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August 2, 2019

Sweet Potato and Lentil Curry

Dairy Free Gluten Free Vegan Vegetarian Main Dishes Soups + Chili Vegetarian
46 comments
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Ready for a super quick and easy dinner idea? This sweet potato and lentil curry with coconut milk is one of our faves! Creamy, vegan, and gluten free – but super filling, too.

It’s packed with flavor from spices, coconut milk, and thai basil. And, it comes together in under 30 minutes. Perfect for when you need a hearty meal in no time!

Sweet Potato and Lentil Curry with coconut milk

Click here to pin this recipe!

Vegetable Curry with Coconut Milk

This recipe is seriously so easy. It’s uber comforting, too – especially on a cold day.

I’m obsessed with the flavors, too. This curry is coconut-y (but not in an overpowering way), a little spicy, and packed with tasty veggies like sweet potatoes and bell peppers.

I like to cook the lentils separately, so they don’t absorb all the liquid from the curry and leave it too dry. But if you want to add 2-3 cups of veggie broth and let it all simmer together, it could easily be a one-pot meal!

Sweet Potato and Lentil Curry Ingredients

To make this recipe, you’ll need:

  • dry lentils (feel free to use red lentils instead if you’d like)
  • large sweet potato
  • canned coconut milk (this makes the curry creamy, and adds that delicious coconut flavor that’s typical of Thai curries)
  • fresh Thai basil
  • Sriracha hot chili sauce (this adds a kick of spice, but feel free to omit if desired)
  • chili powder
  • curry powder
  • cayenne pepper
  • ground ginger
  • green bell pepper (optional, but recommended!)

Sweet Potato Lentil Coconut Curry recipe

How to Make Sweet Potato and Lentil Curry

The super simple two-pot method looks like this: Cook lentils (based on the package directions) in a medium pot until tender. Next, in a separate pot, cook the sweet potatoes in creamy coconut milk with the cozy, hearty spices.

Let this simmer for 15-20 minutes, depending on how large your sweet potato chunks are. You can use a fork to test if the sweet potatoes are done – they should be somewhat soft.

Then, add the lentils to the curry with some diced green peppers and stir to combine. Simmer for a few minutes. Lastly, pour over rice (if desired) and serve!

thai coconut curry cooking steps

The curry comes out spicy, but not too spicy. You could always add a little extra sriracha if you want a bigger kick! And the ultimate key to curry deliciousness is topping it with lots of fresh cilantro and Thai basil. The herbs really balance out the spicy, savory, earthiness of the curry and freshen everything up. So good!

One of the best things about this dish is that it’s even better the next day. All the flavors really meld together with time, so it makes great leftovers for lunch. Perfect for meal prepping lunches for the week!

Sweet Potato Lentil Coconut Curry recipe

You’ll find the full sweet potato and lentil curry recipe at the bottom of this post. Enjoy!

Love sweet potatoes and lentils? You might like these recipes, too:

  • Easy Lentil Veggie Burgers 
  • Sweet Potato Lentil Chili 
  • Sweet Potato & Black Bean Veggie Enchiladas 
  • Stuffed Sweet Potatoes with Black Beans
  • Sweet Potato Muffins with Coconut
  • Vegan Lentil Shepherd’s Pie
  • Red Lentil Granola Bars

Sweet Potato Lentil Coconut Curry

Sweet Potato Lentil Coconut Curry
January 3, 2019

This recipe comes together in no time, making the perfect vegan and gluten free weeknight meal. It's spicy, hearty, and tastes even better as leftovers!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield
4
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Ingredients:

  • 1 cup dry lentils
  • 1 large sweet potato, cubed
  • 1 (13.5) oz. can coconut milk
  • 2 Tbsp. fresh Thai basil, chopped
  • 1 Tbsp. Sriracha hot chili sauce
  • 1 tsp. chili powder
  • 1 tsp. curry powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. ground ginger
  • 1 green pepper, chopped (optional)
  • Salt & pepper to taste

Instructions:

  1. Cook lentils in water according to package instructions.
  2. While lentils are cooking, in a separate medium sized pot, add sweet potato, coconut milk, basil, sriracha, and spices. Bring to a simmer and let simmer until sweet potato is soft and fully cooked (about 15 to 20 minutes depending how large they are cut).
  3. Stir in the chopped green pepper and cooked lentils. Let simmer another few minutes.
  4. Serve hot, as is or over rice. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

- anne
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you might also like:

