If you're craving a simple, cozy one-pot meal, this quick potato lentil curry is exactly what you need. Potatoes, sweet potatoes, red lentils, tomatoes, and warm spices simmer together in a creamy coconut milk base to create a hearty and satisfying stew. Dinner is ready in about 30 minutes.
I love recipes where you can basically throw everything into one pot and somehow end up with a comforting, delicious meal.
This easy vegan sweet potato lentil curry is one of my favorite quick dinners when I want something warm and filling—but absolutely do not feel like spending an hour in the kitchen.
(There are clearly more important things to do. For example: finding out what happens next on How I Met Your Mother.)
The mix of spices, coconut milk, and tomatoes creates a wonderfully aromatic curry base, while the sweet potatoes and peas add a subtle natural sweetness.
In short: a very happy flavor combination.
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Why You'll Love This Recipe
This comforting red lentil and sweet potato curry is one of those recipes you’ll come back to again and again—especially on busy days.
- Easy & fuss-free: Everything goes into one pot and simmers away into a flavorful curry with minimal effort.
- Warm and filling: Potatoes, sweet potatoes, lentils, and peas make this stew wonderfully satisfying.
- Aromatic spices: Curry, cumin, turmeric, and coriander give the dish a warm, comforting flavor.
- Perfect for meal prep: like most vegan stews, this lentil curry with potatoes actually tastes even better the next day.
Ingredient Notes
- Sweet potatoes & potatoes: This combo creates great texture and makes the stew extra filling.
- Red lentils: They cook quickly and give the curry a slightly creamy texture. Be sure to rinse them well before using.
- Canned tomatoes: They add brightness and a mild acidity.
- Coconut milk: Makes the Indian curry rich and creamy while balancing the spices beautifully.
- Spices: Curry powder, cumin, turmeric, coriander, ginger, and paprika bring warmth and depth.
- Peas: They add color, freshness, a hint of sweetness, and a little extra protein.
See recipe card for quantities.
Step-By-Step Instructions
To make things extra quick, it helps to prep everything first: dice the vegetables, mix the spices in a small bowl, and have the remaining ingredients ready.
If you have a kettle, you can also boil the water for the broth in advance.
- Step 1: Peel the potatoes and sweet potatoes and cut them into bite-size cubes. Rinse the lentils thoroughly.
- Step 2: Heat a large pot or deep skillet and toast the spices (curry, ginger, turmeric, cumin, coriander, and paprika) for about 1–2 minutes, until fragrant.
- Step 3: Add the potatoes, vegetable broth, diced tomatoes, and lentils. Bring everything to a boil, then let it simmer on low to medium heat for about 20 minutes, until the potatoes are tender.
- Step 4: Stir in the coconut milk and peas and simmer for another 3–5 minutes. Season with salt and pepper to taste.
Variations & Tips
- Add greens: Stir in 1–2 handfuls of fresh spinach or kale with the coconut milk and peas for an extra boost of greens.
- Add chickpeas: For even more protein, add 1 can drained chickpeas.
- Serving ideas: This sweet potato curry dish pairs perfectly with brown rice, black rice or quinoa
- Fresh toppings: Try topping it with fresh cilantro, lime juice and a spoonful of vegan yogurt
- Storage: The stew keeps 4–5 days in the fridge in an airtight container. When reheating, simply add a splash of water or broth since the lentils thicken the curry over time.
More Curry & Stew Recipes
Looking for other recipes like this? Try these:
FAQ
Red lentils work best because they cook quickly and break down slightly, which helps create a creamy texture. Brown lentils can also work, but they take a bit longer to cook.
Yes, this vegetarian curry freezes very well and keeps in the freezer for about 2–3 months.
You can use a plant-based milk with a little cashew or almond butter for creaminess instead. However, this will slightly change the flavor of the dish.
I hope you’ll give this hearty potato curry recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Quick Vegan Potato Lentil Curry
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
Description
If you're craving a simple, cozy one-pot meal, this quick potato lentil curry is exactly what you need. Potatoes, sweet potatoes, red lentils, tomatoes, and warm spices simmer together in a creamy coconut milk base to create a hearty and satisfying stew. Dinner is ready in about 30 minutes.
Ingredients
- 1½ cups sweet potatoes, diced (250 g)
- 1½ cups potatoes, diced (250 g)
- 1½ cups vegetable broth
- 1 (14 oz) can diced tomatoes
- ½ cup red lentils (80 g)
- 1 tsp curry powder
- ¼ tsp ground ginger
- ½ tsp ground turmeric
- 1½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp hot paprika
- ½ can coconut milk (~¾ cup)
- ¾ cup frozen peas (100 g)
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the vegetables: Peel the potatoes and sweet potatoes and cut them into bite-size cubes. Rinse and drain the lentils.
- Toast the spices: Heat a large pot or skillet and toast the spices (curry, ginger, turmeric, cumin, coriander, paprika) for 1–2 minutes until fragrant.
- Cook the curry: Add the potatoes, sweet potatoes, vegetable broth, diced tomatoes, lentils, salt, and pepper. Bring to a boil and simmer about 20 minutes, partially covered, until the potatoes are tender.
- Add coconut milk and peas: Stir in the coconut milk and peas and cook for another 3–5 minutes.
- Season and serve: Adjust seasoning with salt and pepper and serve hot over rice or quinoa.
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