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+ servings

Sweet potato and lentil Thai curry

This is a hearty and comforting sweet potato and lentil Thai curry that's full of flavour and goodness! And it's so easy to make too.
Cook Time25 mins
Total Time25 mins
Course: Main meal
Cuisine: Thai
Servings: 3 people
Calories: 395kcal
Author: Becca Heyes


  • 1 tbsp oil
  • 3 cloves garlic, minced
  • 1 mild red chilli, finely chopped (optional)
  • 300 g (~ 2 cups) peeled and diced sweet potato (butternut squash works well too)
  • 2 tbsp vegetarian Thai red curry paste
  • 265 g (~ 1 1/3 cup) red lentils
  • 400 ml (~ 1 1/3 cups) tinned coconut milk (I used light)
  • 400 ml (~ 1 1/2 cups) vegetable stock
  • Small handful cashew nuts
  • Few sprigs fresh coriander (cilantro)


  • Heat a dash of oil in a saucepan, and add the minced garlic and chopped chilli. Cook for a few minutes over a medium heat, until fragrant, then add the diced sweet potato and Thai curry paste. Cook for a few more minutes.
  • Next add the red lentils, coconut milk and vegetable stock. Bring to a simmer, and allow to cook for around 20 minutes, until the lentils and sweet potato are soft. You'll need to stir occasionally to stop the lentil curry from sticking.
  • To make the toasted cashew nuts, just add some cashews to a dry frying pan, and cook for a few minutes over a medium heat, stirring regularly to prevent burning. Keep an eye on them, as once they start to turn golden, they can burn quickly.
  • Serve the lentil Thai curry topped with the toasted cashews and fresh coriander (cilantro). I served mine with rice.


Serving: 1portion | Calories: 395kcal | Carbohydrates: 40.2g | Protein: 11.8g | Fat: 20.9g | Saturated Fat: 11.5g | Cholesterol: 0mg | Sodium: 539mg | Potassium: 374mg | Fiber: 11.8g | Sugar: 4.7g | Calcium: 35mg | Iron: 4mg