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    Home » Comfort Food Recipes

    Vegan Red Lentil Sweet Potato Curry

    Published: Mar 31, 2020 by Richa 82 Comments

    Jump to Recipe   Print Recipe

    This creamy Thai inspired Vegan Red Lentil Sweet Potato Curry features red curry paste, healthy coconut milk and plenty of veggies. It’s all made in just one pot, gluten-free and perfect as a quick weeknight dinner!

    overhead shot of a creamy vegan red lentil sweet potato curry

    Nothing better than ending a long workday with a good book and a bowl of something cozy and comforting like this red lentil sweet potato curry. It’s easy to put together, it’s got that thick and creamy texture that coats the spoon just perfectly and has just the perfect balance of sweetness, acidity, and spiciness.

    We have sweet potato or potato and red lentils, both of which are hearty but won’t weigh you down, and they are swimming in a creamy fragrant coconut milk broth that’s rich with Thai red curry paste and spicy ginger. I think this might just be the ultimate vegan red curry! This red lentil sweet potato curry needs only 1 Pot, can be made ahead of time and is freezer-friendly. Weeknight dinner win and also naturally gluten-free!

    overhead shot of a white ceramic pot filled with vegan red lentil sweet potato curry

    Ingredients needed for making sweet potato curry:

    • Red Thai Curry Paste elevates the flavor of this vegan sweet potato curry without having to hunt for expensive exotic ingredients. Check the label to make sure it’s vegan.
    • Coconut milk makes this extra luscious – you could also stir in some coconut cream right in the end to add some extra richness.
    • Red lentils are high in protein and the fastest cooking lentils out there. In general, they should take only about 15 – 25 minutes to cook. Keep in mind that they don’t hold their shape like other lentils do and tend to get mushy. This makes them perfect for things like red lentil dal, but also for thickening this delicious curry without having to add any cornstarch.
    • Freshly grated ginger root adds a bit of heat and makes this extra warming while adding some serious health benefits.
    • Lime zest and freshly squeezed lime juice brighten and lighten this vegan curry up and help balance out the sweetness and richness of coconut milk and sweet potatoes.  You could use lemon instead if you cannot find lime.
    • I love using Thai basil to make this curry really authentic tasting. It has a hint of licorice taste to it that is quite different from sweet basil. If you can’t find it, by all means, use regular sweet basil.

    Tips and Variations for making Red Lentil Sweet Potato Soup:

    • Add some smooth peanut butter and curry powder for a rich and creamy Massaman-style soup.
    • Not a fan of lentils? Add 10 ounces (284g) cubed firm or extra-firm tofu instead of cooked lentils for a boost of plant-based protein.
    • In fall, you could use squash or pumpkin instead of sweet potatoes.
    • To up the protein content even more, add a can of chickpeas.
    • Feel free to stir in some frozen peas or some fresh spinach right in the end for some more color.

    a bowl of vegan Thai sweet potato curry with red lentils next to a pot

    How to make Vegan Red Lentil Sweet Potato Curry:

    Combine the lentils with 2½ cups (600ml) of the water in a small saucepan over medium heat. Cook the lentils for 13 to 15 minutes, or until they are al dente, stirring once halfway through the cooking time. Drain the lentils and set aside.
    Meanwhile, heat the oil in a large saucepan over medium heat.

    onions being sauteed in a pot

    Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, garlic, and a pinch salt and cook until the onion is translucent about 4 minutes.


    onions being sauteed with red curry paste

    Add the ginger and red curry paste and stir to combine. Cook the mixture for 1 to 2 minutes, until the paste is fragrant. Add the veggies and mix well.

    vegetables and potatoes being sauteed with Thai red curry paste to make vegan curry

    Add the milk, remaining ¾ cup (180ml) water, salt, sugar, cayenne, lime zest, and lime juice and stir to combine. Cover and cook for 10 mins or until sweet potatoes are cooked.

    Add the cooked lentils and bring the mixture to a rolling boil. Taste and adjust the seasonings. Reduce the heat to low. Add the Thai basil. Cover the saucepan and simmer for a few minutes, until the vegetables are cooked through and the flavors meld. Garnish with the basil and lime wedges.

    overhead shot of a pot of vegan red lentil sweet potato curry in a white pot with a wooden spoon

    What to serve with this vegan coconut sweet potato curry?

