Red Lentil Curry with Sweet Potatoes

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This red lentil curry combines soft sweet potatoes with diced red pepper and a creamy coconut sauce. Curry powder, turmeric and garam masala give this simple one-pot dish a pleasantly spiced note.

The red lentils cook right in the sauce, which makes the curry especially easy. It is great for cooking ahead and freezing in portions – handy for days when things need to be quick.

Red Lentil Curry with Sweet Potatoes

Well-spiced red lentil curry with sweet potatoes, red pepper and coconut milk. Everything simmers together in one pot.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Instructions Notes

Ingredients
  

  • 400 g sweet potatoes peeled and diced
  • 1 peppers red, large, approx. 180 g, diced
  • 1 clove garlic finely chopped
  • 2 bunches spring onion greens thinly sliced
  • 1 tbsp olive oil for sweating
  • 2 tbsp red pepper paste approx. 30 g, check the ingredients list
  • 2 tsp curry powder to taste
  • 2 tsp turmeric ground
  • 1 tsp garam masala spice blend
  • salt for seasoning
  • pepper for seasoning
  • 200 g red lentils dry, rinsed
  • 500 ml coconut milk canned, stirred well
  • 250 ml vegetable stock a little more to thin if needed

Equipment

  • 1 saucepan large
  • 1 sieve

Instructions
 

  1. Peel the sweet potatoes and cut them into small cubes. Wash and dice the pepper. Peel and finely chop the garlic; thinly slice the spring onion greens. Rinse the red lentils in a sieve under running water.
  2. Heat the olive oil in a large pot over medium heat. Sweat the spring onion greens for about 1–2 minutes.
  3. Add the garlic and fry briefly without letting it brown.
  4. Add the sweet potatoes and pepper and fry for about 2 minutes, stirring.
  5. Stir in the red pepper paste, curry powder, turmeric and garam masala and toast briefly.
  6. Add the rinsed red lentils. Pour in the coconut milk and vegetable stock and stir everything well.
  7. Bring to the boil, then reduce the heat. Simmer gently for about 20–25 minutes until the sweet potatoes and lentils are soft. Stir regularly so nothing sticks to the bottom of the pot.
  8. Season with salt and pepper. If the curry gets too thick, add water or vegetable stock a splash at a time.

Notes

The nutritional values are rough estimates, calculated with full-fat coconut milk. They can vary considerably depending on the coconut milk, the size of the vegetables, the stock and the amount of salt.

Nutrition

PER SERVING
Calories 570 kcal
Protein 18.0 g
Carbohydrates 61.0 g
Fat 27.0 g
of which sugars 13.0 g
Saturated fat 20.0 g
Fibre 10.0 g
Salt 1.00 g

Nutritional values are estimates. Actual values may vary depending on the ingredients used.

Dietary information

  • Contains histamine liberators
  • Vegan
  • Gluten-free
  • Lactose-free
  • High FODMAP
  • Anti-inflammatory ingredients

Allergens: celery

Also contains: nightshades

Critical with histamine intolerance: red pepper paste, curry powder

In small amounts (moderate histamine): garam masala, pepper

Based on the ingredients, without guarantee – not a substitute for medical or dietary advice.

Tips & Notes

Consistency: Red lentils break down as they cook and thicken the sauce. For a thinner curry, simply add a little water or vegetable stock when reheating.

Seasoning: Curry powder and garam masala vary a lot depending on the blend. It’s best to start with the amount given and only adjust the seasoning at the end.

Freezing: The curry freezes well in portions. Cool it quickly after cooking, pack it airtight and freeze promptly. Heat through completely before serving.

Individual tolerance: If you have food intolerances, peppers, red pepper paste, coconut milk and spice blends don’t agree with everyone equally well.

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