One-Pot Red Lentil and Sweet Potato Coconut Curry
Creamy curry simmered with red lentils, sweet potatoes, and coconut milk, finished with fresh cilantro for a comforting vegetarian meal. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs rinsed red lentils, (13.5 oz) coconut milk, medium, diced onion 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Red Lentil and Sweet Potato Coconut Curry take to make?
Total time is about 40 minutes (10 min prep + 30 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 Red Lentil and Sweet Potato Coconut 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 rinsed red lentils from drying out.
Can I substitute ingredients in One-Pot Red Lentil and Sweet Potato Coconut 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 Red Lentil and Sweet Potato Coconut 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 Red Lentil and Sweet Potato Coconut Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