    You could eat this as is, like you’d eat soup or stew. But I also like serving this Vegan Thai curry with plain Basmati rice or a bowl of fragrant seasoned rice like this turmeric lemon rice. If you want to take this into a Thai-Indian fusion direction,  let me tell you that this also pairs extremely well with vegan flatbread of choice.

    How to store this curry:

    Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze this for up to 3 months.

    MORE DELICIOUS CURRY RECIPES FROM THE BLOG:

    • Instant Pot Saag Aloo (Sweet Potato and Chard)
    • Potato Eggplant Curry
    • Chickpea Sweet Potato Spinach Curry
    • Massaman Curry Veggies

     

    overhead shot of a creamy vegan red lentil sweet potato curry
    Print Recipe
    5 from 37 votes

    Vegan Red Lentil Sweet Potato Curry

    This creamy Thai inspired Vegan Red Lentil Sweet Potato Curry features healthy coconut milk and plenty of veggies. It's all made in just one pot, gluten-free and perfect as a quick weeknight dinner!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Asian, Thai
    Keyword: red lentil curry, sweet potato curry, thai red curry soup
    Servings: 4
    Calories: 370.99kcal
    Author: Vegan Richa

    Ingredients

    • ½ cup  (90 g) red lentils picked over, rinsed, and drained
    • 3¼ cups  (768.91 ml) water ,divided
    • 1 teaspoon organic safflower or other neutral oil
    • ¾ cup  (120 g) coarsely chopped onion
    • 4 cloves garlic finely chopped
    • 1 /2 inch (1 cm knob) fresh ginger, peeled and minced or grated 1/2-inch [1cm]
    • 3 tbsp  (3 tablespoons ) red curry paste
    • 2 cups (266 g) cubed sweet potatoes
    • 1-2 cups (91 g) assorted veggies such as peppers, or zucchini, broccoli or a mix
    • 13.5 oz (1 can) can full-fat coconut milk
    • 1 teaspoon salt
    • 1½ tbsp (1½ tablespoons) raw sugar or other sweetener
    • ¼ teaspoon cayenne
    • Zest of 1 lime
    • 1 teaspoon fresh lime or lemon juice
    • ½ cup (12 g) loosely packed fresh Thai basil or sweet basil

    Instructions

    • Combine the lentils with 2½ cups (600ml) of the water in a small saucepan over medium heat. Cook the lentils for 13 to 15 minutes**, or until they are al dente, stirring once halfway through the cooking time. Drain the lentils and set aside.
    • Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, garlic, and a pinch salt and cook until the onion is translucent about 4 minutes. Add the ginger and red curry paste and stir to combine. Cook the mixture for 1 to 2 minutes, until the paste is fragrant. Add the veggies, sweet potato and mix well. (If using broccoli, you can add it in with the lentils at step 5, so it doesnt overcook)
    • Add the milk, remaining ¾ cup (180ml) water, salt, sugar, cayenne, lime zest, and lime juice and stir to combine. Cover and cook for 10 mins or until sweet potatoes are cooked.
    • Add the cooked lentils and bring the mixture to a rolling boil. Taste and adjust the seasonings. Reduce the heat to low. Add the Thai basil . Cover the saucepan and simmer for a few minutes, until the vegetables are cooked through and the flavors meld. Garnish with the basil and lime wedges.

    Video

    Notes

    ** Split Red Lentils will take 13-14 mins to cook, whole red lentils will take 19-20 mins and brown lentils will take 30 mins to cook. 
    Tips
    • Add some smooth peanut butter and curry powder for a rich and creamy Massaman-style soup.
    • Not a fan of lentils? Add 10 ounces (284g) cubed firm or extra-firm tofu , or cooked chickpeas instead of cooked lentils for a boost of plant-based protein.
    • In fall, you could use squash or pumpkin instead of sweet potatoes.
    • Feel free to stir in some frozen peas or some fresh spinach right in the end for some more color.

