red lentil and sweet potato coconut curry by Sneaky Veg

Red lentil and sweet potato coconut curry

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.
Course Main Course
Cuisine Indian
Keyword sweet potato coconut curry
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Mandy Mazliah


  • 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
Metric - US Customary


  1. 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. 

  2. Stir in the onion, reduce the heat to low and cover. Cook, stirring often for 10 minutes or until soft.

  3. Add the garlic, ginger, turmeric, ground coriander and chilli (if using), stir well and cook for a further minute.

  4. Stir in the sweet potatoes and mix well, ensuring that the spicy onion mix covers them well. 

  5. 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. 

  6. Stir occasionally to prevent sticking and add a dash more water if it's starting to look dry.

  7. Serve with the finely chopped coriander leaves and rice or chapatis.