Ready in just 30 minutes, this one-pot vegan red lentil curry combines hearty red lentils, sweet potatoes, chickpeas, and spinach.
I like to serve this dish with rice, fresh coriander, peanuts, lime wedges, and sliced red chillies.
Ready in just 30 minutes, this one-pot vegan red lentil curry combines hearty red lentils, sweet potatoes, chickpeas, and spinach. Cooked with Thai red curry paste and creamy coconut milk, this comforting and nourishing meal is perfect for busy weeknights. This is a nourishing and satisfying high protein vegetarian recipe where you will not miss the meat. Check out my guide on How To Cook Sweet Potatoes.
Why you’ll love this red lentil curry
- Ready in 30 minutes, start to finish, in one pot
- High in fibre and plant protein thanks to red lentils and chickpeas
- Naturally dairy-free and easily made gluten-free
- Freezes beautifully, perfect for batch cooking
- Just the right amount of warmth from Thai red curry paste, without being too spicy for children
Other curry recipes to try:
- Caulifower & Red Lentil Curry
- Sri Lankan-Style Beetroot Curry
- Sweet Potato & Parsnip Curry
- Mushroom & Tofu Gochujang Curry
- Easy Chickpea Curry
- Matar Paneer with Tofu
In this post
How to make this red lentil curry recipe
Ingredients
Step 1: Fry the onion
Fry the onion until soft in vegetable oil in a large frying pan over medium-high heat, about 6 minutes.
Step 2: Add garlic and curry paste
Add the garlic and Thai red curry paste and fry for a minute or so.
Step 3: Add sweet potatoes
Add the sweet potatoes, lentils, and vegetable stock.
Step 4: Simmer
Bring to the boil, then reduce the heat and simmer uncovered until the sweet potatoes are soft and the lentils are cooked, about 15 to 20 minutes minutes
Step 5: Add coconut milk and chickpeas
Add the coconut milk and chickpeas.
Step 6: Add spinach
Stir in the spinach and cook until wilted.
Step 7: Season
Season to taste with soy sauce, lime juice, and salt.
Step 8: Serve
Serve with rice, coriander, peanut, lime wedges and red chillies.
Storage and freezing
This curry keeps well in the fridge for up to 4 days in an airtight container. To freeze, cool completely and freeze in individual portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob or in the microwave, adding a splash of water or stock if it has thickened.
Serving suggestions
Serve over steamed basmati or brown rice, with warm naan on the side for scooping. For a lighter meal, spoon over cauliflower rice or quinoa. A dollop of dairy-free yoghurt and extra lime wedges balance the spice nicely.
Watch how to make this red lentil curry
I hope you enjoy this red lentil curry recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Red Lentil Curry (with sweet potatoes)
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 2 Tbsp vegetable oil
- 125 g finely chopped onion
- 3 garlic cloves grated
- 4 to 5 Tbsp Thai red curry paste according to taste
- 500 g sweet potatoes cut in 2cm [3/4-inch] dice
- 190 g red lentils
- 750 ml vegetable stock
- 400 ml can coconut milk
- 400 g can chickpeas rinsed and drained
- 100 g baby spinach
- soy sauce to taste
- lime juice to taste
- salt , to taste
TO SERVE:
- rice
- fresh coriander
- peanuts
- lime wedges
- red chillies sliced
Instructions
- Fry the onion until soft in vegetable oil in a large frying pan over medium-high heat, about 6 minutes.2 Tbsp vegetable oil, 125 g finely chopped onion
- Add the garlic and Thai red curry paste and fry for a minute or so.3 garlic cloves, 4 to 5 Tbsp Thai red curry paste
- Add the sweet potatoes, lentils, and vegetable stock.500 g sweet potatoes, 190 g red lentils, 750 ml vegetable stock
- Bring to the boil, then reduce the heat and simmer uncovered until the sweet potatoes are soft and the lentils are cooked, about 15 to 20 minutes minutes
- Add the coconut milk and chickpeas.400 ml can coconut milk, 400 g can chickpeas
- Stir in the spinach and cook until wilted.100 g baby spinach
- Season to taste with soy sauce, lime juice, and salt.soy sauce, lime juice, salt
- Serve with rice, coriander, peanut, lime wedges and red chillies.rice, fresh coriander, peanuts, lime wedges, red chillies
Nutritional Information
Find this recipe online:
Red Lentil Curry (with sweet potatoes)
https://theflexitarian.co.uk/recipe-items/red-lentil-curry-with-sweet-potatoes/
I cannot wait to see your posts!
Common questions about this red lentil curry
Red lentils are best here as they break down into a thick, creamy base within 15–20 minutes, while still providing plenty of iron from a plant-based source. Green or brown lentils will give a different texture as they hold their shape and take longer to cook, so if using them, add extra stock and simmering time.
Yes, it freezes very well for up to 3 months. The texture holds up better than most curries thanks to the lentils, though spinach may soften slightly further on reheating.
Yes, simply reduce the Thai red curry paste to 2–3 tablespoons, or use a mild curry paste instead.
A single or half-fat coconut milk works for a lighter version, or use coconut cream diluted with vegetable stock if you prefer an even richer sauce.
Other recipes to try
Wow.. your recipes are just the bomb!
So easy, so tasty. I feel so many others are afraid of all the spices and so their recipes end up tasting just bland but yours.. wow. Absolutely amazing!
So grateful I found your blog because I’ve never made so many recipes by one creator! Love them!
Thank you! This is so nice to hear. Annabelle x