Sweet Potato, Red Lentil and Coconut Curry

Prep & Cook
60 min
Sweet Potato, Red Lentil and Coconut Curry


1 tbsp olive oil

1 red onion, chopped

1 clove garlic, chopped

1 big (or 2 small) sweet potatoes, diced

½ cup red lentils

1 ½ cups veggie broth

1 tsp yellow curry powder

½ tsp coriander powder

½ tsp cumin powder

½ tsp garam masala powder

425g tinned chopped tomatoes

425g coconut milk

Side dish of choice(rice, naan...)

Nutrition per serving












Warm up with our Sweet Potato, Red Lentil, and Coconut Curry, a dish that's as nourishing as it is comforting. Filled with warming spices, comforting complex carbohydrates, and a generous helping of fiber, it's the perfect antidote to chilly weather.

This curry is delicious alone but can be elevated with the addition of naan bread and a sprinkling of cashews for those looking to indulge.

Serving up to four, it's ideal for a family meal, ensuring everyone gets a taste of this hearty, Asian inspired dish.

Prepare this Sweet Potato, Red Lentil, and Coconut Curry in Blu. Cookware's 28cm Saute Pan with a lid, designed to perfectly simmer and blend the flavours.


Step 01

In our 28cm sauté pan, heat some olive oil to a medium heat. Add the onion and garlic and fry until translucent.

Step 02

In the meantime, give the lentils a good wash (works best in a sieve).

Step 03

Add sweet potato cubes, lentils, veggie broth, spices, chopped tomatoes and a pinch of salt. Bring to boil, then reduce heat and let simmer with a lid on for about 10-12 minutes.

Step 04

Then add coconut milk and let simmer without a lid for another 10 minutes. At this point you could also throw in some extra vegetables like baby spinach leaves, some kale or olives (optional).

Step 05

Taste and adjust seasoning.

Step 06

Serve with side dish of your choice (rice, naan etc) and a drizzle of fresh lime juice. We also highly recommend adding some chopped cashews on top.

Step 07

Enjoy right away or store it in an air tight container - it will taste just as good the next day.

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