One-Pot Red Lentil and Sweet Potato Coconut Curry

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Creamy curry simmered with red lentils, sweet potatoes, and coconut milk, finished with fresh cilantro for a comforting vegetarian meal. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs red lentils, sweet potatoes, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 can (13.5 oz) coconut milk
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 2 tsp curry powder
• 2 cups vegetable broth
• 1 can (14 oz) canned diced tomatoes
• 1/4 cup, chopped fresh cilantro
• 1/2 tsp salt

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Instructions

1. Step 1: Heat a large pot over medium heat. Add 1/2 tsp salt, 1 medium diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 3-4 minutes until fragrant and onions are translucent.
2. Step 2: Stir in 2 tsp curry powder and cook for 1 minute until aromatic. Add 1 cup rinsed red lentils, 2 cups diced sweet potatoes, 1 can (13.5 oz) coconut milk, 2 cups vegetable broth, and 1 can (14 oz) diced tomatoes. Bring to a gentle simmer.
3. Step 3: Cover and cook for 20-25 minutes, stirring occasionally, until sweet potatoes are tender and lentils are creamy. Stir in 1/4 cup chopped fresh cilantro just before serving.