    Nutrition

    Nutrition Facts
    Vegan Red Lentil Sweet Potato Curry
    Amount Per Serving
    Calories 370.99 Calories from Fat 204
    % Daily Value*
    Fat 22.68g35%
    Saturated Fat 17.6g110%
    Sodium 651.2mg28%
    Potassium 786.04mg22%
    Carbohydrates 40.85g14%
    Fiber 10.44g44%
    Sugar 10.27g11%
    Protein 10.26g21%
    Vitamin A 11558.23IU231%
    Vitamin C 28.47mg35%
    Calcium 99.62mg10%
    Iron 5.92mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. BeckyS

      March 13, 2023 at 6:04 pm

      5 stars
      5 star recipe! This recipe has amazing balance of flavors and directions are easy to follow. Served with some basmati rice. I will be making again.

      Reply
    2. Becky

      March 13, 2023 at 6:03 pm

      5 stars
      5 star recipe! This recipe has amazing balance of flavors and directions are easy to follow. Served with some basmati rice. I will be making again.

      Reply
    3. Kari

      March 27, 2022 at 9:10 am

      5 stars
      Delicious! Your recipes always pack so much flavor into simple preparations!

      Reply
      • Vegan Richa Support

        March 29, 2022 at 10:28 am

        Excellent to hear, thank you

        Reply
    4. Kari

      March 26, 2022 at 2:27 pm

      Quick question: would I add jalapeños with the aromatics or the vegetables?

      Reply
      • Vegan Richa Support

        March 29, 2022 at 10:26 am

        with the veggies

        Reply
    5. Ashley

      January 19, 2022 at 4:02 am

      I love this original recipe with red curry paste BUT i shouldnt be eating nightshades because it flares up my eczema. I decided to replace the red curry paste with something nightshade free. I ended up using the Mekhala Turmeric Lemongrass paste, which would basically be like a yellow curry paste without any chillies in it. The recipe was still very good and perfect for those who cant have any nightshades.

      Reply
      • Vegan Richa Support

        January 21, 2022 at 11:42 am

        oh! nice alternative , thanks for sharing =)

        Reply
    6. Syndi

      November 28, 2021 at 5:29 pm

      5 stars
      Amazing curry recipe! The blend of sweet and spicy is absolutely perfect! Very easy to prepare and perfect for a cold evening dinner! Thank you!

      Reply
      • Vegan Richa Support

        November 29, 2021 at 6:26 am

        thank YOU

        Reply
      • Namrata

        December 09, 2021 at 7:24 am

        5 stars
        Please share recipe for red curry paste

        Reply
    7. Jess

      November 22, 2021 at 11:15 am

      5 stars
      I found this recipe about a year ago, and I make it constantly. It is absolutely delicious! I am going to make it for the family the night before Thanksgiving this year. SO GOOD!

      Reply
      • Richa

        November 22, 2021 at 6:04 pm

        Yay

        Reply
    8. Monica

      June 23, 2021 at 6:16 pm

      5 stars
      This was delicious. I topped it with green and avocado instead of basil. Thank you!

      Reply
      • Richa

        June 23, 2021 at 6:53 pm

        Awesome

        Reply
    9. Lisa

      May 17, 2021 at 6:50 pm

      5 stars
      So delicious!! Will make this recipe over and over again!

      Reply
      • Vegan Richa Support

        May 18, 2021 at 12:05 pm

        thanks for popping in ♡

        Reply
    10. Geo

      February 28, 2021 at 3:44 am

      Hi, great and tasty recipe…but mine turned out a bit too liquid. I think next time I won’t be putting water after the coconut milk. Otherwise turned out amazing! Thank you!

      Reply
      • Vegan Richa Support

        March 02, 2021 at 1:24 pm

        thank you

        Reply
    11. Kim Jackson

      February 14, 2021 at 6:23 am

      I made this and loved it! I have attempted many curry recipes and this is hands down the best. I’d like to try your suggestion of peanut butter and curry for a massaman style dish. How much would you recommend of each?

