Vegan Curry with Lentils, Coconut, and Sweet Potatoes

This hearty and flavorful dish combines creamy coconut, tender lentils, and sweet potatoes for a comforting meal that's perfect any night of the week. It's easy to make, packed with nutrients, and sure to satisfy your taste buds.

Start cooking ↓

TIME1 hr 10 min

SERVINGS4

RATING5.0 / 5

Vegan Curry with Lentils, Coconut, and Sweet Potatoes

01 / WHAT YOU NEED

Ingredients

3 cups vegetable broth 2 tablespoons coconut oil 1 medium yellow onion, diced 2 tablespoons garam masala 2 tablespoons minced garlic, divided 1 (28 ounce) can crushed tomatoes 1 tablespoon minced fresh ginger root 1 tablespoon turmeric 2 teaspoons sea salt 1 cup dried lentils 1 medium sweet potato, cubed 1 teaspoon cayenne pepper, or more to taste 1 (15 ounce) can coconut milk, shaken 3 cups cooked basmati rice 1 tablespoon chopped fresh cilantro

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by bringing the vegetable broth to a gentle simmer in a medium saucepan. While that’s warming up, heat some coconut oil in a large pot over medium-high heat. Add the chopped onion and cook it until it’s soft and translucent, which usually takes about 5 minutes. Then, stir in the tikka masala seasoning and let it cook for about a minute to really bring out the flavors. Toss in the garlic and cook just until you can smell that lovely aroma—about a minute—being careful not to let it burn.

02

Step 2

Next, add the tomatoes, ginger, turmeric, and a pinch of salt. Give everything a good stir and let it cook together for around 5 minutes. Now it’s time to add the lentils, sweet potatoes, cayenne pepper, and the hot vegetable broth you had simmering. Bring everything up to a boil, then lower the heat, cover, and let it simmer. Make sure to give it a stir every now and then so nothing sticks to the bottom. After about 40 minutes, the lentils and sweet potatoes should be nice and tender.

03

Step 3

Finally, pour in the coconut milk and stir everything together. Let it come back to a gentle simmer, then take it off the heat. Serve it over rice and sprinkle some fresh cilantro on top for a pop of color and flavor.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the lentils well before cooking to remove any dust or impurities.
- Cook the sweet potatoes until just tender to avoid them becoming mushy.
- Toast your spices briefly in the pan to release their full aroma before adding liquids.

Why you’ll love it

This dish is a wonderful blend of flavors and textures. The lentils add protein, while the sweet potatoes bring natural sweetness and creaminess. Coconut gives it a rich, comforting feel, making it both hearty and satisfying for any meal.

Serving ideas

Serve it warm over steamed rice or with warm naan bread. Garnish with fresh cilantro or a squeeze of lime for a bright, fresh finish. A side of crunchy pickled vegetables can also add a nice contrast.

Storage & leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. This curry also freezes well—cool completely before freezing in portions. Reheat gently on the stove, adding a splash of water if needed to loosen the sauce.