Stovetop Vegetarian Lentil and Sweet Potato Curry
A cozy and nourishing curry made with tender lentils and sweet potatoes simmered in fragrant, spiced tomato sauce. This indian-inspired vegetarian (vegetarian) ready in about 65 minutes pairs rinsed dry brown lentils, medium, finely chopped onion, minced garlic cloves 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
Instructions
- 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.
- Step 2: Stir in 2 tbsp curry powder and 1 tsp ground cumin, cooking for 1 minute to bloom the spices.
- 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.
- Step 4: Bring mixture to boil, then reduce heat to low and simmer partially covered for 25 minutes, stirring occasionally.
- 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.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Vegetarian Lentil and Sweet Potato Curry take to make?
Total time is about 65 minutes (15 min prep + 50 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 Stovetop Vegetarian 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 dry brown lentils from drying out.
Can I substitute ingredients in Stovetop Vegetarian 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 Stovetop Vegetarian 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 Stovetop Vegetarian 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.
