Ready in just 30 minutes, this one-pot vegan red lentil curry combines hearty red lentils, sweet potatoes, chickpeas, and spinach.
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.
I like to serve this dish with rice, fresh coriander, peanuts, lime wedges, and sliced red chillies.
Other curry recipes to try:
- Caulifower & Red Lentil Curry
- Sri Lankan-Style Beetroot Curry
- Sweet Potato & Parsnip Curry
- Mushroom & Tofu Gochujang Curry
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.
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.
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
Video
Nutrition
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!
Other recipes to try
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