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+ servings
skillet of sweet potato curry with naan

Creamy Sweet Potato & Red Lentil Curry

This creamy sweet potato and red lentil curry takes around 30 minutes to cook and is the perfect cozy recipe! It's vegan, gluten-free and super flavorful!
Course Entree
Cuisine Asian
Keyword coconut curry, lentil curry, red curry, sweet potato curry, vegan red curry
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 412kcal



  • Heat the oil in a large skillet or dutch oven. Add the onions and cook for 2 - 3 minutes, stirring often. Add the ginger, garlic and curry powder and cook for another minute.
  • Once the mixture is starting to be fragrant, add the tomato and red curry pastes. Stir everything together until combined.
  • Stir in sweet potato and lentils and cook for another 30 seconds before adding the coconut milk. Bring this mixture to a boil then cover and simmer for 15 minutes.
  • Remove the lid and stir in vegetable broth, then season with salt and pepper. Cover again and cook for another 15 minutes.
  • Serve warm with rice, quinoa, cauliflower rice, etc., as well as some cilantro. I also love serving this with a side of sauteed spinach or kale!



Calories: 412kcal | Carbohydrates: 56g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Sodium: 578mg | Potassium: 871mg | Fiber: 15g | Sugar: 9g | Vitamin A: 20375IU | Vitamin C: 8.7mg | Calcium: 79mg | Iron: 3.9mg