Stovetop Vegetarian Lentil and Sweet Potato Curry

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A cozy and nourishing curry made with tender lentils and sweet potatoes simmered in fragrant, spiced tomato sauce. This Indian-inspired vegetarian recipe, ready in about 65 minutes, pairs dry brown lentils, sweet potato, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 dry brown lentils
• 2 medium, peeled and diced into 1/2-inch cubes sweet potato
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger root
• 1 can (14 oz) canned diced tomatoes
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 2 cups water
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 finely chopped medium onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 4-5 minutes until onion is soft and fragrant.
2. Step 2: Stir in 2 tbsp curry powder and 1 tsp ground cumin, cooking for 1 minute to bloom the spices.
3. Step 3: Add 1 cup rinsed dry brown lentils, 2 diced medium sweet potatoes, 1 can (14 oz) diced tomatoes with juices, and 2 cups water. Stir well.
4. Step 4: Bring mixture to boil, then reduce heat to low and simmer partially covered for 25 minutes, stirring occasionally.
5. Step 5: Pour in 1 cup coconut milk and 1 tsp salt. Continue simmering uncovered for 10-15 minutes until lentils and sweet potatoes are tender and sauce thickens.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with rice or flatbread.