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Bowl of smoky lentil and sweet potato curry topped with cilantro and lime, served on a wooden board

Smoky Lentil and Sweet Potato Curry, One Pot

A one-pot vegan curry with red lentils, cubed sweet potato, smoked paprika, and coconut milk, thickened naturally with no cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tbsp neutral oil or coconut oil
  • 1 yellow onion medium; diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp smoked paprika
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • 0.25 tsp chili flakes or to taste
  • 1 sweet potato large (about 500 g); peeled, cut into 1.5-inch cubes
  • 1 cup dried red lentils rinsed
  • 1 can fire-roasted diced tomatoes (400 g / 14 oz)
  • 2.5 cups vegetable broth low-sodium preferred
  • 1 can full-fat coconut milk (400 ml / 14 oz)
  • 3 cups fresh spinach roughly chopped
  • 1 tbsp lime juice
  • salt to taste
  • fresh cilantro for garnish

Method
 

Build the Base
  1. Heat oil in a Dutch oven over medium heat. Add onion and cook 4-5 minutes until soft and translucent.
  2. Stir in garlic and ginger, cook 1 minute until fragrant.
  3. Add smoked paprika, cumin, coriander, turmeric, and chili flakes. Stir 30 seconds until the spices smell toasty, watching closely so they don't scorch.
Simmer the Curry
  1. Add sweet potato, lentils, diced tomatoes, and vegetable broth. Stir well and bring to a boil.
  2. Reduce heat to low, cover partially, and simmer 20-22 minutes, stirring every 5 minutes so lentils don't stick to the bottom, until the sweet potato is fork-tender and lentils have broken down.
Finish and Serve
  1. Stir in coconut milk and simmer uncovered 3-4 minutes to thicken slightly.
  2. Add spinach and stir until wilted, about 1 minute.
  3. Remove from heat, stir in lime juice, and season with salt to taste. Garnish with cilantro and serve.

Notes

  • Simmer uncovered for the last 5 minutes if the curry looks thin.
  • Mash a few sweet potato chunks against the pot to thicken naturally.
  • Double the batch; it freezes well in individual portions.
  • Taste before adding salt since broth and canned tomatoes vary in sodium.