Vegan Lentil & Sweet Potato Curry – A 30 Minute Dish Perfect For Meat Free Monday

Time for another recipe guys, and this time it’s a vegan lentil & sweet potato curry!  Not bad huh? So, remember it for meatfree monday! One of the benefits of working from home, is that I can be more in the kitchen. A passion of mine I have been neglecting for years but actually really enjoy. Lately I’ve been into more exotic dishes, but to be honest a lot of them takes sooo much time to make. So when I found this lentil curry that not only is vegetarian (I try to lower my meat intake) but also is easy to make AND only takes 30 minutes to make I was SOLD! Now, having made it two days in a row, I can also confirm that it tastes absolutely amazing. You know, one of those dishes you can serve dinner guests and tell them you have been in the kitchen all day 😉 

Make a bit extra of this delicious Lentil & Sweet Potato Curry and you will mentally be taken to warmer countries with all the hot spices and sweet, creamy coconut. 


Cooking time: 30 minutes
Serves: 2-3 people

  • 2 tablespoons coconut oil (regular oil will do)
  • 1 tablespoon each: cumin seeds and coriander seeds
  • 1 head of garlic, chopped
  • 1 – 28-ounce can of crushed tomatoes
  • 2 tablespoons ginger, chopped
  • 1 tablespoon turmeric
  • 2 teaspoons sea salt
  • 1 can of brown lentils
  • 1 large sweet potato chopped into pieces
  • 1-2 teaspoons cayenne powder
  • 1 can of coconut milk
  • A few handfuls of cherry tomatoes (optional)
  • 1 cup chopped cilantro (optional)
  1. Heat the coconut oil in a large pot over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown and you can smell the lovely spices. Usually after about 45 seconds. Then add the garlic and ginger and let it brown about 2 minutes.
  2. Add the can of crushed tomatoes, turmeric, and sea salt and cook. Stir the pot for a few minutes. Add the chopped sweet potatoes and cayenne powder and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 25 minutes, or until the sweet potatoes are soft. 
  3. Once the sweet potatoes are soft, add the canned lentils (remember to wash them in a strainer), coconut milk and cherry tomatoes and bring the pot back to a simmer for another 5 minutes. Remove the pot from the heat and top with a bit of cilantro

Serve with rice or flat bread. If you like me, were talking while you added the Cayenne peber and the curry turns out super spicy, serve with a bit of sour cream! It’s not vegan no, but if your mouth burns what can you do? 

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