Easy Lentil Veggie Burgers (vegan)

easy coconut curry recipe

Coconut Curry with Chicken

vegan stuffed sweet potatoes recipe

Vegan Stuffed Sweet Potatoes with Black Beans

Lentil Chili With Sweet Potatoes

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46 comments
  • Shel@PeachyPalate
    August 2, 2013 · 8:19AM:
    Gorgeous! Another random question from myself...I use recipage but I then use Easy Recipe for the end of my posts. How do you add the recipage recipe to the end of the post?
    Reply
    • Anne
      August 5, 2013 · 5:22PM:
      You just click on the recipe in your recipage recipe database and then click "get html" - then copy and paste that into your post!
      Reply
      • Shel@PeachyPalate
        August 6, 2013 · 8:19AM:
        Oh cool! Very handy!
        Reply
  • Ksenija @ Health Ninja
    August 2, 2013 · 8:21AM:
    What a great idea to add sriracha in a curry! I mean, seriously, I eat everything with that stuff - just love my spicy - but curry I never do with anything else but chili or green curry paste (with green chilis). Nice thing, that I just bought 3 huge sweet potatoes. Now I can give your recipe a try. I don't like cooked pepper though, so I will probably sub it with zucchini or something similar.
    Reply
  • Holly @ EatGreatBEGreat
    August 2, 2013 · 8:27AM:
    Mmmm...this dish looks so yummy! I'm such a big fan of coconut and curry, so this is totally up my alley!
    Reply
  • Suzanne @ hello, veggy!
    August 2, 2013 · 8:46AM:
    Looks so simple and yummy! I love how coconut milk can make any dish awesome :)
    Reply
  • Jane August 2, 2013 · 8:51AM:
    This sounds so good! I've never used coconut milk. Would the recipe turn out ok if I used "light" coconut milk?
    Reply
    • Anne
      August 2, 2013 · 11:34AM:
      Sure!
      Reply
  • Kinsey
    August 2, 2013 · 9:33AM:
    This looks delicious! I love making quick Thai curries with tofu and red curry paste, then serving it over rice vermicelli--it's a nice twist on the usual brown rice.
    Reply
  • Liz @ The Lemon Bowl
    August 2, 2013 · 9:34AM:
    This sounds insanely delicious!!
    Reply
  • Jojo @ RunFastEatLots
    August 2, 2013 · 11:01AM:
    I love me some SPICY coconut curry! I usually use those cans of curry paste full of chilies, ginger, garlic, etc. I should try adding sweet potatoes and lentils next time!
    Reply
  • char eats greens
    August 2, 2013 · 11:04AM:
    I love anything coconut curry ;)
    Reply
  • Joelle (on a pink typewriter)
    August 2, 2013 · 11:13AM:
    I just noticed you're running the Brooklyn RNR 10K in October-- me too!!
    Reply
    • Anne
      August 5, 2013 · 5:22PM:
      Fun!! See you there!
      Reply
  • Grace @ Grace Dishes
    August 2, 2013 · 11:45AM:
    This looks delicious and combines my favorite flavors! I make a big batch of lentil curry to serve as a side throughout the week. Super easy, tastes great as leftovers and budget friendly :D Have a great weekend and thanks for sharing!
    Reply
  • Hillary
    August 2, 2013 · 11:52AM:
    I love lentils, sweet taters, and coconut - can't wait to try this!
    Reply
  • Dana @ Conscious Kitchen Blog
    August 2, 2013 · 12:19PM:
    I've grown herbs a few times and the basil is always the one that grows the most. It can be a challenge to think of things to do with it other than pesto - this is a great idea. Looks delicious. :)
    Reply
  • Winnie
    August 2, 2013 · 1:40PM:
    This looks amazing! I love curries like this.
    Reply
  • Jan @ Sprouts n Squats
    August 3, 2013 · 4:29AM:
    I've heard sprouted lentils are also easier on your digestion? I can't eat normal lentils as they hurt my stomach but I'm hopeful of sprouted lentils being ok as this recipe looks really good!
    Reply
    • Anne
      August 3, 2013 · 5:06PM:
      Yes, anything sprouted will be easier on the digestion since some of the work has already been done for you! :)
      Reply
  • Laura @ Mommy Run Fast
    August 3, 2013 · 7:47PM:
    We make a similar sweet potato lentil curry and it is the BEST thing ever! Coconut milk can make anything delicious, I think! :-)
    Reply
  • Christina @ The Beautiful Balance
    August 4, 2013 · 2:21AM:
    I am obsessed with the idea of this recipe and need it in my life ASAP. By ASAP I mean Sunday night dinner ASAP ;)
    Reply
  • Erin | The Emerging Foodie
    August 6, 2013 · 10:03PM:
    Yum! This looks awesome. You can't go wrong with a recipe that has sweet potatoes, lentils, and coconut curry! Sounds so tasty. :)
