What could be better than nutty lentils, sweet potatoes and creamy coconut milk in one delicious curry? At the same time comfort food and full of fresh flavours, this sweet potato and lentil curry is one you’ll come back to time and again!

For another lentil and coconut milk curry, look no further than Coconut Lentil Curry with Butternut Squash!

Sweet potato and lentil curry in a pan with serving spoon

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It’s been many years now since curries became a staple at our dinner table. They always go down well any season of the year and can be made in incredible variety.

A good curry, especially one influenced by the curries of Thailand, can be a remarkable thing. They have all the features of good comfort food yet are full of refreshingly fresh ingredients. What could be better?

This sweet potato curry recipe is made with ingredients like baby zucchini and snow peas to provide a fresh pop to the dish. At the same time, the lentils add a nutty depth to the flavour, balanced by the sweet potatoes, while together they add enough bulk to make this a satisfying dish.

I love this curry because it has a bit of everything. With a range of flavours and textures all in perfect balance, this nutritious curry is an absolute dream!

Thai curry

Although Thai cuisine has incredible variety, curries play a central role. Thai curries often contain This is an affiliate link.coconut milk but it is difficult to make a give a clear description because there is such a huge range of styles, ingredients and techniques.

The distinctive red and green colours of curry are given by the selection of chillies that are used. To keep things simple, a good curry paste will bring the right combination of flavour and spice for the curry you want to make.

Because the curry paste is so important for the taste of the final dish, this is not the point to skimp on quality. I’ve had perfectly good curries ruined by a subpar curry paste!

Also take a close look at the ingredients before choosing the paste to use if you want a vegetarian or vegan curry. While most of the pastes I’ve found are suitable for vegans and vegetarians, some varieties do include fish sauce.

This curry recipe uses This is an affiliate link.red curry paste, which is generally slightly spicier than green curry paste. It is also a bit more versatile than green curry, which has a more distinctive flavour.

Bowl of sweet potato and lentil curry over rice

How to make it

Heat up your pan with medium heat and add the Thai red curry along with the a small amount of the coconut milk. Give it a stir until the aroma has been released.

Now add in the green lentils, This is an affiliate link.vegetable stock and the rest of the This is an affiliate link.coconut milk and bring it all to a boil. Let it cook together for ten minutes.

Once ready, bring the sweet potatoes to the pot and let it simmer for another ten minutes. Then add in the baby zucchini, sugar snap peas and spinach and keep simmering for 5-7 minutes.

At the very end of the cooking time, stir the brown sugar and fish sauce if you choose to use it.

Process shots showing addition of ingredients to the dish

Recipe tips and notes

Curry paste is the best way to add the right combination of spices to a curry. It is possible to keep a lot of curry spices around to use, but why? Curry pastes are the easiest solution and work for a wide range of curries.
I’m a huge fan of sweet potatoes, which is why I turned to it for this recipe. If you prefer butternut squash, they will also be a fantastic addition to the curry. Butternut squash will take slightly longer to cook so you will need to adjust the cooking time by adding them a couple of minutes earlier.
Green beans can be added or used in place of snow peas.
While light coconut milk can be good way to reduce calories, full-fat coconut milk will give the most creamy texture and satisfying flavour. For me the trade off isn’t worth it, but you may think otherwise!
Water can be used in place of vegetable broth or stock. The broth will add the most flavour to the curry, but either will work perfectly fine.
Fish sauce is quite salty, so you if don’t use it, you will have to add salt yourself. Sprinkle in a couple pinches of salt and test to make sure you are happy.

Serving suggestions

I like to keep things simple when making sweet potato and lentil curry by serving with rice. Because the curry has a lot of flavour itself, it isn’t necessary to serve with anything complex.

If you want to get a bit more creative, a coconut rice is a perfect complement for the flavours in this dish. You can also include an extra bit of freshness with a sprinkle of coriander or squeeze of lime or lemon juice.

Storage and leftovers

Leftovers will keep well when stored in the fridge in an airtight container for 3-4 days. Keeping the curry till the next day will actually allow more time for the flavours to combine so you may love it even more.

The curry can also be frozen for up to three months in an airtight container. It’s a great way to prepare meals to pull out on busy days, so consider making a double batch. Thaw it out completely before reheating, and use within 48 hours.

Leftovers can be reheated in a saucepan over medium-low or medium heat or in a microwave. Add a splash of water or stock if it is looking too thick.

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