      Reply
      • Richa

        February 14, 2021 at 11:50 am

        2 tbsp pb and atleast 1/2 tsp tamarind pasta if you have it. 1/2 tsp or more spices

        Reply
        • Kim Jackson

          February 14, 2021 at 12:03 pm

          Thanks! I don’t have tamarind but have curry and garam masala

          Reply
          • Richa

            February 14, 2021 at 1:55 pm

            Use curry powder then. Taste and add more as needed jn the end

            Reply
    12. Keren

      January 30, 2021 at 7:49 am

      5 stars
      Super delicious! I’m devouring it right now. There were veggies I needed to use so along with the sweet potatoes I added a carrot, a bit of radicchio and bunches of stalks-and-a-few-leaves of chard and kale, also bits of old bread that wasn’t great to eat as is. Didn’t increase the seasonings and good for that because the spiciness is perfect this way. I Added a bit of cashew butter for ceeaminess. I’ll make this again.

      Reply
    13. Vanessa

      January 28, 2021 at 7:03 pm

      5 stars
      I made this tonight with just sweet potatoes and red bell pepper. It’s delicious and I’ll definitely be making it again.

      Reply
    14. Jennifer W

      December 28, 2020 at 5:27 pm

      5 stars
      Great recipe! I didn’t have any red curry paste but substituted with some spices and it was still so good. Thanks!

      Reply
    15. Kim

      December 16, 2020 at 2:03 pm

      We’ve made this at least 5 times during quarantine, so easy and delicious, plus flexible with whatever veggies we are able to get from the store. Thanks Richa!!

      Reply
      • Vegan Richa Support

        December 16, 2020 at 7:41 pm

        wow – 5 times! perfect.

        Reply
    16. Joti

      December 03, 2020 at 6:43 pm

      5 stars
      This was delicious! I left out the red curry paste until the end so that I could give a less spicy version to my kids. They are slurping it up as I write this. I sauteed the curry paste in a separate pan with a little of the sauce and then added it into the main pot after I’d fed the kids. I love Maesri or May Ploy curry paste. I used to use Thai Kitchen but the other brands are way better and you don’t need to use as much. I’ll definitely make this again!

      Reply
      • Vegan Richa Support

        December 04, 2020 at 9:04 am

        Awesome!

        Reply
    17. Crystal Kramer

      November 29, 2020 at 5:45 am

      5 stars
      Another great recipe from Vegan Richa! We made ours with red bell pepper, sweet potato, and zucchini. My husband thought the spice level was perfect, while I added rice to mine to cut the spice a little. Will add this recipe into our regular rotation!

      Reply
    18. Caterina B

      November 03, 2020 at 2:19 pm

      5 stars
      This curry is absolutely delicious. My hubby and daughter also loved it.

      Reply
      • Richa

        November 03, 2020 at 3:41 pm

        Awesome

        Reply
    19. Alyssa T.

      October 14, 2020 at 8:38 am

      5 stars
      Just made this last night and it was *phenomenal.* Added curry powder and peanut butter as you suggested to make it massaman-style. And also fried tofu. Served over basmati rice. Thank you!

      Reply
      • Richa

        October 14, 2020 at 1:34 pm

        Awesome

        Reply
      • Kimberly Jackson

        January 26, 2021 at 5:38 am

        I am curious – how much peanut butter and curry did you use? Not sure i know how to wing it.

        Reply
    20. Paola

      October 08, 2020 at 5:07 am

      5 stars
      Made this in the Instant Pot, it came out great!

      Reply
    21. Danielle

      September 15, 2020 at 6:36 pm

      5 stars
      Delicious and easy to make!

      Reply
    22. Ally

      September 02, 2020 at 5:46 pm

      5 stars
      This is one of our favorite recipes in a long time!! So yummy. Definitely recommend adding broccoli and the spoonful of peanut butter.

      Reply
      • Vegan Richa Support

        September 03, 2020 at 10:58 am

        Yay!! the Peanut butter really makes it right 🥜

        Reply
    23. Hilde Broeckx

      September 01, 2020 at 4:30 am

      5 stars
      Another hit 🙂

      Reply
    24. Jackie

      August 02, 2020 at 11:33 am

      5 stars
      This is so so good !! Made it today not exactly like the recipe since I added a lot more than 2 cups veggies. Deliciousness!!! Thank you for such a a great recipe!

      Reply
      • Vegan Richa Support

        August 03, 2020 at 6:53 pm

        wow! Thank you so much for this great 5-star review. I’m glad that you enjoyed it

        Reply
    25. Lou

      July 15, 2020 at 1:28 pm

      5 stars
      Delicious recipe! Full of flavor and good spices! Thank you!

