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!
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!
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.
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.
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 and mix well.
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.
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
Vegan Red Lentil Sweet Potato Curry
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
- 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.
BeckyS
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.
Becky
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.
Kari
Delicious! Your recipes always pack so much flavor into simple preparations!
Vegan Richa Support
Excellent to hear, thank you
Kari
Quick question: would I add jalapeños with the aromatics or the vegetables?
Vegan Richa Support
with the veggies
Ashley
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.
Vegan Richa Support
oh! nice alternative , thanks for sharing =)
Syndi
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!
Vegan Richa Support
thank YOU
Namrata
Please share recipe for red curry paste
Jess
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!
Richa
Yay
Monica
This was delicious. I topped it with green and avocado instead of basil. Thank you!
Richa
Awesome
Lisa
So delicious!! Will make this recipe over and over again!
Vegan Richa Support
thanks for popping in ♡
Geo
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!
Vegan Richa Support
thank you
Kim Jackson
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?
Richa
2 tbsp pb and atleast 1/2 tsp tamarind pasta if you have it. 1/2 tsp or more spices
Kim Jackson
Thanks! I don’t have tamarind but have curry and garam masala
Richa
Use curry powder then. Taste and add more as needed jn the end
Keren
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.
Vanessa
I made this tonight with just sweet potatoes and red bell pepper. It’s delicious and I’ll definitely be making it again.
Jennifer W
Great recipe! I didn’t have any red curry paste but substituted with some spices and it was still so good. Thanks!
Kim
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!!
Vegan Richa Support
wow – 5 times! perfect.
Joti
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!
Vegan Richa Support
Awesome!
Crystal Kramer
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!
Caterina B
This curry is absolutely delicious. My hubby and daughter also loved it.
Richa
Awesome
Alyssa T.
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!
Richa
Awesome
Kimberly Jackson
I am curious – how much peanut butter and curry did you use? Not sure i know how to wing it.
Paola
Made this in the Instant Pot, it came out great!
Danielle
Delicious and easy to make!
Ally
This is one of our favorite recipes in a long time!! So yummy. Definitely recommend adding broccoli and the spoonful of peanut butter.
Vegan Richa Support
Yay!! the Peanut butter really makes it right 🥜
Hilde Broeckx
Another hit 🙂
Jackie
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!
Vegan Richa Support
wow! Thank you so much for this great 5-star review. I’m glad that you enjoyed it
Lou
Delicious recipe! Full of flavor and good spices! Thank you!
Linnea Priest
I doubled the veggies and used lite coconut milk. It is awesome.
Vegan Richa Support
yay! you’re awesome
Carolyn Barnett
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…
Gwen K
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!!!
Vegan Richa Support
I love having tasty leftovers right? Nice substitutions =)
Alma
Made it and loved it! Next time I’ll use a bit more coconut milk and more basil 🌿🔥
Vegan Richa Support
I’m so glad you enjoyed it!
Brooke Wheeler
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!
Richa
Thanks!!
Diana
Hi!
Planning to make this today. Would pulled oats be a substitute for the sweet potatoes / tofu?
Richa
Yes , they r more like a meat sub so there will be texture. You might need more liquid if they absorb more
Diana
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 😉
Avni
Loved it! I added the peanut butter, wish it had come out a little thicker but other than that it tasted great!!! Thank you 🙂
Pat
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!
Vegan Richa Support
basil pesto; great idea! Thank you!
Arlene D Bourque
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.
Mamatha
This was delicious. Did not use sweetener thought the sweet potatoes were enough. Thanks!
Willow
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
Jill
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! 🙂
Button Curry
yummy recipe, will make this tonight and enjoy with family and Savour this simple pleasure.
Vegan Richa Support
simple is best especially nowadays ! Thank you for the rating !
Melina
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!
Richa
awesome! yes it works wonderfully as a soup too
Ally Cohen
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!!! 🙂
Richa
use the curry powder, start with tsp. add half tsps of grounfcoriander and cumin as well. and adjust later after tasting
Varun Sharma
It looks so delicious. A recipe that is full of nutrition. A healthy one..!!!
Emily
when do you add the sweet potatoes? also it says add veggies twice 🙂
Richa
with the veggies. updated he instructions
Sue
Great recipe! Thanks so much Richa!
Esther Hausman
How would you adapt this for the instant pot?
Love your recipes!
Thanks.
Richa
follow the curry recipe on saute, and add lentils and half the water and pressure cook for 2 mins. quick release after 5 mins
Jane
I can’t get red curry paste. Is there a substitute I could use?
Richa
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
Steph
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.
Richa
awesome! i havent. ill look for them in the stores or wait for my garlic to sprout when i plant later this spring
Steph
I’ve been using several cloves planted or on my balcony and they’re wonderful for salads, plus they grow back pretty quickly 🙂
Sue
Looks delicious…and I have enough key ingredients to make it work! Thanks Richa❤️
Richa
❤️❤️❤️