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5 from 1 vote

Easy Red Lentil, Sweet Potato, and Coconut Curry (Gluten Free)

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: entree, Soup
Cuisine: gluten free, soy free, vegan
Servings: 4 servings
Author: Gena Hamshaw


  • 1 tablespoon olive oil
  • 1 white or yellow onion diced
  • 1 large carrot peeled and chopped
  • 3 cloves garlic minced
  • 1 cup red lentils dried
  • 2 medium sized sweet potato cut into 1-inch cubes (about 3-4 cups)
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 2 teaspoons mild curry powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth or water
  • 1/2 cup coconut milk


  • Heat oil in a large pot over medium heat. Add the onion and carrot. Sauté the vegetables until the onion is soft and clear, about 5 minutes. Add the garlic and continue to cook, stirring frequently, for another 2 minutes. Add a few tablespoons water to the pot to help prevent sticking if necessary.
  • Add the lentils, sweet potato, turmeric, garam masala, curry powder, salt, and pepper. Stir to combine everything. Add the broth and bring to a boil. Reduce to a simmer and cook for twenty-five minutes, or until the lentils and sweet potato are tender. Stir in the 1/2 cup coconut milk. Serve.
  • Curry will keep for up to four days in the fridge. Leftovers can be frozen.


Leftover curry will keep for up to 5 days in an airtight container in the fridge. They can be frozen for up to 1 month.