Hearty Lentil and Sweet Potato Curry Bowl

Quick Recipe Version (TL;DR)

• Yield: 4 generous servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 1/2 Tbsp neutral oil (canola, avocado, or sunflower)
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 Tbsp fresh ginger, finely grated
• 2 medium sweet potatoes (about 450 g), peeled and 1/2-inch cubes
• 1 cup (200 g) dry red lentils, rinsed
• 2 Tbsp mild curry powder
• 1 tsp ground cumin, 1 tsp ground coriander
• 1/2 tsp turmeric, 1/2 tsp smoked paprika, pinch cinnamon
• 1 can (14.5 oz / 400 g) diced tomatoes
• 1 can (14 oz / 400 ml) full-fat coconut milk
• 3 cups (720 ml) low-sodium vegetable broth or water
• 1 1/4 tsp fine sea salt, 1/2 tsp black pepper
• 1–2 tsp fresh lime or lemon juice
• Cooked rice or warm naan, cilantro, and yogurt (optional) for serving

Do This

• 1. Sauté onion in oil over medium heat for 5–7 minutes until soft and lightly golden.
• 2. Add garlic and ginger; cook 1 minute, then stir in curry powder, cumin, coriander, turmeric, paprika, and cinnamon to bloom the spices.
• 3. Add sweet potatoes, rinsed red lentils, canned tomatoes, coconut milk, broth, salt, and pepper; stir well.
• 4. Bring to a gentle boil, then reduce heat, cover partially, and simmer 25–30 minutes, stirring occasionally.
• 5. Cook until lentils are tender and sweet potatoes are soft; add a splash of water if it gets too thick.
• 6. Stir in lime or lemon juice, taste, and adjust salt, pepper, and heat to your liking.
• 7. Serve over hot rice or with naan, topped with cilantro and a spoonful of yogurt if desired.

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Why You’ll Love This Recipe

• Deeply comforting and hearty, perfect for cold days when you want a warming bowl of something nourishing.
• Uses pantry-friendly ingredients like lentils, canned tomatoes, and spices, plus a few fresh basics.
• Naturally vegetarian and easily made vegan, yet filling enough to satisfy meat-lovers.
• Great for meal prep: tastes even better the next day and freezes beautifully.

Grocery List

• Produce: 1 large yellow onion, 3 garlic cloves, 1 thumb-size piece fresh ginger, 2 medium sweet potatoes, 1 lime or lemon, fresh cilantro (optional), green onion (optional).
• Dairy: Plain yogurt or Greek yogurt for serving (or coconut yogurt to keep it vegan; optional).
• Pantry: Neutral oil, dry red lentils, mild curry powder, ground cumin, ground coriander, ground turmeric, smoked paprika, ground cinnamon, red pepper flakes or cayenne (optional), 1 can diced tomatoes, 1 can coconut milk, vegetable broth or bouillon, fine sea salt, black pepper, rice or naan/flatbread.

Full Ingredients

For the Lentil and Sweet Potato Curry

• 1 1/2 Tbsp neutral oil (canola, avocado, or sunflower)
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 Tbsp fresh ginger, finely grated or minced
• 2 medium sweet potatoes (about 1 lb / 450 g), peeled and cut into 1/2-inch (1.25 cm) cubes
• 1 cup (200 g) dry red lentils, picked over and rinsed under cold water
• 2 Tbsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika (or sweet paprika)
• 1/4 tsp ground cinnamon (for gentle warmth)
• 1/4–1/2 tsp red pepper flakes or cayenne pepper (optional, to taste)
• 1 can (14.5 oz / 400 g) diced tomatoes, with juices
• 1 can (14 oz / 400 ml) full-fat coconut milk, shaken well
• 3 cups (720 ml) low-sodium vegetable broth or water, plus more as needed
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1–2 tsp fresh lime or lemon juice, to finish

Optional Garnishes

• Fresh cilantro leaves, roughly chopped
• Plain yogurt, Greek yogurt, or coconut yogurt
• Lime or lemon wedges
• Thinly sliced green onion
• Toasted cashews or peanuts for crunch

To Serve

• 4 cups cooked basmati or jasmine rice (from about 1 1/3 cups dry), or
• Warm naan or other flatbread

Step-by-Step Instructions

Step 1: Prep your vegetables and aromatics

Peel and finely dice the onion. Peel and mince the garlic. Peel the ginger and grate it finely on a microplane or mince it very small. Peel the sweet potatoes and cut them into even 1/2-inch (1.25 cm) cubes so they cook at the same rate.

Pick through the red lentils to remove any small stones or debris, then rinse them in a fine-mesh strainer under cold running water until the water runs mostly clear. Set everything near the stove so you can build the curry easily.

Step 2: Soften the onion and build a flavorful base

In a large, heavy-bottomed pot or Dutch oven, heat the neutral oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until the onion is soft, translucent, and just starting to turn light golden around the edges.

