Go Back
+ servings
red lentil and sweet potato coconut curry by Sneaky Veg

Red lentil and sweet potato coconut curry

Mandy Mazliah
A great source of vegetarian protein, this lentil, sweet potato and coconut curry is mild, tasty and quick to prepare making it a great midweek dinner. Suitable for vegans.
4.5 from 10 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine Indian
Servings 4


  • 2 tbsp sunflower oil
  • 1 tbsp cumin seeds
  • 1 onion finely chopped
  • 1 clove of garlic finely chopped
  • 1 thumb-sized piece of ginger peeled and finely chopped
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp chilli powder optional or to taste
  • 700 g sweet potatoes peeled and diced
  • 400 ml coconut milk
  • 250 g red lentils
  • 500 ml water
  • 1 tbsp garam masala
  • handful coriander finely chopped


  • Heat the oil in a large saucepan over a medium heat. Add the cumin seeds and fry for a minute or two until starting to brown. 
  • Stir in the onion, reduce the heat to low and cover. Cook, stirring often for 10 minutes or until soft.
  • Add the garlic, ginger, turmeric, ground coriander and chilli (if using), stir well and cook for a further minute.
  • Stir in the sweet potatoes and mix well, ensuring that the spicy onion mix covers them well. 
  • Add the rest of the ingredients, bring to the boil then reduce to a low heat, cover and simmer for 20-30 minutes until the lentils and sweet potatoes are cooked through. 
  • Stir occasionally to prevent sticking and add a dash more water if it's starting to look dry.
  • Serve with the finely chopped coriander leaves and rice or chapatis. 
Keyword sweet potato coconut curry
Tried this recipe?Let us know how it was!