How many servings does this recipe make?

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

What ingredients do I need for Vegetable-Lentil Curry?

You need 7 ingredients. The key ingredients include: 2 tsp. olive oil, 1 medium-sized onion, finely chopped (about 1 1/2 cups), 2 Tbs. curry powder, 2 medium-sized sweet potatoes, peeled and cut into 1-inch chunks (about 1 1/2 lb.), and more.

Is Vegetable-Lentil Curry suitable as vegetarian?

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

How do I store leftover Vegetable-Lentil Curry?

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

Vegetable-Lentil Curry Recipe

Name: Vegetable-Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. olive oil; 1 medium-sized onion, finely chopped (about 1 1/2 cups); 2 Tbs. curry powder; 2 medium-sized sweet potatoes, peeled and cut into 1-inch chunks (about 1 1/2 lb.); 1 head cauliflower, stemmed and separated into florets (about 2 1/2 lb.); 1 cup brown lentils, rinsed; 2 14.5-oz. cans low-sodium diced tomatoes with juice

Try this homemade Vegetable-Lentil Curry recipe the whole family will love. Made with olive oil, onion, curry powder and sweet potatoes. Easy step-by-st…

This Vegetable-Lentil Curry relies on simple, everyday ingredients such as olive oil, tbs. curry powder and brown lentils, rinsed. It comes together quickly and makes 4 servings, at about 190 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 tsp. olive oil
1 medium-sized onion, finely chopped (about 1 1/2 cups)
2 Tbs. curry powder
2 medium-sized sweet potatoes, peeled and cut into 1-inch chunks (about 1 1/2 lb.)
1 head cauliflower, stemmed and separated into florets (about 2 1/2 lb.)
1 cup brown lentils, rinsed
2 14.5-oz. cans low-sodium diced tomatoes with juice

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
190 kcal
Category
Vegetarian

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Vegetable-Lentil Curry

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