One-Pot Lentil and Sweet Potato Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting and hearty vegan curry combining earthy lentils and sweet potatoes simmered in a fragrant spiced tomato sauce. This indian-inspired curry (vegan) ready in about 50 minutes pairs dry brown lentils, medium onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 5 minutes until onion is translucent and fragrant.
  2. Step 2: Stir in 2 tbsp curry powder and 1 tsp ground turmeric; cook for 1 minute until spices are aromatic.
  3. Step 3: Add 1 cup dry brown lentils, 1 large peeled and diced sweet potato (about 12 oz), 1 can (14.5 oz) diced tomatoes with juices, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils and sweet potatoes are tender.
  4. Step 4: Stir in 1/2 cup coconut milk and 1 1/2 tsp salt. Simmer for another 5 minutes until curry thickens slightly. Serve garnished with 1/4 cup chopped fresh cilantro and lime wedges.

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Frequently asked questions

How long does One-Pot Lentil and Sweet Potato Curry take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Lentil and Sweet Potato Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry brown lentils from drying out.

Can I substitute ingredients in One-Pot Lentil and Sweet Potato Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Lentil and Sweet Potato Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Lentil and Sweet Potato Curry vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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