THE RECIPE JOURNAL · Main Course
Vegan Sweet Potato and Coconut Curry with Lentils
This hearty and flavorful curry combines creamy coconut, tender sweet potatoes, and protein-packed lentils for a comforting meal. Perfect for cozy dinners, it’s easy to make and full of delicious, plant-based goodness.
FROM THE KITCHEN • Vegan Sweet Potato and Coconut Curry with Lentils
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming up the vegetable broth in a medium saucepan until it’s just simmering. While that’s heating, melt the coconut oil in a large pot over medium-high heat. Toss in the chopped onion and cook it until it’s soft and translucent, which should take about 5 minutes. Sprinkle in the tikka masala seasoning and stir it around for a minute to really bring out the flavors. Then add the garlic and cook for another minute, just until you can smell that lovely aroma—be careful not to let it burn.
02
Step 2
Next, throw in the tomatoes, fresh ginger, turmeric, and a pinch of salt. Let everything cook together for about 5 minutes, stirring now and then. Once that’s nicely combined, add the lentils, diced sweet potato, a pinch of cayenne pepper for some heat, and pour in the hot vegetable broth. Bring it all up to a boil, then lower the heat, cover, and let it simmer gently. Give it a stir every so often to keep things from sticking to the bottom, and cook until the lentils and sweet potatoes are tender—this usually takes around 40 minutes.
03
Step 3
When everything is cooked through, stir in the coconut milk and heat it just until it’s warmed through. Take the pot off the heat and serve the curry over rice. A sprinkle of fresh cilantro on top adds a nice, fresh touch. Enjoy!
Why you’ll love it
This dish is full of warm, comforting flavors and packed with nutritious ingredients. It’s naturally vegan and rich in protein thanks to the lentils. The creamy coconut milk balances the spices perfectly, making it a satisfying meal for any day.
How to serve
Serve with fluffy basmati rice or warm naan bread to soak up the sauce. A side of steamed greens or a fresh cucumber salad adds a nice contrast to the rich curry. Garnish with fresh cilantro or a squeeze of lime for extra brightness.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the curry has thickened too much. This curry also freezes well for up to 2 months.
