A quick & easy weeknight dinner, 15-Minute Lentil Veggie Curry is budget & pantry-friendly, vegan, deliciously creamy, and with an oil-free option.
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Embrace fall with this hearty sweet potato and lentil curry. This dish is loaded with nutrients, including plant-based protein. Plus, it's creamy and sensationally delicious.
This recipe was inspired by my Vegan Chili Recipe, and my Ultimate Tempeh Stew on this site.
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👩🏼🌾 Ingredients
- Brown, Green, or Puy lentils
- Oil (optional)
- Yellow Onion
- Garlic
- Ginger
- Curry Powder
- Garam Masala
- Ground Cumin
- Ground Coriander
- Sweet Paprika
- Turmeric
- Coconut Milk
- Vegetable Broth
- Tomato Puree
- Sweet Potato
- Baby Spinach
- Lime
- Cilantro
- Salt
See recipe card for quantities.
📖 Instructions
This 15-Minute Lentil Veggie Curry is so easy to make, you could almost do it in your sleep! (Please don't try this. It would be a very dangerous endeavor!)
Cook the lentils in water or vegetable broth until al dente. (Cooking them in broth adds more flavor, but water works fine.) Do not overcook the lentils or they'll become mushy. Drain and set aside.
Meanwhile, make the spice mix by combining the 6 spices. It's easier to combine them before you start cooking the curry, so your ginger and garlic don't burn while you desperately try to measure each one separately.
Cook the aromatics and the spices before adding the liquids to develop more depth of flavor.
Add the liquids and sweet potato.
When your 15-Minute Lentil Veggie Curry is done cooking, season with salt, and fresh lime juice to taste. Garnish with cilantro. Serve with a grain of your choice.
🍛 Substitutions
- Neutral Cooking Oil - instead of oil, you can use broth to cook the aromatics for an oil-free curry
- Rice - Serve with naan or a whole grain of your choice
- Coconut Milk -Use Lite coconut milk to reduce saturated fat, though it won't be as creamy
🌶 Variations
- Spicy - Add minced green chili when you cook the aromatics
- Kid-friendly - Reduce the spice by using a mild curry powder
The Easiest Thai Red Curry Noodles on my website is another quick-cooking coconut curry!
🔪 Equipment
Use a fine grater or microplane to grate the ginger. This adds more flavor to the dish.
⏱ Storage
Refrigerate any remaining curry in an airtight container for up to 3 days.
These ingredients stand up well to freezing if the sweet potato is not mushy.
💡 Top tip
For all recipes with multiple spices, measure and combine the spices beforehand so they can be added all at once.
Brown lentils are higher in fiber than green lentils. Plus, brown lentils are milder and more earthy in flavor. Green lentils have a robust peppery taste. Green lentils have a slightly longer cooking time because of their firmer texture. This means they hold their shape slightly better too.
Green and brown lentils can be used interchangeably in most recipes.
👩🏽🍳 Made this recipe?
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15-Minute Lentil Veggie Curry
Ingredients
- ⅔ cup dried brown lentils or green or Puy
- 2 tablespoons neutral flavored cooking oil
- 1 small yellow onion diced (about 1 cup)
- 4 garlic cloves minced
- 1 inch ginger grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon sweet paprika
- ½ teaspoon turmeric
- 14 ounces unsweetened coconut milk canned
- 1 cup vegetable broth plus more as needed
- ½ cup tomato puree or strained tomatoes or tomato passata
- ¾ pound sweet potato (about 2 small) peeled, cut into 1-inch pieces
- 2 cups baby spinach packed
- Fresh lime juice to taste
- 2 teaspoons garam masala
- Salt to taste
- ¼ cup chopped cilantro for garnish
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Instructions
- Cook the lentils: In a small saucepan, combine the lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or until the lentils are al dente, adding more water as needed to keep the lentils submerged. Drain and set aside.
- Make the spice mix: Meanwhile, in a small bowl, combine the curry powder, cumin, coriander, paprika, and turmeric. Set aside.
- Cook the aromatics and spices: Heat the oil in a medium saucepan over medium-high heat. Cook the onion for about 3 minutes, or until translucent. Add the garlic, ginger, and spice mix. Cook for one minute more, stirring constantly.
- Add liquids and sweet potato: Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed to keep the sweet potato submerged.
- Add lentils, spinach and season: Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice to taste. Mix in the garam maslala, and season with salt. Garnish with cilantro.
