Try our sweet potato and lentil curry recipe then check out our chickpea curry, sweet potato and chickpea curry, lentil curry, butternut squash curry, dahl recipe and more vegetarian curry recipes. We've also got plenty of dahl recipes to try.

For more veggie options, check out our aubergine curry, vegetarian curry, vegetarian chilli, and other vegetarian recipes.

This recipe uses curry leaves, which lend a beautiful nutty flavour. For advice on where to buy this ingredient, read our guide on what are curry leaves.


  • 2 tsp vegetable oil
  • 1 large red onion, finely chopped
  • 4 cloves garlic, crushed
  • a thumb-sized piece ginger, finely grated
  • 6 fresh or dried curry leaves (optional)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 medium (about 500g) sweet potatoes, cut into chunks
  • 75g red split lentils
  • 400ml tin low-fat coconut milk
  • 400ml vegetable stock
  • coriander, a handful of leaves
  • 1 lime, wedged


  • STEP 1

    Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.

  • STEP 2

    Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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