Easy Sweet Potato Lentil Curry

Cook Time: 30 minutes
Serves: 4–6

Ingredients

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh grated ginger

• 2 tablespoons red curry paste

• 1 medium sweet potato, peeled and diced

• 1 cup dried green lentils, rinsed

• 1 can (14.5 oz) diced tomatoes

• 3 cups vegetable broth

• 1 can or about 2 cups coconut milk* (see note)

• 1 tablespoon coconut sugar

• 1 ½ – 2 tablespoons soy sauce

• 1–2 cups of your favorite vegetables (bell peppers, peas, spinach, broccoli, zucchini etc.)

• Fresh basil, chopped

• Juice of 1 lime

• Cooked rice, for serving

*For a lighter option: use unsweetened plant milk or 1 cup vegan yogurt instead of coconut milk.

Instructions

1. Sauté aromatics
   Heat a large pot over medium heat. Add onion with a splash of water and cook until softened (about 5 minutes).

2. Build flavor
   Stir in garlic, ginger, and curry paste. Cook 1–2 minutes until fragrant.

3. Simmer
   Add sweet potato, lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to medium-high and simmer for about 20 minutes, or until lentils and sweet potatoes are tender.

4. Add veggies & creaminess
   Stir in your chosen vegetables, coconut milk (or substitute), sugar, and soy sauce. Simmer another 5 minutes until veggies are just cooked.

5. Finish
   Remove from heat. Stir in basil and lime juice. Taste and adjust seasoning if needed.

6. Serve
   Spoon curry over rice and garnish with extra basil or lime wedges.

✨ Tip: This curry tastes even better the next day as the flavors deepen.