatoes and tomato paste; toss to coat.
5. Stir in rinsed lentils, coconut milk, and vegetable broth.
6. Bring to a boil, then reduce heat, cover, and simmer 20-25 minutes until potatoes are tender.
7. Stir in spinach and cook 2-3 minutes until wilted.
8. Remove from heat; stir in lime juice and season with salt.
9. Serve hot garnished with cilantro.

Notes

Cut sweet potatoes small (½-inch) for even cooking.
Rinse lentils thoroughly before adding.
Use full-fat coconut milk for richest texture.
Store leftovers up to 5 days; freeze up to 3 months.
Add chickpeas for extra protein.

Calories: 315
Protein: 16g
Yield: 4 servings

Summary

This One-Pot Sweet Potato and Lentil Curry features tender sweet potato cubes and quick-cooking red lentils simmered in a rich, creamy coconut broth spiced with turmeric, cumin, and ginger. The entire dish comes together in one pot in about 35 minutes, serving 4-6 people. Each serving provides approximately 315 calories and 16 grams of plant-based protein, making it a fantastic alternative to sweet potato and chicken recipes for Meatless Mondays. Naturally vegan and gluten-free, this curry is delicious on its own or served over rice, quinoa, or with warm naan bread for dipping.​

Equipment for One-Pot Sweet Potato and Lentil Curry

• Large Dutch oven or heavy-bottomed pot (or 6-quart Instant Pot)
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon for stirring
• Vegetable peeler
• Can opener

Ingredients for One-Pot Sweet Potato and Lentil Curry

Base Aromatics:

• 1 tablespoon coconut oil (or olive oil)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground)

Vegetables & Legumes:

• 2 large sweet potatoes (about 1.5 lbs), peeled and diced into ½-inch cubes
• 1 cup dry red lentils, rinsed thoroughly
• 2 cups fresh spinach or kale, chopped (optional)

Spices:

• 1 tablespoon mild curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt (plus more to taste)

Liquids:

• 1 can (13.5 oz) full-fat coconut milk
• 3 cups low-sodium vegetable broth
• 1 tablespoon tomato paste (optional, for depth)
• Juice of ½ lime

Garnish:

• Fresh cilantro, chopped
• Toasted pumpkin seeds or cashews (optional)

Directions for One-Pot Sweet Potato and Lentil Curry

1. Prep vegetables: Peel and dice sweet potatoes into uniform ½-inch cubes. Dice onion, mince garlic, and grate fresh ginger. Rinse red lentils thoroughly in a fine-mesh sieve until water runs clear.
2. Sauté aromatics: Heat coconut oil in a large Dutch oven over medium heat. Add diced onion and sauté for 5-6 minutes until softened and translucent.
3. Add flavor base: Stir in minced garlic, grated ginger, curry powder, turmeric, cumin, coriander, and cayenne. Cook for 1 minute, stirring constantly, until spices are fragrant and toasted.
4. Combine ingredients: Add diced sweet potatoes and tomato paste (if using), stirring to coat potatoes in the spice mixture. Add rinsed lentils.
5. Simmer: Pour in vegetable broth and coconut milk. Stir well to combine, scraping up any browned bits from the bottom of the pot.
6. Cook: Bring mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes. Stir occasionally to prevent sticking.
7. Check doneness: Curry is ready when sweet potatoes are fork-tender and lentils have softened and thickened the sauce. If curry is too thick, add a splash of extra broth.
8. Add greens: Stir in fresh spinach or kale and cook for 2-3 minutes until wilted.
9. Finish: Remove from heat. Stir in fresh lime juice and season with salt to taste.
10. Serve: Ladle hot curry into bowls. Garnish with fresh cilantro and toasted seeds if desired. Serve with rice or naan.