Notes
- For oil-free, substitute the cooking oil for vegetable broth when cooking the aromatics and spices.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Linda says
Thank you Nisha for this quick, healthy and economical recipe, it is delicious. I used Soy in place of Coconut and made it oil free. I will serve the baby organic spinach uncooked in the bottom of our bowls and ladle the hot curry on top. We are having flat bread to accompany it. 😋
Kind regards Linda
Nisha Melvani, RDN says
I love these healthy swaps! Thank you for sharing them with the audience.
Jill says
As usual with Nisha's recipes, easy and delicious! I didn't have the full amount of tomato paste on hand and it was still great.
Nisha Melvani, RDN says
Thank you for your comment! I'm so glad you are enjoying the recipes.
Marty says
I'd like to try this but can't use coconut products. Is there a substitute? Last night I made your Cauliflower, Lentil and Mushroom Stew from your cookbook, Practically Vegan - really good!
Nisha Melvani, RDN says
Thank you for purchasing my cookbook:) Yes, omit the coconut milk and use cashew yogurt, unsweetened soy or oat milk, or blended cashews (cashew cream) instead.
Marty says
Thank you, Nisha. You are my main go-to for easy, tasty, and most importantly, healthful vegan meals.
Nisha Melvani, RDN says
I'm thrilled to hear that! Thank you so much for commenting.
Colleen says
Looks so yummy Could I freeze this dish Thank you
Nisha Melvani, RDN says
Yes! Up to 3 months.
Linda says
Hi Marty, I have just cooked this using Soy milk no coconut and I’m very happy with the result. Still nice and creamy
Nisha Melvani, RDN says
Great swap! Thank you for sharing!
Swash🏴☠️B says
For added flavor wait and stir in the garam masala just before serving. In India garam masala is generally used as a seasoning instead of a part of the spice blend.
Nisha Melvani, RDN says
Yes, it is best to add garam masala at the end. This is one of my earlier recipes but you will noticed this is the advice I give in my more recent recipes. I have changed it:)
Dizzy AF says
This looks so delicious. And the fact that it takes you only 15 minutes, means it'll probably take me like an hour. ❤️
Nisha Melvani, RDN says
It will be worth it! Enjoy:)
Caitlyn says
It is very good, but I find the flavor to be very mild. Which spices would I increase to intensify the flavor and give it a bit more heat?
Nisha Melvani says
Hi. I would increase the spices already in there a little and add some cayenne.
Janine says
We loved this! I am so glad I found your site through your Insta. It's a rainy, cold night and this curry was perfect. Simple and satisfying and the flavor was WOW out of this world. Big fan.
Nisha Melvani says
So happy to read this. Thanks for taking the time to let me know.
Neal says
I'm very grateful that I found your recipe. Hands down, this is the best curry I've every had. I made it 3 times in about 10 days. My friend loves curry and is a vegan. I put more garlic and ginger. I added 3 cans of coconut milk. Put dino kale instead of spinach. Didn't add lime or cilantro. My family and my friend said it was soooooo good! I am very, very appreciative for you sharing this recipe. With much aloha, Neal
Nisha Melvani says
Thank you Neal for letting me know. I'm so glad you are enjoying it. Have a great week.
Taunya says
I just made this recipe and absolutely LOVE it! I’m obsessed with healthful benefits of the ingredients and the combination of flavors are dancing in my mouth! I had it for breakfast and will have it again this afternoon.
Nisha Melvani, RDN says
Love that you had this for a savory breakfast! Thank you for sharing.
Sunnie says
So grateful I found you and your beautiful recipes! I started by following you on IG and really love your site also.
For this lentil dish, have you made it in 1 pot? Like add soaked uncooked lentils along with the sweet potato at the same time... Or do you think the lentils must be cooked separately?
Thanks so much, many blessings!
Nisha Melvani says
Hi. Thank you so much for your kind words. For this recipe, I cooked the lentils separately (and simultaneously) until al dente, and then added them to the curry. This is because they will take longer to cook with the acid from the tomatoes, plus I did not want the sweet potato to become mushy. I hope this helps.
Tama says
Hey Nisha, wondering what a good sub would be for coconut milk? Would another milk free option work? I know might not be as creamy? Thx!!
Nisha Melvani says
You can omit the coconut milk and add more vegetable broth for desired consistency. Or use oat or cashew milk.
Emily Gengler says
I've made this a few times now, so perfect! Cheers Nisha!
Nisha Melvani says
Yayyy. So glad it's on repeat! Thank you.
Moira Davidson says
This is my favorite lentil recipe! So quick and delish!
Nisha Melvani says
Makes my day. Thank you.