Ready for a super quick and easy dinner idea? This Sweet Potato Lentil Coconut Curry is one of our faves! 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!
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This recipe is seriously so easy. 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! The super simple two-pot method looks like this: Cook lentils in a medium pot until tender. In a separate pot, cook sweet potatoes in creamy coconut milk with cozy, hearty spices. Add the lentils to the curry with some diced green peppers, simmer for a few minutes, and enjoy!
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!
Here’s the full recipe!
Sweet Potato Lentil Coconut Curry
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
- Cook lentils in water according to package instructions.
- 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).
- Stir in the chopped green pepper and cooked lentils. Let simmer another few minutes.
- Serve hot, as is or over rice. Enjoy!
Love sweet potatoes and lentils? You might like these recipes, too:
- Easy Lentil Veggie Burgers (vegan)
- Sweet Potato Lentil Chili (vegan)
- Sweet Potato & Black Bean Veggie Enchiladas (vegan if omit cheese)
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?
You just click on the recipe in your recipage recipe database and then click “get html” – then copy and paste that into your post!
Oh cool! Very handy!
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.
Mmmm…this dish looks so yummy! I’m such a big fan of coconut and curry, so this is totally up my alley!
Looks so simple and yummy! I love how coconut milk can make any dish awesome :)
This sounds so good! I’ve never used coconut milk. Would the recipe turn out ok if I used “light” coconut milk?
Sure!
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.
This sounds insanely delicious!!
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!
I love anything coconut curry ;)
I just noticed you’re running the Brooklyn RNR 10K in October– me too!!
Fun!! See you there!
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!
I love lentils, sweet taters, and coconut – can’t wait to try this!
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. :)
This looks amazing! I love curries like this.
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!
Yes, anything sprouted will be easier on the digestion since some of the work has already been done for you! :)
We make a similar sweet potato lentil curry and it is the BEST thing ever! Coconut milk can make anything delicious, I think! :-)
I am obsessed with the idea of this recipe and need it in my life ASAP. By ASAP I mean Sunday night dinner ASAP ;)
Yum! This looks awesome. You can’t go wrong with a recipe that has sweet potatoes, lentils, and coconut curry! Sounds so tasty. :)
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?
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.
Looks FAB – gonna make it this weekend!
This looks delicious! Unfortunately I’m allergic to coconut. Would you recommend using regular milk instead, or just omitting the milk, or something else?
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!
I just made this and it was delicious. I also added about 1-2tsp of curry powder and zucchini. Great recipe!!
Yum – glad it was a hit! :)
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!!
Either one will work! :)
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.
Next time I’ll have to try red lentils to mix it up!
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.
This sounds delicious! I can’t wait to try it!
Made this today with red lentils… yum! I loved it!
Aw yay! :)
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.
Love love LOVE this dish!
Is there supposed to be curry in this curry? Or is curry powder or paste not necessary?
It’s not always necessary! :)
Yum! Thanks for the recipe! I just made this with split peas instead of lentils (needed to use them!) and it was delicious.
Yum! Just made this for lunch. Perfect comfort food for a snowy day.
A great one to try this fall! Looks so yummy
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!