Vegan Red Lentil Sweet Potato Curry

Thai red lentil sweet potato curry in the pan after cooking

4.98 from 45 votes

Vegan Red Lentil Sweet Potato Curry

Flavor-packed Thai inspired vegan red lentil sweet potato curry features creamy coconut milk and plenty of veggies. It's simple to make, perfect for a quick weeknight dinner! (gluten-free, nut-free, soy-free)

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Asian, Thai

Keyword: red lentil curry, sweet potato curry, thai red curry soup

Servings:

Author: Vegan Richa

Ingredients

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

US Customary - Metric

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 of 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 sweet potato, and mix well. (If using broccoli, you can add it in with the lentils later on, so it doesn't overcook.)
Add the coconut 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