      Reply
    26. Linnea Priest

      July 10, 2020 at 12:11 pm

      5 stars
      I doubled the veggies and used lite coconut milk. It is awesome.

      Reply
      • Vegan Richa Support

        July 10, 2020 at 8:08 pm

        yay! you’re awesome

        Reply
    27. Carolyn Barnett

      July 06, 2020 at 5:59 pm

      Richa,
      I live in California but I wonder if you heard my lips smacking and my mouth slurping this incredible curry in Washington??!! So so good, and I am not at all sorry I embarrassed myself with my poor table manners! Must learn to modulate my behavior prior to serving this to guests…

      Reply
    28. Gwen K

      May 18, 2020 at 5:30 pm

      5 stars
      I made this tonight with red pepper and cauliflower, used homemade curry powder with some extra cumin and coriander instead of the curry paste. and added some peanut butter at the end. I didn’t have fresh basil so used cilantro, Served it over pearled barley. It was divine, so glad I increased the quantity for leftovers, thank you so much, Richa!!!

      Reply
      • Vegan Richa Support

        May 20, 2020 at 2:41 pm

        I love having tasty leftovers right? Nice substitutions =)

        Reply
    29. Alma

      May 14, 2020 at 7:02 pm

      5 stars
      Made it and loved it! Next time I’ll use a bit more coconut milk and more basil 🌿🔥

      Reply
      • Vegan Richa Support

        May 14, 2020 at 8:45 pm

        I’m so glad you enjoyed it!

        Reply
    30. Brooke Wheeler

      May 09, 2020 at 4:42 pm

      5 stars
      This was soooo good! I made it exactly as the recipe states, but all I had was light coconut milk and regular basil. It’s one of the best recipes I have tried from the internet. The spice blend was perfect and I loved the saucy consistency. We ate it with brown rice– it made 3 generous servings with 1 cup rice each. When I put it in the recipe calculator it came out as 650 calories a serving (including one cup of brown rice). I have loved all the Vegan Richa recipes I have tried, but this is by far the best!

      Reply
      • Richa

        May 10, 2020 at 12:04 am

        Thanks!!

        Reply
    31. Diana

      May 07, 2020 at 3:33 am

      Hi!
      Planning to make this today. Would pulled oats be a substitute for the sweet potatoes / tofu?

      Reply
      • Richa

        May 07, 2020 at 11:41 am

        Yes , they r more like a meat sub so there will be texture. You might need more liquid if they absorb more

        Reply
        • Diana

          May 07, 2020 at 2:04 pm

          5 stars
          Thank you for your reply, I appreciate your help. In the end I made it with sweet potatoes. It was delicious! The meat- eaters of the family said that in this recipe you don’t even miss it 😉

          Reply
    32. Avni

      May 04, 2020 at 8:14 pm

      5 stars
      Loved it! I added the peanut butter, wish it had come out a little thicker but other than that it tasted great!!! Thank you 🙂

      Reply
    33. Pat

      May 03, 2020 at 6:54 pm

      5 stars
      I just discovered your site and this is the first recipe I’ve tried. It was delicious! I didn’t have all the ingredients so had to fake it some. I used garbanzo beans instead of lentils since I had containers in the freezer. I added them at the time you said to add veggies. I roasted broccoli, cauliflower, carrots and yams, then added at the end. No basil on hand so used a dollop of Thai basil pesto. Thank you for the great base. I look forward to trying many more of your recipes. Yummy!

      Reply
      • Vegan Richa Support

        May 03, 2020 at 8:16 pm

        basil pesto; great idea! Thank you!

        Reply
    34. Arlene D Bourque

      April 20, 2020 at 12:08 pm

      5 stars
      I loved the flavor and I used coconut milk that came in a carton to cut down on fat. Also I didn’t use any lentils but had it over rice. I will be making it again and adding mango next time.

      Reply
    35. Mamatha

      April 16, 2020 at 4:10 pm

      5 stars
      This was delicious. Did not use sweetener thought the sweet potatoes were enough. Thanks!

