This creamy Thai-inspired vegan red lentil and sweet potato curry combines red curry paste, coconut milk and plenty of vegetables. It’s made in one pot, gluten-free, and perfect for a quick weeknight dinner.
After a long day, few things are as comforting as a bowl of warm curry and a good book. This red lentil sweet potato curry is simple to prepare, with a rich, creamy texture that clings to each spoonful and a balanced flavor profile of sweetness, acidity and gentle heat.
The dish features hearty cubes of sweet potato and red lentils simmered in a fragrant coconut milk broth flavored with Thai red curry paste and fresh ginger. Red lentils cook quickly and naturally thicken the curry, so there’s no need for additional thickeners. This recipe is a one-pot meal, can be made ahead, freezes well, and is naturally gluten-free.
Ingredients needed for making sweet potato curry:
- Red Thai curry paste adds authentic flavor—check the label to ensure it’s vegan.
- Coconut milk provides a silky richness. For extra creaminess, stir in a bit of coconut cream at the end.
- Red lentils are high in protein and cook quickly (about 15–25 minutes). They soften and help thicken the curry as they break down.
- Fresh ginger (grated) brings warmth and a bright spicy note.
- Lime zest and juice brighten the dish and balance the sweetness and richness. Lemon can be substituted if needed.
- Thai basil gives an authentic aroma and a hint of licorice; if unavailable, sweet basil works well.
Tips and variations:
- For a Massaman-style twist, stir in smooth peanut butter and a little curry powder.
- Replace lentils with 10 ounces (284 g) cubed firm or extra-firm tofu for extra protein.
- Swap sweet potato for winter squash or pumpkin in autumn.
- Add a can of chickpeas to boost protein and texture.
- Stir in frozen peas or fresh spinach at the end for color and extra nutrients.
How to make vegan red lentil sweet potato curry:
Combine the red lentils with 2½ cups (600 ml) of water in a small saucepan over medium heat. Cook 13–15 minutes for split red lentils (or according to package instructions) until they are al dente, stirring once halfway through. Drain and set aside.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the chopped onion, garlic and a pinch of salt and cook until the onion is translucent, about 4 minutes. Stir in the grated ginger and red curry paste and cook 1–2 minutes until fragrant.
Add the cubed sweet potatoes and other vegetables, stirring to coat them in the curry paste. Pour in the coconut milk, the remaining ¾ cup (180 ml) water, salt, sugar, cayenne (optional), lime zest and lime juice. Cover and simmer about 10 minutes or until the sweet potatoes are tender.
Stir in the cooked lentils and bring the curry to a gentle boil. Taste and adjust seasoning as needed. Reduce heat to low, add the Thai basil, and simmer a few more minutes so the flavors meld. Serve garnished with extra basil leaves and lime wedges.
What to serve with this curry
This curry can be enjoyed as a stew on its own or served over plain basmati rice or a fragrant seasoned rice, such as turmeric lemon rice. It also pairs nicely with flatbread for a more substantial meal.
How to store this curry
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze portions for up to 3 months; thaw and reheat gently on the stovetop.
Recipe
Vegan Red Lentil Sweet Potato Curry
Servings: 4 • Prep: 15 mins • Cook: 30 mins • Total: 45 mins
Flavor-packed Thai-inspired vegan curry made with creamy coconut milk, red curry paste, sweet potatoes and red lentils. Simple to make and ideal for weeknights. (gluten-free, nut-free, soy-free)
Ingredients
- ½ cup red lentils, picked over, rinsed and drained
- 3¼ cups water, divided
- 1 teaspoon neutral oil (safflower or similar)
- ¾ cup coarsely chopped onion
- 4 cloves garlic, finely chopped
- ½ inch fresh ginger, peeled and minced or grated
- 3 tablespoons red curry paste (vegan)
- 2 cups cubed sweet potatoes
- 1–2 cups assorted vegetables (peppers, zucchini, broccoli, etc.)
- 13.5 oz can full-fat coconut milk
- 1 teaspoon salt
- 1½ tablespoons raw sugar or other sweetener
- ¼ teaspoon cayenne (optional)
- Zest of 1 lime
- 1 teaspoon fresh lime or lemon juice
- ½ cup loosely packed fresh Thai basil or sweet basil
Instructions
- Combine the lentils with 2½ cups (600 ml) water in a small saucepan. Cook 13–15 minutes for split red lentils (longer for whole red or brown lentils) until al dente. Drain and set aside.
- Heat oil in a large saucepan over medium heat. Add onion, garlic and a pinch of salt and cook about 4 minutes until translucent.
- Add ginger and red curry paste and cook 1–2 minutes until fragrant. Add the sweet potatoes and remaining vegetables and stir well.
- Pour in coconut milk, the remaining ¾ cup (180 ml) water, salt, sugar, cayenne, lime zest and lime juice. Cover and simmer about 10 minutes or until sweet potatoes are tender.
- Stir in the cooked lentils and bring to a gentle boil. Adjust seasoning to taste, reduce heat to low, add basil and simmer a few minutes until flavors meld. Garnish with basil and lime wedges.
Notes
Cooking times: split red lentils take about 13–14 minutes, whole red lentils about 19–20 minutes, and brown lentils about 30 minutes. If using broccoli, add it later or with the lentils to avoid overcooking.
Tips: swap in tofu or chickpeas for the lentils, use squash or pumpkin in fall, or stir in frozen peas or fresh spinach at the end for extra color.
Nutrition (approximate per serving)
Calories: 371 kcal • Carbohydrates: 41 g • Protein: 10 g • Fat: 23 g • Fiber: 10 g
Nutrition information is automatically calculated and should be used as an approximation.