One-Pot Lentil and Sweet Potato Curry

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A comforting and hearty vegan curry combining earthy lentils and sweet potatoes simmered in a fragrant spiced tomato sauce. This Indian-inspired curry recipe (vegan), ready in about 50 minutes, pairs dry brown lentils, 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.

Ingredients

• 1 cup dry brown lentils
• 1 large (about 12 oz) sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp vegetable oil
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (14.5 oz) canned diced tomatoes
• 3 cups vegetable broth
• 1/2 cup coconut milk
• 1 1/2 tsp salt
• 1/4 cup for garnish fresh cilantro, chopped
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.