Creamy, flavorful, and oh-so-comforting: you’ll love this satay sweet potato curry with hearty lentils! It’s ready in under 30 minutes and perfect for meal prep.
They often pack a whole bunch of healthy ingredients, can easily be modified, and enjoyed over the course of a couple of days.
This satay sweet potato lentil curry is no different! It’s rich in flavor and texture, really satisfying, and requires only one pot to make.
- Ready in under 30 minutes
- Great for using up any veggies
- Super creamy & flavorful
- Not too spicy
- Crowd-pleasing & easily scalable
- Hearty and frugal
Our satay sweet potato lentil curry is everything you want a good dinner to be! Find lots of customization ideas further down in this article.
- Sweet potatoes — hearty, filling, and slightly sweet.
- Red lentils — they add great texture & protein!
- Aromatics — onion, garlic, and fresh ginger are needed.
- Peanut butter — an important component of any satay!
- Coconut milk — for the creamy, rich curry base.
- Red curry paste — adding a whole bunch of authentic flavors!
- Baby spinach — for some healthy leafy greens in our dish.
Only a few cooking basics, like soy sauce, vegetable broth, and tomato paste, are added to these main ingredients.
As for the kitchen equipment, all you need is a cutting board, knife, large saucepan, small bowl, and a spoon.
How to make satay sweet potato curry
- Sauté onion and garlic in vegetable broth or oil in a large saucepan over medium heat. Stir frequently, so that they don’t burn.
- Mix in sweet potatoes, lentils, and garlic. Sauté for a few more minutes.
- Whisk together curry paste, tomato sauce, soy sauce, and vegetable broth in a small bowl. Add to the saucepan and stir well.
- Cook your curry for 15 minutes over medium-low heat.
- Add peanut butter, coconut milk, and fresh spinach. Stir to combine.
- Cook until the spinach is wilted and the curry becomes fragrant.
- Serve warm over cooked rice and top with lime, chopped peanuts, and fresh coriander!
Storage & reheating
This satay sweet potato curry works really well for meal prep! Any leftovers can be stored in an airtight container in the fridge, once cooled, for up to 5 days.
It can also be frozen for up to 3 months! Let it thaw in the fridge overnight.
Reheat your sweet potato lentil curry in a microwave or on the stove with an additional splash of water or dairy-free milk at your convenience.
However, you can also enjoy it on its own, with a green salad or some vegan naan!
Optional toppings include green onions, Thai basil, and chili flakes.
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FAQs & tips
What is satay?
The word satay or sate comes from Thailand and refers to seasoned, skewered food with a sauce.
Satay sauce, as in this recipe, is basically peanut sauce. Originally from Indonesia, it can be served with a plethora of dishes and often features crunchy peanuts!
Can I make it ahead of time?
Sure, this recipe works well for batch cooking or meal prep! Any leftovers can be eaten within 3-5 days.
Make it lower in calories
Use light coconut milk or a mixture of soy milk and coconut milk. Serve over cauliflower rice, and add more veggies like broccoli, eggplant, or cauliflower to bulk it up!
Substitutions for this curry
- Sweet potatoes: use pumpkin, butternut squash, or white potatoes.
- Lentils: omit or use chickpeas.
- Spinach: omit, use kale or other leafy greens.
- Peanut butter: use almond butter or more coconut milk
- Curry paste: ground spices like curry powder, garam masala, cumin, and chili powder.
- Coconut milk: use more peanut butter plus soy milk.
- Soy sauce: tamari or liquid aminos
Did you make our recipe and like it? We’d love to read about it, so leave a review and share it in the comments below. You can also Pin this recipe here!
- 1 large yellow onion, finely diced
- 5 garlic cloves, minced
- 1 cup vegetable broth (240 ml)
- 12 oz sweet potatoes (340 g), peeled, cubed
- 1 cup red lentils (190 g), dry
- 1-inch piece ginger, grated
- 2 tbsp red curry paste
- 2 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tsp tomato paste
- 1 cup coconut milk (8 oz / 250 ml)
- 6 cups baby spinach (180 g)
- Cooked rice, to serve
- Lime or lemon
- Chopped peanuts
- Fresh coriander
- Add the onion, garlic, and 2-3 tbsp of veggie broth into a large saucepan over medium heat. Sauté for a few minutes.
- Add the cubed sweet potatoes, lentils, and minced garlic. Mix to incorporate.
- In a separate small bowl, combine the curry paste, tomato sauce, soy sauce, and vegetable broth. Stir well, add to the pot and mix everything together.
- Let cook for 15 minutes over medium-low heat, then add peanut butter, coconut milk, and fresh baby spinach. Cook until the spinach is wilted and the mixture is fragrant.
- Serve with cooked rice and top with juiced lime or lemon, chopped peanuts, and fresh coriander!
- You can omit the spinach or replace it with another green vegetable.
- Feel free to add more peanut butter if wanted!
- Find more tips and swaps in the article above.
Nutrition Information:Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 341Total Fat: 17gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 814mgCarbohydrates: 41gFiber: 9gSugar: 9gProtein: 12g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!