One-Pot Coconut Curry Lentils with Sweet Potato

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A fragrant vegan curry with red lentils and sweet potato simmered in creamy coconut milk, ready in 30 minutes with no extra pots. This one-pot recipe (vegan), ready in about 30 minutes, pairs red lentils, sweet potato, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed red lentils
• 1 medium, peeled and diced into 1/2-inch cubes (1.5 cups) sweet potato
• 1 can (13.5 oz) coconut milk
• 2 tbsp coconut oil
• 1, finely chopped onion
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 2 tbsp red curry paste
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 finely chopped onion and cook for 5 minutes until softened and translucent, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tbsp red curry paste. Sauté for 2 minutes until aromatic and fragrant, stirring constantly.
3. Step 3: Stir in 1 cup rinsed red lentils, 1.5 cups diced sweet potato, 1 can (13.5 oz) coconut milk, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cover.
4. Step 4: Cook uncovered for 15-20 minutes, stirring occasionally, until lentils are tender and sweet potato is soft. Stir in 1 tbsp lime juice and simmer 2 more minutes to meld flavors.