Tips and Variations

Cooking Tips:

• Cut sweet potatoes into small, uniform ½-inch cubes so they cook at the same rate as the red lentils
• Rinse red lentils thoroughly to remove dust and improve texture
• Use full-fat coconut milk for the creamiest, richest curry sauce
• Don’t skip the lime juice at the end—it brightens all the flavors
• Stir occasionally during simmering to prevent lentils from sticking to the bottom

Flavor Variations:

• Thai Fusion: Swap curry powder for red curry paste and add lemongrass
• Extra Protein: Stir in a can of drained chickpeas or cooked quinoa at the end
• Veggie Boost: Add cauliflower florets or diced bell peppers with the sweet potatoes
• Creamy Tomato: Add a can of diced tomatoes with the broth for a richer tomato base
• Spicy Kick: Double the cayenne pepper or add diced jalapeños with the onions

Menu Planning:

• Serve alongside Thanksgiving Sides & One-Pot Dinners for a diverse holiday spread
• Pair with roasted cauliflower or broccoli for extra fiber
• Use leftover curry as a filling for wraps or baked potatoes

Make Ahead & Storage:

• Store leftovers in airtight containers in the refrigerator for up to 5 days
• Freeze portions for up to 3 months; thaw overnight in fridge before reheating
• Flavors deepen overnight, making this perfect for meal prep lunches
• Reheat on stovetop over low heat, adding a splash of water if sauce has thickened

Nutrition Facts

Based on 4 generous servings. Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Highlights

This One-Pot Sweet Potato and Lentil Curry is a nutritional powerhouse, delivering 16 grams of plant-based protein and 9 grams of fiber per serving. The red lentils provide sustained energy and support digestive health, while the sweet potatoes offer an incredible 280% of daily Vitamin A for immune support and eye health.

The coconut milk provides healthy fats that aid in nutrient absorption, and the blend of anti-inflammatory spices like turmeric and ginger supports overall wellness. Naturally low in sodium (when using low-sodium broth) and cholesterol-free, this curry fits perfectly into heart-healthy and diabetes-friendly meal plans.

Dietitian Tips

• Boost Iron: The vitamin C from the lime juice helps your body absorb the iron from the lentils and spinach
• Complete Protein: Serve over brown rice or with whole-grain naan to create a complete protein profile
• Fiber Focus: Leave skins on sweet potatoes (scrubbed well) for extra fiber and nutrients
• Kid-Friendly: Reduce spices and puree a portion for babies or toddlers; the sweet flavor is usually a hit
• Volume Eating: Serve over cauliflower rice to increase volume without adding many calories

FAQs

1. Can I use green or brown lentils?
It’s best to stick with red lentils for this recipe because they break down quickly to create a creamy, thick sauce. Green or brown lentils hold their shape and take longer to cook (35-40 minutes), resulting in a different texture.

2. Is this curry spicy?
This recipe is mild to medium, depending on the curry powder you use. The optional cayenne pepper adds heat, so omit it for a completely mild, family-friendly dish.

3. Can I use frozen sweet potatoes?
Yes! Frozen sweet potato cubes work well. Add them directly to the pot; they may cook slightly faster than fresh ones, so check for doneness after 15 minutes.

4. How does this compare to sweet potato and chicken recipes?
This curry offers a similar hearty texture and satisfying flavor profile to many sweet potato and chicken recipes, but uses lentils for fiber-rich plant protein instead of meat. It’s a great way to rotate in more vegetarian meals without sacrificing satiety.

5. How long does this keep in the fridge?
This curry stores beautifully for up to 5 days in an airtight container. In fact, many people find it tastes even better the next day as the spices have time to meld.

6. Can I serve this with other dishes?
Absolutely! This curry pairs wonderfully with other One-Pot & Instant Pot Recipes or simple sides like roasted vegetables and naan bread.

Conclusion

One-Pot Sweet Potato and Lentil Curry proves that plant-based cooking can be rich, comforting, and incredibly satisfying. This easy vegan dinner requires minimal effort but delivers restaurant-quality flavor, making it a perfect addition to your weekly rotation. Whether you’re looking for a Meatless Monday option, a budget-friendly meal, or just a bowl of pure comfort, this creamy, golden curry is sure to become a family favorite.

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