      Reply
    36. Willow

      April 11, 2020 at 7:48 am

      5 stars
      Amazing!! Super easy and delicious. I decided to use an immersion blender to purée it a bit before adding lentils since I used just carrots and potatoes. Added spinach near the end as well as peas. Will likely add cubed tofu to the leftovers.
      Great to know it can be frozen- it makes a lot. Thanks again for all the fantastic recipes

      Reply
    37. Jill

      April 04, 2020 at 2:06 pm

      5 stars
      This recipe was soooo yummy and so easy. Used zucchini with the sweet potato. Great and complex flavor. Thank you so much for sharing such a delicious recipe! 🙂

      Reply
    38. Button Curry

      April 04, 2020 at 3:44 am

      5 stars
      yummy recipe, will make this tonight and enjoy with family and Savour this simple pleasure.

      Reply
      • Vegan Richa Support

        April 29, 2020 at 2:58 pm

        simple is best especially nowadays ! Thank you for the rating !

        Reply
    39. Melina

      April 04, 2020 at 3:10 am

      5 stars
      This was unbelievably good. I’m stuffed but want to go have some more because it’s just that good. My base veggies were the sweet potato, carrot, and red pepper. I wish I had zucchini. I added cauliflower and some peas at the end. I added keffir leaves instead of lime zest. I doubled the recipe and even though we were just 4 people eating, there’s just a plate left. I might make more liquid next time to drink it up as a soup. Thank you, Richa!

      Reply
      • Richa

        April 04, 2020 at 5:53 pm

        awesome! yes it works wonderfully as a soup too

        Reply
    40. Ally Cohen

      April 03, 2020 at 1:56 pm

      Hi Richa!! We LOVE all your recipes! What can I substitute the red curry paste with? I have everything else, except that. I DO have curry powder and a ton of other spices…just not red curry paste. HELP!!! 🙂

      Reply
      • Richa

        April 03, 2020 at 3:37 pm

        use the curry powder, start with tsp. add half tsps of grounfcoriander and cumin as well. and adjust later after tasting

        Reply
    41. Varun Sharma

      April 03, 2020 at 5:06 am

      5 stars
      It looks so delicious. A recipe that is full of nutrition. A healthy one..!!!

      Reply
    42. Emily

      April 02, 2020 at 8:40 pm

      when do you add the sweet potatoes? also it says add veggies twice 🙂

      Reply
      • Richa

        April 03, 2020 at 1:37 pm

        with the veggies. updated he instructions

        Reply
    43. Sue

      April 02, 2020 at 12:25 pm

      5 stars
      Great recipe! Thanks so much Richa!

      Reply
    44. Esther Hausman

      April 01, 2020 at 2:13 am

      How would you adapt this for the instant pot?
      Love your recipes!
      Thanks.

      Reply
      • Richa

        April 01, 2020 at 12:18 pm

        follow the curry recipe on saute, and add lentils and half the water and pressure cook for 2 mins. quick release after 5 mins

        Reply
    45. Jane

      March 31, 2020 at 11:49 pm

      I can’t get red curry paste. Is there a substitute I could use?

      Reply
      • Richa

        April 01, 2020 at 12:19 pm

        you can use some spice blends to change up the flavor. like curry powder, jamaican curry blend etc. or you can use asian chile paste, minced ginger and 1/2 tsp of ground coriander and cumin

        Reply
    46. Steph

      March 31, 2020 at 2:03 pm

      Hi Richa, thank you for another fantastic recipe! Have you ever used garlic leaves in place of cloves? A friend of mine introduced me to using leaves and I recently did so for your curry fried rice (also fantastic) and it turned out, but I wonder if they’d be equally fitting in a soupier/saucier dish like this.

      Reply
      • Richa

        March 31, 2020 at 2:12 pm

        awesome! i havent. ill look for them in the stores or wait for my garlic to sprout when i plant later this spring

        Reply
        • Steph

          March 31, 2020 at 2:53 pm

          I’ve been using several cloves planted or on my balcony and they’re wonderful for salads, plus they grow back pretty quickly 🙂

          Reply
    47. Sue

      March 31, 2020 at 4:33 am

      Looks delicious…and I have enough key ingredients to make it work! Thanks Richa❤️

      Reply
      • Richa

        March 31, 2020 at 12:43 pm

        ❤️❤️❤️

        Reply

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