    Reply
  • sarah August 7, 2013 · 10:12AM:
    I tried making this last night and it was delicious! It was my first time cooking with both lentils and coconut milk but it won't be the last. Also is there much of a nutritional difference between dry and canned lentils?
    Reply
    • Anne
      August 7, 2013 · 10:30AM:
      I'm so glad you liked it! I'm honestly not sure about dry vs. canned lentils - I'd assume it's about the same nutritionally, though.
      Reply
  • Paula A August 9, 2013 · 7:04PM:
    Looks FAB - gonna make it this weekend!
    Reply
  • Calla August 11, 2013 · 1:36PM:
    This looks delicious! Unfortunately I'm allergic to coconut. Would you recommend using regular milk instead, or just omitting the milk, or something else?
    Reply
    • Anne
      August 12, 2013 · 9:39AM:
      I'm not sure if it would work with regular milk... you could try it with whole milk but it might not be as good. I'm sorry!
      Reply
  • Emily August 14, 2013 · 6:10AM:
    I just made this and it was delicious. I also added about 1-2tsp of curry powder and zucchini. Great recipe!!
    Reply
    • Anne
      August 14, 2013 · 2:57PM:
      Yum - glad it was a hit! :)
      Reply
  • Molly L. August 20, 2013 · 12:24PM:
    Silly question, sorry- do you use regular coconut milk or the light version? I've never made anything myself with coconut milk so I'm a newbie :) Thanks!!
    Reply
    • Anne
      August 20, 2013 · 12:37PM:
      Either one will work! :)
      Reply
  • Sean M
    August 20, 2013 · 12:35PM:
    I was about to make this last weekend until my wife complained that we eat lentils too much! LOL I guess once a month is too much! I'm going to try this soon though. The only thing I'd change is the type of lentil. I have been using red lentils because I like the way they break down versus the green. You get a little more of a dahl consistency out of the red. This one (http://seeseanrun.com/?page_id=1417) is a staple in my house. I can't wait to try the sweet potato though.
    Reply
    • Anne
      August 20, 2013 · 12:36PM:
      Next time I'll have to try red lentils to mix it up!
      Reply
      • Sean M
        August 20, 2013 · 12:57PM:
        I think you'll like them. I buy in bulk at Whole Foods so we always have loads on hand. I also added summer squash to my curry. We got a huge squash in an organics bag we bought a couple of weeks ago. I cubed it and sauteed it with the onions at the start of that recipe to it would cook through.
        Reply
  • Carol
    August 21, 2013 · 6:13AM:
    This sounds delicious! I can't wait to try it!
    Reply
  • Libby September 27, 2013 · 7:37PM:
    Made this today with red lentils... yum! I loved it!
    Reply
    • Anne
      September 27, 2013 · 7:41PM:
      Aw yay! :)
      Reply
  • Katharine in Brussels
    November 17, 2013 · 7:46AM:
    This is on my stove right now--looks like it will reheat great for a quick dinner this week! Cheers! Not having a pot of Thai basil I played it easy and used Thai red curry paste to spice up the coconut milk, plus a splash of low-sodium soy sauce and some sambal oelek which is easier to find here than Sriracha. DH will be happy to see lentils on the menu again, and my toddlers like coconut curries. I added in some chopped peeled broccoli stalk, sliced mushrooms and of course your optional green pepper to add some more veg. Many many thanks.
    Reply
  • Sue January 14, 2014 · 11:59AM:
    Love love LOVE this dish!
    Reply
  • Katie January 28, 2014 · 2:48PM:
    Is there supposed to be curry in this curry? Or is curry powder or paste not necessary?
    Reply
    • Anne
      January 28, 2014 · 3:05PM:
      It's not always necessary! :)
      Reply
  • JamieH January 28, 2014 · 4:26PM:
    Yum! Thanks for the recipe! I just made this with split peas instead of lentils (needed to use them!) and it was delicious.
    Reply
  • Susan March 25, 2014 · 2:16PM:
    Yum! Just made this for lunch. Perfect comfort food for a snowy day.
    Reply
  • Sandra F. September 9, 2014 · 11:10AM:
    A great one to try this fall! Looks so yummy
    Reply
  • Heidi Reiter January 24, 2015 · 9:29PM:
    This recipe is SO delicious and filling. I made it with cauliflower rice and it's always a hit, even for people with no dietary restrictions! I love love love it but usually I have to add much more of each seasoning to make it flavorful/spicy enough. So glad I stumbled upon it!
    Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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