If you’re like me, you get stuck in food ruts. Suddenly, every week feels like a rerun of bland leftovers and quickly thrown together salads. That’s exactly why this vegan lentil sweet potato curry bowl has become a tiny lifesaver for me. It’s warm, wildly satisfying, full of bold flavors, and packs a nutrition punch like you wouldn’t believe. If you love cozy bowls and want something similar but maybe a little different, check out this cozy chickpea sweet potato grain bowl recipe for a comforting meal. Gotta have options, right? If your kitchen feels dull, this one will brighten it up quickly. 
Ingredients Needed for Making Sweet Potato Curry
Okay, down to business. What goes in this thing? You won’t need a suitcase of hard-to-find ingredients. Most of them are probably chilling out in your pantry right now (unless you’re out of onions again, like me last Wednesday — I never learn).
You’ll want:
- Fresh sweet potatoes. You know, the kind with bright orange insides.
- Red lentils (dry works great, don’t bother with canned).
- Canned coconut milk (the full-fat stuff makes it next-level creamy).
- A good onion (yellow or white, whatever’s hanging out in your bin is fine).
- Minced garlic and a thumb of ginger. Go fresh here for the flavor!
- Curry powder, cumin, and smoked paprika (that last bit might sound weird, but wow, it just works).
- Veggie broth (store-bought or homemade, both are fine).
- Salt, pepper, and if you want a gentle kick, a little chili flake.
- Oh! Lime juice and cilantro for fun at the end.
Honestly, these are staples in my place. Once you get the core stuff, you can swap a thing or two as needed. 
How to Make Vegan Red Lentil Sweet Potato Curry
Let’s make this as un-fancy as possible. First, grab a large pot or Dutch oven — something with enough room to let everything mingle. Next, sauté the onions in a splash of oil until they look soft but not totally see-through. Toss in your garlic and ginger. Take a deep breath — the kitchen is gonna smell like absolute heaven.
Add your spices and let them toast for about a minute. Then throw in the lentils, cubes of sweet potato, and the broth. Get it to a boil, but once things are rolling, turn it way down, cover, and let it bubble gently for 20 minutes or so.
Pour in the coconut milk at the end (trust me, it’s magic), stir, and taste for salt or any extra curry powder you feel like. Squeeze a lime over it! Cilantro goes on top. I’ve burnt my mouth so many times ignoring my own advice: let it cool for a sec before you dive in.
Swear, even picky eaters don’t fuss when I serve this. It feels like a five-star restaurant, but seriously I just made it in pajamas. Oh — and cleanup is a breeze with one-pot recipes! 
Tips and Variations for Making Red Lentil Sweet Potato Soup
Here’s where I get a little chatty. There’s about ten ways to change this up and make it your own — or just fix it if you’re missing something.
If you want extra veggies, throw in a handful of spinach or kale right at the end. They wilt quickly, so don’t overdo it. Sometimes I switch out sweet potatoes for butternut squash if that’s what’s around.
Not a huge curry powder person? Go easy, add slowly, and taste as you go! If you love heat, try some cayenne or throw in a chopped chili with the garlic.
I’ve used green lentils a couple times. It still turns out tasty but is thicker and not as creamy as with red. Both work, so roll with what you got.
This recipe has become my weekday go-to. I can mix in whatever I need to use up from the fridge — it always comes out comforting and flavorful!
What to Serve with This Vegan Coconut Sweet Potato Curry
If you’re looking for ideas to round out the meal, here’s what I always end up pairing with my curry bowl:
- Steamed rice. Can’t go wrong — white, brown, or any grain.
- Warm naan or flatbread. Perfect for scooping everything up.
- A crunchy salad. Something fresh, maybe cucumbers or shredded carrots.
- Toasted seeds or nuts. Sprinkle for extra crunch on top.
Some nights I keep it simple with just rice (I mean, who has energy every night?). Other times, the bread is non-negotiable. Whatever works.
How to Store This Curry
This meal is seriously meal-prep gold. Once cooled fully, spoon it into containers before sticking in the fridge. I find it keeps well for about four days (if it even lasts that long).
Freezing is also an option. Portion out individual servings so you can have an instant dinner on those I-can’t-even nights. Just reheat slowly so the texture stays creamy and the sweet potato doesn’t get all mushy.
If you wonder if it tastes better the next day — it does! The flavors develop and everything just grooves together.
Common Questions
Can I make this curry without coconut milk?
Absolutely! Try a creamy oat or soy milk, or stir in blended cashews for richness.
What if I don’t have red lentils?
Green or brown lentils are okay, but the texture will be a bit chunkier. Still delicious, though!
Can I double the recipe?
Oh, for sure. Just use a big enough pot. It freezes great, trust me.
Is it spicy?
Not usually. The recipe is mild, so add more chili if you like heat or leave it out for littles or sensitive stomaches.
Can this be made in a slow cooker?
Yes — dump everything in, except for coconut milk. Add that in the last half hour.
Your New Go-To Bowl for Chilly Nights
Look, not every weeknight meal needs to be complicated. This vegan lentil sweet potato curry bowl is easy, comforting, and honestly makes me feel like a kitchen genius every time I whip it up. If you’re curious about more savory bowls, check out Curried Lentil Sweet Potato Bowl | Minimalist Baker Recipes or Vegan Red Lentil Sweet Potato Curry – Vegan Richa for some extra ideas. That’s all for now — I say give it a try and let your taste buds do a happy dance. If you want to keep things fresh, toss in a side like this bright and zesty lemony lentil salad with feta. Cooking at home shouldn’t feel like a chore. See what flavors you can mix up and make it your own! 
Vegan Red Lentil Sweet Potato Curry
Ingredients
Method
- Sauté the onions in a splash of oil until soft.
- Add minced garlic and grated ginger, and cook until fragrant.
- Stir in the curry powder, cumin, and smoked paprika, and toast for about a minute.
- Add red lentils, cubes of sweet potato, and veggie broth, and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 20 minutes.
- Stir in the coconut milk and adjust seasoning with salt and extra curry powder as desired.
- Squeeze lime juice over the curry and garnish with cilantro before serving.