Lentil Sweet Potato Coconut Curry Recipe

Name: Lentil Sweet Potato Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 g oil (or butter); 4 garlic cloves, minced; 75 g fresh ginger, minced; 150 g white onions, diced; 2 red chilies, seeded and chopped finely; 1/4 cup curry powder (I use Schwartz); 1 teaspoon salt (or to taste); 350 g red lentils (dry, rinsed); 700 g sweet potatoes, peeled and diced; 200 g courgettes, chopped; 1 cup coconut cream

Servings: persons

20 g oil (or butter)
4 garlic cloves, minced
75 g fresh ginger, minced
150 g white onions, diced
2 red chilies, seeded and chopped finely
1/4 cup curry powder (I use Schwartz)
1 teaspoon salt (or to taste)
350 g red lentils (dry, rinsed)
700 g sweet potatoes, peeled and diced
200 g courgettes, chopped
1 cup coconut cream

1
Heat oil in a large pan over medium high heat.
2
Saute the onions, garlic and ginger until onions are tender, but not browned.
3
Add the curry powder and stir through.
4
Add the lentils, sweet potato and courgette, stir and just barely cover with water (you can use vegetable or chicken stock if you prefer).
5
Reduce heat and simmer covered for about 20 minutes until the potatoes are tender and the lentils are tender. If there's quite a bit of liquid you can add more lentils. Add salt to taste.
6
Add coconut milk and simmer for a few minutes.
7
Serve over rice, with naan or just enjoy on its own.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 20 g oil (or butter), 4 garlic cloves, minced, 75 g fresh ginger, minced, 150 g white onions, diced, and more.

Yes, Lentil Sweet Potato Coconut Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Sweet Potato Coconut Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions