For a richer flavor, try toasting the garam masala in a dry pan for a minute or two before adding it to the pot. If you like a smoother curry, you can use an immersion blender to partially blend the soup before adding the coconut milk. Feel free to add other vegetables like spinach, cauliflower, or peas to the curry. Adjust the amount of cayenne pepper to your desired level of spiciness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Vegan Coconut-Lentil Curry with Sweet Potatoes
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS19
Embark on a flavorful journey with this Vegan Coconut-Lentil Curry, where the earthy sweetness of sweet potatoes dances with the creamy richness of coconut milk. Infused with aromatic Indian spices, this nourishing dish is a delightful symphony of tastes and textures. Serve it over fluffy rice or with warm naan for a truly satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate67 g
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Fiber16 g
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Protein16 g
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Saturated Fat18 g
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Sodium1029 mg
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Sugar5 g
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Fat21 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium saucepan, bring 3 cups of vegetable broth to a gentle simmer. (5 minutes)
02 Step
Recipe View Meanwhile, in a large pot or Dutch oven, heat coconut oil over medium-high heat until shimmering. Add diced onion and sauté until softened and translucent, about 5 minutes. Stir in garam masala and cook for 1 minute, allowing the spices to bloom. Add minced garlic and cook until fragrant, being careful not to burn it, about 1 minute. Stir in crushed tomatoes, minced ginger, turmeric, and sea salt. Cook and stir for 5 minutes, allowing the flavors to meld. (12 minutes)
03 Step
Recipe View Stir in lentils, cubed sweet potato, cayenne pepper, and the simmering vegetable broth; bring the mixture to a boil over medium-high heat. Reduce heat to low, cover the pot, and simmer gently, stirring occasionally to prevent sticking, until the lentils and sweet potato are tender and cooked through, about 40 minutes. (45 minutes)
04 Step
Recipe View Pour in coconut milk and stir gently to combine. Bring the curry to a gentle simmer. Remove from heat and serve hot over cooked basmati rice. Garnish with fresh cilantro before serving. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Darius Beer
Jun 17, 2025My family loved this curry! Even my kids, who are picky eaters, enjoyed it.
Minerva Hauck
May 31, 2025This curry is so flavorful and easy to make! I love the combination of spices and the creaminess of the coconut milk.
Sabina Blanda
May 12, 2025This is my go-to recipe for a quick and healthy weeknight meal.
Leann Steuber
May 7, 2025I followed the recipe exactly, and it turned out perfectly! I will definitely be making this again.
Angelica Mante
May 1, 2025I added some chopped spinach to the curry for extra nutrients, and it was delicious!