{"id":3280,"date":"2026-03-10T05:55:39","date_gmt":"2026-03-10T04:55:39","guid":{"rendered":"https:\/\/www.veggiejam.com\/english\/?p=3280"},"modified":"2026-03-10T05:55:40","modified_gmt":"2026-03-10T04:55:40","slug":"quick-vegan-potato-lentil-curry","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/quick-vegan-potato-lentil-curry\/","title":{"rendered":"Quick Vegan Potato Lentil Curry"},"content":{"rendered":"\n
If you're craving a simple, cozy one-pot meal<\/strong>, 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.<\/p>\n\n\n\n This easy vegan sweet potato lentil curry<\/strong> is one of my favorite quick dinners when I want something warm and filling\u2014but absolutely do not feel like spending an hour in the kitchen.<\/p>\n\n\n\n (There are clearly more important things to do. For example: finding out what happens next on How I Met Your Mother<\/em>.)<\/p>\n\n\n\n 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.<\/p>\n\n\n\n In short: a very happy flavor combination.<\/strong><\/p>\n\n\n[feast_advanced_jump_to]\n\n\n This comforting <\/strong>red lentil and sweet potato curry is one of those recipes you\u2019ll come back to again and again\u2014especially on busy days.<\/p>\n\n\n\n See recipe card for quantities.<\/p>\n\n\n\n To make things extra quick, it helps to prep everything first<\/strong>: dice the vegetables, mix the spices in a small bowl, and have the remaining ingredients ready.<\/p>\n\n\n\n If you have a kettle, you can also boil the water for the broth in advance.<\/p>\n\n\n\n Looking for other recipes like this? Try these: <\/p>\n\n\n 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.<\/p> <\/div> Yes, this vegetarian curry freezes very well and keeps in the freezer for about 2\u20133 months.<\/p> <\/div> 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.<\/p> <\/div> <\/div>\n\n\n\n I hope you\u2019ll 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\u00a0instagram<\/a>\u00a0(#veggiejam<\/strong>) with your recreation.<\/p>\n\n\n
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Variations & Tips<\/h2>\n\n\n\n
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<\/figure>\n\n\n\nMore Curry & Stew Recipes<\/h2>\n\n\n\n




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