Warm, hearty, and full of rich aromatic flavor, this chicken sweet potato and lentil curry always feels like a comforting bowl I can rely on. I love how the sweet potatoes soften into the sauce, the lentils thicken everything naturally, and the chicken becomes tender as it simmers in coconut milk and spices. It’s simple enough for a busy weeknight yet cozy enough for a weekend meal.
Why You’ll Love This Recipe
I love this recipe because it uses wholesome ingredients while still delivering bold flavor. Everything cooks in one pot, which makes cleanup easy, and the coconut curry broth tastes like something I’d get at a restaurant. It’s also adaptable, meal-prep friendly, and a great way to pack protein, fiber, and vegetables into one satisfying dish.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound chicken thighs or breasts, diced
2 medium sweet potatoes, peeled and cubed
1 cup red lentils, rinsed
1 can (13.5 oz) coconut milk
2 cups vegetable or chicken stock
2–3 tablespoons curry paste or curry powder
1 large onion, diced
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 tablespoon cooking oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
Salt and pepper to taste
Heat the oil in a large pot over medium heat. I sauté the onion, garlic, and ginger for 2–3 minutes until fragrant.
Add the diced chicken and cook until lightly browned on all sides.
Stir in the curry paste or curry powder along with the turmeric and cumin. I let the spices heat for a minute so their flavors develop.
Add the sweet potatoes, red lentils, coconut milk, and stock. Stir to combine and bring to a gentle boil.
Reduce the heat, cover, and let the curry simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the sweet potatoes are tender.
If I’m adding spinach, I stir it in during the last 2–3 minutes so it wilts perfectly.
Taste and adjust with salt, pepper, or additional spice as needed.
Servings And Timing
This recipe makes 4 servings.
Prep time: about 15 minutes
Cook time: about 30 minutes
Total time: around 45 minutes
Variations
I sometimes swap the chicken for tofu or chickpeas when I want a vegetarian version. Butternut squash or carrots can replace sweet potatoes if that’s what I have on hand. For a spicier curry, I increase the curry paste or add chili flakes. For a creamier finish, I stir in extra coconut milk at the end.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store them in airtight containers so the flavors stay fresh. This curry also freezes well for up to 3 months. When reheating, I warm it on the stovetop or in the microwave and add a splash of water or stock if it has thickened too much.
FAQs
How can I make this recipe vegetarian?
I replace the chicken with chickpeas or tofu and use vegetable stock. Everything else stays deliciously the same.
Can I use a different type of lentil?
Green or brown lentils can work, but they take longer to cook and won’t break down as much as red lentils.
Is this curry good for meal prep?
Yes, it reheats beautifully and the flavors deepen over time, making it perfect for lunches throughout the week.
What can I serve with this curry?
I like pairing it with basmati rice, naan, quinoa, or even cauliflower rice for a lighter option.
How do I make it milder or spicier?
For a milder curry, I reduce the curry paste or use a mild curry powder. For more heat, I add extra curry paste or chili flakes.
Conclusion
This chicken sweet potato and lentil curry has become one of my go-to meals because it’s comforting, nutritious, and incredibly flavorful. I love how easily it comes together in one pot, and it’s always a hit whether I’m cooking for myself or my family. It’s the kind of recipe I come back to again and again.
Chicken Sweet Potato and Lentil Curry is a hearty, one-pot dish made with tender chicken, creamy coconut milk, red lentils, and sweet potatoes simmered in warm, aromatic spices—perfect for a comforting and nutritious meal.
