What could be better than nutty lentils, sweet potatoes and creamy coconut milk in one delicious curry? At the same time comfort food and full of fresh flavours, this sweet potato and lentil curry is one you’ll come back to time and again!
For another lentil and coconut milk curry, look no further than Vegan Coconut Lentil Curry with Butternut Squash!
It’s been many years now since curries became a staple at our dinner table. They always go down well any season of the year and can be made in incredible variety.
A good curry, especially one influence by the curries of Thailand, can be a remarkable thing. They have all the features of good comfort food yet are full of refreshingly fresh ingredients. What could be better?
This curry is made with ingredients like baby zucchini and snow peas to provide a fresh pop to the dish. At the same time, the lentils add a nutty depth to the flavour, balanced by the sweet potatoes, while together they add enough bulk to make this a satisfying dish.
I love this curry because it has a bit of everything. With a range of flavours and textures all in perfect balance, this nutritious curry is an absolute dream!
Although Thai cuisine has incredible variety, curries play a central role. Thai curries often contain coconut milk but it is difficult to make a give a clear description because there is such a huge range of styles, ingredients and techniques.
The distinctive red and green colours of curry are given by the selection of chillies that are used. To keep things simple, a good curry paste will bring the right combination of flavour and spice for the curry you want to make.
Because the curry paste is so important for the taste of the final dish, this is not the point to skimp on quality. I’ve had perfectly good curries ruined by a subpar curry paste!
Also take a close look at the ingredients before choosing the paste to use. While most of the pastes I’ve found are suitable for vegans and vegetarians, some varieties do include fish sauce.
This curry recipe uses red curry paste, which is generally slightly spicier than green curry paste. It is also a bit more versatile than green curry, which has a more distinctive flavour.
How to make sweet potato and lentil curry
Heat up your pan with medium heat and add the Thai red curry along with the a small amount of the coconut milk. Give it a stir until the aroma has been released.
Now add in the green lentils, vegetable stock and the rest of the coconut milk and bring it all to a boil. Let it cook together for ten minutes.
Once ready, bring the sweet potatoes to the pot and let it simmer for another ten minutes. Then add in the baby zucchini, sugar snap peas and spinach and keep simmering for 5-7 minutes.
At the very end of the cooking time, stir the brown sugar and vegetarian fish sauce substitute if you choose to use it.
What to serve with sweet potato and lentil curry
I like to keep things simple when making sweet potato and lentil curry by serving with rice. Because the curry has a lot of flavour itself, it isn’t necessary to serve with anything complex.
If you want to get a bit more creative, a coconut rice is a perfect complement for the flavours in this dish. Or, perhaps, try your hand at vegan prawn crackers!
More lentil recipes
Sweet Potato and Lentil Curry
A warming red curry with a delicious medley of vegetables and nutty lentils.
- 60ml/1/4 cup Thai red curry
- 400ml/14 oz coconut milk
- 250ml/1 cup veg stock
- 200g/1 cup green lentils
- 2 medium sweet potatoes
- 5 baby zucchini
- 80g/1 cup sugar snap peas
- 30g/ spinach
- 1 teaspoon palm or brown sugar
- 1 teaspoon vegetarian fish sauce substitute (optional)
- Add the Thai red curry paste to the heated pan with a couple of tablespoons of coconut milk and stir until the aroma is released. Add in the green lentils together with the vegetable stock and the rest of the coconut milk and bring to a boil, cook for 10 minutes.
- Add the cubed sweet potatoes and simmer for 10 minutes longer, then bring in the baby zucchini, sugar snap peas and spinach, allow to simmer for 5-7 minutes longer. At the very end stir in the brown sugar and the vegetarian fish sauce substitute if using.
Serve with Jasmine coconut rice.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 449Total Fat: 28gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 551mgCarbohydrates: 34gFiber: 8gSugar: 11gProtein: 22g
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