Brown Lentil Sweet Potato Curry

This brown lentil sweet potato curry is packed with nutritious ingredients and spices for a wholesome yet super tasty dish. It's also super easy to make with a handful of ingredients for a fuss-free weeknight meal.

Whether you're new to plant-based curries or you consider yourself a curry connoisseur, this brown lentil sweet potato curry is a delicious recipe that should be at the top of your list of things to try.

Imagine curling up with a warm bowl of this curry on a chilly day, letting the rich blend of spices and velvety coconut milk transport you to a world of comfort.

Sounds a bit cheesy? Maybe, but trust me, this curry will become your go-to comfort meal in no time!

I love recipes that allow you to be creative and work with what you have on hand, and this lentil and sweet potato curry is no exception.

You can add chopped tomatoes, other veggies, or load it with more protein in the form of chickpeas or crispy tofu to truly make it your own.

Why you'll love this lentil sweet potato curry

• Nutrient-packed goodness - This curry is brimming with wholesome ingredients like sweet potatoes, brown lentils, and kale.
• Cozy and comforting flavors - The earthy notes from cumin and coriander, combined with the mild heat from chili powder, create a beautiful flavor profile.
• Customizable and adaptable - Whether you're adjusting the spices to suit your taste buds, swapping out ingredients based on what's in your pantry, or even adding your favorite protein, such as chickpeas or tofu, the possibilities are truly endless with this curry.

Ingredients and substitutions

Coconut oil - Sautéing the onion, garlic and ginger in a bit of coconut oil sets up an excellent flavor base for this curry. Don't have coconut oil? No worries! Swap it out for olive, avocado or canola oil.

Onion - Any type of onion will do the trick here: red, white, or yellow. You could even use shallots if you're looking for a milder flavor.

Garlic + ginger - Fresh garlic and ginger offer the best flavor here. You can use a garlic-ginger paste in a pinch or a mix of garlic powder and ground ginger.

Spices - I used a mix of ground cumin, ground coriander, and chili powder to add a warm flavor to the curry.

Spice blends such as garam masala or curry powder can replace these individual spices. Adjust the heat to your liking by adding more or less chili powder.

Sweet potato - Cut the sweet potatoes into 1-inch pieces so they cook quickly. You can also use butternut squash or even pumpkin for a similar texture.

Brown lentils - You don't have to pre-soak the brown lentils for this curry but don't forget to give them a good rinse.

No brown lentils? Use green or Puy lentils instead. Just be aware that cooking times may vary. Red lentils will also work, but they tend to break down more, giving the curry a creamier consistency.

Coconut milk - Full-fat coconut milk is best for a creamy curry. For a lighter version, use light coconut milk, but the sauce won't thicken as much. Coconut cream is another good idea.

Kale - If you're not a fan of kale, swap it out for other leafy greens like spinach, Swiss chard, or collard greens.

How to make sweet potato and lentil curry

Heat the coconut oil in a large deep pan over medium heat.

Add the diced onion and sauté for 4-5 or until translucent.

Next, add the garlic and ginger and continue cooking for another minute.

Stir in the ground cumin, ground coriander, and chili powder, then add the sweet potato and brown lentils to the pot. Stir to coat in the spice mixture.

Pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes or until the sweet potato and lentils are tender.

Stir in the coconut milk and kale, and continue to cook for another 2-3 minutes, or until the kale is wilted and the curry is heated through.

Season with salt and freshly ground black pepper to taste.

Serve the curry over rice or with your favorite naan bread.

Leftovers and storage

• Once the curry has cooled down, transfer it to an airtight container and pop it in the fridge. It'll last up to 4-5 days and will taste even better as it sits.
• Warm up your curry in a saucepan over low heat, stirring occasionally until heated through. You can also use a microwave-safe dish and heat it in the microwave for a couple of minutes, stirring halfway through.
• This curry freezes beautifully for up to 3 months, making it perfect for those busy days when you crave a hearty, homemade meal.

Recipe notes and tips

• This curry is absolutely divine when served over a bed of fluffy basmati or jasmine rice. If you're looking for a low-carb option, try spooning it over cauliflower rice or even quinoa for a nutritious twist.
• A sprinkle of fresh cilantro, a dollop of cooling plant-based yogurt, or a handful of crunchy cashews can elevate your curry to the next level.
• Stir in some peanut butter for extra creaminess and protein.
• If you're a fan of all things spicy, feel free to kick up the heat with a pinch of cayenne pepper or a drizzle of your favorite hot sauce. On the other hand, if you prefer a milder curry, simply reduce the amount of chili powder or omit it altogether.

If you liked this brown lentil and sweet potato curry recipe, you might also like some of my other easy vegan curry recipes:

• Chickpea Korma Curry
• Pineapple Tofu Curry
• Vegetable Balti Curry
• Vegan Panang Curry
• Easy Courgette Curry

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