Why You’ll Love This Recipe

I love how satisfying this dish is without needing any meat or complicated prep. The lentils give it a hearty, protein-packed base, while the coconut milk makes the curry irresistibly creamy. Sweet potatoes add balance and texture, and the whole thing is full of warming spices that develop beautifully as it simmers. Plus, it’s budget-friendly, meal-prep friendly, and incredibly comforting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil or coconut oil
onion (chopped)
garlic (minced)
fresh ginger (grated)
red curry paste or curry powder
sweet potatoes (peeled and diced)
dry red or green lentils
coconut milk (full-fat)
vegetable broth or water
salt
black pepper
spinach or kale (optional, for stirring in at the end)
lime juice (for finishing)
fresh cilantro (for garnish)

directions

I heat oil in a large pan or skillet over medium heat, then sauté the onion until soft and translucent—about 5 minutes.
I stir in the garlic and ginger and cook for about 1 minute, just until fragrant.
I add curry paste or powder, mixing it into the aromatics to release the spices.
I toss in the sweet potatoes and lentils, then pour in the coconut milk and vegetable broth. I bring everything to a boil, then reduce the heat to a simmer.
I cover and let it cook for 25–30 minutes, stirring occasionally, until the lentils are tender and the sweet potatoes are cooked through. If it gets too thick, I add a splash of water.
Near the end, I stir in spinach or kale if using, and let it wilt. I finish with a squeeze of lime juice for brightness and a sprinkle of fresh cilantro before serving.

Servings and timing

This recipe makes about 4 generous servings and takes around 40 minutes from start to finish, including prep and cooking time. It’s an easy one-pan dish that’s ideal for weeknight dinners or cozy weekend meals.

Variations

Sometimes I use butternut squash instead of sweet potatoes, or stir in cooked chickpeas for extra protein. I also adjust the spice level depending on my mood—adding red pepper flakes or extra curry paste for heat. For a more tomato-based curry, I add a spoonful of tomato paste or diced tomatoes along with the broth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better as they sit. To reheat, I use the stovetop or microwave, adding a splash of broth or water if it’s too thick. This dish also freezes well—I portion it out into containers and thaw as needed for easy meals later on.

FAQs

Can I use canned lentils instead of dry?

Yes, but I reduce the liquid and cooking time since canned lentils are already cooked. I add them after the sweet potatoes have softened and let everything simmer just until heated through.

Is this curry spicy?

It has a mild to moderate warmth, depending on the curry paste or powder I use. I adjust the spice level to my preference by adding more or less.

What can I serve with this curry?

I like serving it with steamed rice, naan, or even over quinoa. A dollop of yogurt or coconut cream on top also works well.

Can I make this dish ahead of time?

Absolutely. I often make it a day in advance—the flavors deepen overnight, and it reheats beautifully for quick meals during the week.

Is this recipe vegan and gluten-free?

Yes, it’s naturally vegan and gluten-free, as long as I check that my curry paste and broth are compliant with those diets.

Conclusion

One-Pan Lentil Coconut Curry with Sweet Potatoes is a flavorful, comforting, and nourishing dish I keep coming back to. It’s easy to make, full of good-for-me ingredients, and flexible enough to adapt with what I have on hand. Whether I’m cooking for myself or feeding a group, this recipe always delivers warmth and satisfaction in every bite.