Lentil and sweet potato coconut curry

Lentil and sweet potato coconut curry is a hearty vegan dish featuring lentils, sweet potatoes, and kale simmered in a rich coconut milk and vegetable broth with spices like turmeric and ginger. This comforting curry is easy to make and packed with flavor.

22 Nov 2025
Cook time 30 min
Prep time 10 min

Ingredients:

1.50 tbsp coconut oil
1 cup onion
1 cup lentils
1 sweet potato
1 carrot
1/2 tsp turmeric powder
1 tbsp curry powder
1 tsp ginger
2 tsp sea salt
3.50 cups vegetable broth
1/2 cup coconut milk
1 dash black pepper
2 cups kale

Lentil and sweet potato coconut curry is a hearty, flavorful, and nutritious dish that's perfect for a comforting dinner. It's packed with protein-rich lentils, sweet potatoes, and kale, all simmered in a fragrant coconut milk and vegetable broth base infused with spices like turmeric, curry powder, and ginger. This dish is not only delicious but also vegan and gluten-free, making it suitable for a variety of dietary preferences.

Instructions:

1. Prepare Ingredients:
- Dice the onions.
- Peel and dice the sweet potato.
- Peel and slice the carrot.
- Grate the ginger.
- Rinse and drain the lentils.
- Chop the kale.

2. Heat Coconut Oil:
- In a large pot, heat 1.5 tablespoons of coconut oil over medium heat until melted.

3. Sauté Vegetables:
- Add the diced onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the grated ginger, turmeric powder, and curry powder. Stir and sauté for an additional 1-2 minutes until fragrant.

4. Add Lentils and Vegetables:
- Stir in the lentils, diced sweet potato, and sliced carrot. Mix well to combine.

5. Add Broth and Simmer:
- Pour in the 3.5 cups of vegetable broth. Add the 2 teaspoons of sea salt and a dash of black pepper.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes until the lentils and vegetables are tender.

6. Add Coconut Milk and Kale:
- Once the lentils and vegetables are tender, stir in the 1/2 cup of coconut milk and the chopped kale. Allow the curry to simmer for an additional 5 minutes, or until the kale is wilted and the coconut milk is well incorporated.

7. Adjust Seasonings:
- Taste the curry and adjust seasonings as needed. Add more salt, pepper, or spice according to your preference.

8. Serve:
- Ladle the lentil and sweet potato coconut curry into bowls.
- Serve hot with rice, naan, or enjoy it on its own.

Once your lentil and sweet potato coconut curry is ready, serve it hot, garnished with fresh cilantro if desired. This curry pairs wonderfully with steamed rice, naan bread, or quinoa for a complete meal. Enjoy the rich, creamy, and spicy flavors that make this dish a true crowd-pleaser.

Lentil and sweet potato coconut curry FAQ:

How long does this curry take to cook?

The total cooking time for the Lentil and Sweet Potato Coconut Curry is about 35-40 minutes. This includes 5 minutes for sautéing the vegetables and 25-30 minutes for simmering the lentils and veggies until tender.

Can I substitute lentils with another type of legume?

You can substitute lentils with chickpeas or black beans, but adjust the cooking time as these legumes may require longer to cook, especially if using dried versions.

What can I use instead of coconut milk?

For a non-coconut alternative, you can use almond milk, soy milk, or any unsweetened plant-based milk, but the flavor and creaminess will differ. Adding a bit of nut butter can help mimic the richness.

How should I store leftover curry?

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the curry for up to 3 months; just thaw and reheat before serving.

What is the best way to know if the sweet potato and lentils are done cooking?

The sweet potato should be fork-tender, and the lentils should be soft but not mushy. If they're still hard, continue simmering for a few more minutes and check again.

Tips:

- Chop all vegetables uniformly to ensure even cooking.

- Rinse the lentils thoroughly under cold water to remove any debris and enhance their texture.

- Adjust the spices to your taste. If you prefer a milder curry, reduce the amount of curry powder and ginger.

- For a thicker curry, reduce the amount of vegetable broth or simmer the curry longer to allow more liquid to evaporate.

- Add the kale towards the end of cooking to retain its vibrant color and nutritional value.

- If you prefer a creamier curry, add more coconut milk or even a dollop of coconut cream.

- Leftovers taste even better the next day as the flavors have more time to meld, so consider making extra for meal prep.

Nutrition per serving

4 Servings
Calories 360kcal
Protein 16g
Carbohydrates 50g
Fiber 10g
Sugar 8g
Fat 13g

Lentil and sweet potato coconut curry