Spicy Lentil and Sweet Potato Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, protein-packed curry with tender lentils, roasted sweet potatoes, and aromatic Indian spices. This indian-inspired vegetarian (vegetarian) ready in about 55 minutes pairs (rinsed) brown lentils, (13.5 oz) coconut milk, (chopped) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 3.8 (15 ratings) Prep: 15 min Cook: 40 min Serves 4 Indian cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25-30 minutes until tender and caramelized.
  2. Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 5 minutes until fragrant.
  3. Step 3: Add 2 tbsp curry powder and 1 tsp cumin. Stir for 1 minute until aromatic. Pour in 2 cups vegetable broth and 1 can coconut milk. Bring to a boil.
  4. Step 4: Add 1.5 cups rinsed lentils and 1/2 tsp salt. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
  5. Step 5: Stir in roasted sweet potatoes and cook for 5 more minutes. Adjust seasoning and serve with steamed rice or naan.

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Frequently asked questions

How long does Spicy Lentil and Sweet Potato Curry take to make?

Total time is about 55 minutes (15 min prep + 40 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 Spicy 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 (rinsed) brown lentils from drying out.

Can I substitute ingredients in Spicy 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 Spicy 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 Spicy Lentil and Sweet Potato 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.

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