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How to Make Lentil & Sweet Potato Curry in 30 Minutes

ByWendy Carter
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You want a meal that’s cheap, healthy, and tastes like a hug in a bowl? Stop scrolling. This lentil and sweet potato curry isn’t just food—it’s a lifeline for busy weeknights, broke grocery budgets, and anyone who thinks “healthy” means “flavorless.”

It’s packed with protein, fiber, and enough spice to make your taste buds dance.

And the best part? You probably have half the ingredients in your pantry right now. No fancy skills required—just a pot and 30 minutes.

Let’s fix dinner.

Why This Recipe Slaps

This curry is the MVP of meal prep. Lentils bring the protein, sweet potatoes add natural sweetness and creaminess, and the spices? They’re the reason you’ll lick the bowl.

It’s vegan, gluten-free, and idiot-proof. Plus, it reheats like a dream—tastes even better the next day. If you’ve ever burned water, don’t worry.

This recipe forgives you.

The Nitty-Gritty Details

  • Servings: 4
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
  • Calories per serving: ~320
How to Make Lentil & Sweet Potato Curry in 30 Minutes
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How to Make Lentil & Sweet Potato Curry in 30 Minutes

Recipe by Wendy CarterCourse: Dinner, Vegetarian
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

320

kcal

Ingredients

  • 1 tbsp olive oil or coconut oil

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

  • 1 tbsp curry powder (or garam masala for extra kick)

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1 can (14 oz) diced tomatoes

  • 1 can (14 oz) coconut milk (full-fat for richness, light if you’re pretending to be healthy)

  • 1 cup red lentils, rinsed

  • 2 medium sweet potatoes, peeled and cubed

  • 2 cups vegetable broth

  • Salt and pepper to taste

  • Fresh cilantro or parsley for garnish (optional, but Instagram demands it)

Step-by-Step Instructions

  • Sauté the aromatics: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until the onion turns translucent (about 3 minutes). Don’t walk away—burnt garlic is a crime.
  • Spice it up: Stir in curry powder, turmeric, and cumin. Toast for 30 seconds until fragrant. Your kitchen should smell like a takeout joint right now.
  • Add the liquids: Pour in diced tomatoes, coconut milk, lentils, sweet potatoes, and broth. Stir like you mean it.
  • Simmer: Bring to a boil, then reduce heat to low. Cover and let it simmer for 20 minutes, or until lentils and sweet potatoes are tender. Stir occasionally to prevent sticking.
  • Season: Taste and add salt/pepper as needed. Garnish with cilantro if you’re fancy. Serve over rice or with naan. Boom.

Storage: Because Leftovers Are Life

Let the curry cool, then store it in an airtight container in the fridge for up to 4 days. Freeze it for up to 3 months—thaw and reheat on the stove with a splash of water or broth to loosen it up. Pro tip: Double the batch.

Future you will high-five present you.

Why This Curry Is Basically a Superfood

Lentils = protein and fiber. Sweet potatoes = vitamins A and C. Coconut milk = healthy fats.

Spices = anti-inflammatory benefits. It’s a nutrient bomb disguised as comfort food. Even your gym-obsessed friend will approve (though they’ll probably ask for the macros—see below).

Nutrition Facts (Per Serving)

  • Calories: 320
  • Protein: 12g
  • Carbs: 45g
  • Fiber: 10g
  • Fat: 12g (mostly from coconut milk)

Common Mistakes (Don’t Be That Person)

  • Overcooking the lentils: They should be tender, not mushy.

    Check at 20 minutes.

  • Skimping on spices: Curry powder expired in 2019? Toss it. Fresh spices make all the difference.
  • Using underripe sweet potatoes: Hard chunks ruin the vibe.

    Pick ones that yield slightly when squeezed.

Alternatives for the Rebellious Cook

  • No lentils? Swap in chickpeas or black beans.
  • Not into sweet potatoes? Butternut squash or carrots work.
  • Allergic to coconut milk? Use almond milk + 1 tbsp cornstarch for thickness.

FAQs (Because Someone Always Asks)

Can I use dry lentils instead of canned?

Yes! Just rinse them first and adjust cooking time (red lentils take ~20 minutes; green/brown take longer).

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Is this curry spicy?

Not unless you want it to be. The recipe is mild—add chili flakes or hot sauce if you like heat.

Can I make this in a slow cooker?

Absolutely.

Sauté aromatics first, then dump everything in and cook on low for 6-8 hours or high for 3-4.

Why is my curry too thick?

You probably evaporated too much liquid. Add broth or water, ¼ cup at a time, until it’s saucy again.

Can I skip the oil?

Sure, but sautéing aromatics in oil builds flavor. Use broth for oil-free, but IMO, it’s worth the 1 tbsp.

Final Thoughts

This lentil and sweet potato curry is the culinary equivalent of a trusty sweatpants-and-hoodie combo—comforting, reliable, and impossible to hate.

It’s cheap, fast, healthy, and tastes like you put in way more effort than you did.

Make it once, and it’ll become your go-to for lazy dinners, meal prep, or impressing your vegetarian cousin. Now go eat.

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