Add the minced garlic and grated ginger. Cook for 1–2 minutes, stirring constantly, until very fragrant. Do not let the garlic brown; reduce the heat slightly if needed.

Step 3: Bloom the warm spices

Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, smoked paprika, cinnamon, and red pepper flakes or cayenne (if using). Stir well so the spices coat the onions, garlic, and ginger.

Cook the spices for about 1 minute, stirring constantly. This step, called blooming, wakes up the spices and deepens their flavor. If the mixture looks very dry or starts to catch on the bottom, add a tablespoon of water to loosen it and prevent burning.

Step 4: Add sweet potatoes, lentils, and liquids

Add the cubed sweet potatoes and rinsed red lentils to the pot. Stir to coat them in the fragrant onion-spice mixture. Pour in the diced tomatoes with their juices, the coconut milk, and the vegetable broth or water. Stir everything together thoroughly, scraping up any flavorful bits stuck to the bottom of the pot.

Season with 1 1/4 teaspoons of fine sea salt and 1/2 teaspoon of black pepper to start. You will adjust the seasoning later once everything has cooked down and the flavors have concentrated.

Step 5: Simmer until tender and creamy

Increase the heat to medium-high and bring the mixture up to a gentle boil. Once it is bubbling, reduce the heat to low or medium-low so it settles into a steady simmer. Partially cover the pot with a lid, leaving a small gap for steam to escape.

Simmer for 25–30 minutes, stirring every 5–7 minutes to prevent the lentils from sticking to the bottom. The curry is done when the lentils are soft and broken down and the sweet potato cubes are completely tender when pierced with a fork. If the curry thickens too much before the lentils and sweet potatoes are fully cooked, add 1/4–1/2 cup (60–120 ml) more broth or water as needed.

Step 6: Finish the flavor and adjust the consistency

Once the lentils and sweet potatoes are tender, turn off the heat. Stir in 1–2 teaspoons of fresh lime or lemon juice. Taste the curry and adjust the seasoning: add more salt for savoriness, more lime or lemon for brightness, or a pinch more red pepper flakes for heat.

The curry should be thick and stew-like, but still spoonable. If it is too thick for your taste, stir in a splash of hot water or broth. If it is too loose, let it simmer uncovered for a few more minutes to reduce and thicken.

Step 7: Serve warm and garnish generously

Fluff your hot cooked rice with a fork, or warm your naan or flatbread. Ladle the lentil and sweet potato curry into bowls, then serve over or alongside the rice, or with bread on the side for dipping.

Top each bowl with a spoonful of yogurt (if using), a generous sprinkle of chopped cilantro, and any other garnishes you like, such as sliced green onion or toasted nuts. Serve lime or lemon wedges on the side so everyone can add extra brightness at the table. Enjoy the curry piping hot while it is thick, fragrant, and cozy.

Pro Tips

• Rinse the lentils well: Washing red lentils removes excess starch and helps keep the curry from becoming overly gummy or pasty.
• Cut sweet potatoes evenly: Aim for consistent 1/2-inch cubes so they cook through at the same time as the lentils.
• Adjust thickness at the end: This curry naturally thickens as the lentils break down. Add extra broth if you prefer a soupier bowl; simmer uncovered a bit longer if you want it thicker.
• Bloom those spices: Taking that extra minute to cook the spices in oil before adding liquids makes a huge difference in depth of flavor.
• Rest for 10 minutes: If you have time, let the curry sit off the heat, covered, for 10 minutes before serving. The flavors meld and the texture becomes even creamier.

Variations

• Greens boost: Stir in 2–3 cups of baby spinach or chopped kale during the last 5 minutes of cooking. Let the greens wilt into the curry for extra color and nutrition.
• Tomato-forward version: For a tangier, lighter curry, use only half the can of coconut milk and add an extra 1/2 cup (120 ml) of vegetable broth, or add an additional 1/2 can of diced tomatoes.
• Extra protein: Add 1 can (15 oz / 425 g) drained and rinsed chickpeas in the last 10 minutes of simmering for more bite and protein, keeping the dish fully plant-based.

Storage & Make-Ahead

Let the curry cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The flavors will deepen as it rests, making it an excellent make-ahead meal. To freeze, portion the cooled curry into freezer-safe containers, leaving a little space at the top for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over low to medium heat, stirring occasionally, and add a splash of water or broth if it has thickened too much. You can also reheat individual portions in the microwave, stirring halfway through. If you plan to freeze the curry, cook the sweet potatoes just until tender so they hold their shape better after reheating.

Nutrition (per serving)

Approximate values for 1 of 4 servings of curry (without rice, bread, or optional toppings): about 360 calories; 15 g fat (11 g saturated); 46 g carbohydrates; 8 g fiber; 9 g sugars (mostly from sweet potato and tomatoes); 14 g protein; 660 mg sodium (will vary with broth and added salt). Served with 1 cup cooked rice, add roughly 200 calories and 45 g carbohydrates per serving.