Sweet Potato & Lentil Curry
A hearty and comforting curry where sweet, tender chunks of sweet potato mingle with earthy lentils in a spiced coconut gravy. This one-pot wonder is naturally creamy and satisfying, perfect for a cozy weeknight dinner served with steamed rice or warm roti.
For 4 servings
- prep
Rinse the lentils and prepare the vegetables.
1.Rinse the masoor dal under cold water until the water runs clear.2.Peel the sweet potato and cut into 1-inch cubes.3.Finely chop the onion, mince the garlic and ginger, and slit the green chili.4.Puree the tomatoes in a blender until smooth. - pressure cook · ~10 min
Pressure cook the lentils and sweet potato.
1.Add the rinsed dal, cubed sweet potato, turmeric powder, and 2 cups of water to the pressure cooker.2.Close the lid and pressure cook on medium heat for 3 whistles.3.Let the pressure release naturally, then set aside the cooked dal and sweet potato mixture.TIPDo not add the salt yet — salting lentils before they are tender can make them tough. - temper · ~7 min
Make the tempering.
1.Heat oil in a deep pan or kadhai over medium heat until shimmering.2.Add cumin seeds and let them sizzle and turn fragrant (about 30 seconds).3.Add the chopped onion and sauté until golden brown (5-7 minutes).TIPStir the onions continuously towards the end to prevent burning and ensure even browning. - saute · ~6 min
Build the aromatic base.
1.Add the minced garlic, ginger, and slit green chili. Sauté for 1 minute until the raw smell disappears.2.Add the tomato puree and cook until the mixture thickens and oil starts to separate (4-5 minutes).3.Stir in the coriander powder, red chili powder, and garam masala. Cook for 30 seconds, stirring constantly. - simmer · ~6 min
Simmer the curry with coconut milk.
1.Pour the cooked dal and sweet potato mixture into the pan with the tempering.2.Add the salt and half a cup of water if the curry is too thick.3.Stir in the coconut milk and bring to a gentle simmer.4.Let it bubble gently on low heat for 5-6 minutes, letting the flavors meld.TIPAvoid boiling the curry vigorously after adding the coconut milk, or it may split. - serve
Finish and serve.
1.Turn off the heat and squeeze in the fresh lemon juice. Stir well.2.Ladle into serving bowls and garnish generously with chopped coriander leaves.3.Serve hot with steamed rice or warm roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the red lentils thoroughly until the water runs clear to remove excess starch and prevent stickiness.
- 2Pressure cook the lentils and sweet potato without salt to keep the lentils tender and prevent them from turning tough.
- 3Sauté the onions until deep golden brown for a richer, sweeter base that elevates the entire curry.
- 4Add the coconut milk only after reducing the heat and stir gently to avoid curdling or splitting.
- 5Finish with a generous squeeze of fresh lemon juice right before serving—it brightens all the warm spices.
- 6Let the curry rest for 5 minutes after cooking to allow the flavors to meld and deepen.
- 7If the curry thickens too much upon cooling, thin it with a splash of warm water or extra coconut milk.
Adapt it for your goals.
Vegan
This recipe is already vegan as written, using coconut milk instead of dairy. For a richer texture, use full-fat coconut milk.
gluten freeGluten-free
Naturally gluten-free. Serve with rice or gluten-free rotis made from besan or rice flour.
low oilLow-oil
Reduce oil to 1 teaspoon and dry-roast the cumin seeds before adding the onions. Use the water from the pressure cooker to sauté if needed.
thicker curryThicker curry
Mash a portion of the sweet potato cubes with the back of a spoon after pressure cooking for a creamier, thicker gravy without adding any extra cream.
Why this is on our healthy list.
Rich in Plant Protein
Red lentils provide a substantial amount of plant-based protein, making this curry a satisfying main dish that supports muscle repair and satiety.
High in Fiber
Both sweet potatoes and lentils are excellent sources of dietary fiber, which promotes healthy digestion and helps maintain stable blood sugar levels.
Packed with Vitamin A
Sweet potatoes are loaded with beta-carotene, which the body converts into vitamin A for healthy vision, immune function, and skin health.
Good Source of Iron
Lentils contribute a significant amount of non-heme iron, and the vitamin C from the lemon juice and tomatoes enhances iron absorption.
Frequently asked questions
Yes, but brown or green lentils take longer to cook and hold their shape more. You will need to increase the pressure cooking time by 2-3 whistles or simmer longer until tender.
