These One-Pot Coconut Curry Quinoa Lentil and Sweet Potatoes are an easy, filling, and flavorful vegan one-pot meal.
This might not be the prettiest meal I’ve ever made, but it is one of the tastiest! Do you cook with curry powder much? I didn’t use it until a few years ago, and now I can’t get enough. I think I’d pretty much eat anything if it had curry in it 🙂
It also goes really well with quinoa, lentils, and sweet potato, which are some of my favorite foods!
One-Pot Coconut Curry Recipe Ingredients
- Sweet potato
- Quinoa
- Lentils – Brown lentils tend to hold their shape better than red and yellow lentils; if texture doesn’t bother you, you can use whichever variety you like.
- Onion – I used half of a yellow onion, which I diced.
- Coconut milk – This recipe calls for a (15-ounce) can of your favorite coconut milk.
- Vegetable broth
- Spices – I used curry powder, salt, ginger, coriander, granulated garlic, and black pepper.
- Optional garnish – Chopped cashews and fresh cilantro.
How To Make This Lentil and Quinoa Coconut Curry Recipe
- Add all ingredients to a large pot and stir until combined. Bring the mixture to a boil, reduce to a simmer, and simmer COVERED until the liquid has absorbed and the quinoa, lentils, and sweet potato are cooked through, 50-60 minutes.
- Uncover the pot and give it a good stir every so often to ensure nothing is sticking to the bottom and that there is enough liquid. If, for some reason, you run out of liquid, you can add a little bit more broth or water.
- Garnish with chopped cashews and fresh cilantro, if desired.
Recipe Tips and Thoughts
- This meal is kind of between a stew and a quinoa bowl. It’s all cooked with creamy, delicious coconut milk and veggie broth, but the liquid is absorbed, so it’s not quite a soup.
- It’s a comforting meal, but I’m hoping the one-potness of it makes it acceptable for summer too 🙂
- These days, my favorite meals are ones I can throw into a pot, stir a few times, and then voila, dinner is ready! They’re easy, don’t require much work or attention, and are tasty, too!
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More One-Pot Meals?
One-Pot Lentil Chickpea Coconut Curry
One-Pot Creamy Vegan Caprese Pasta (30-Minute)
One-Pot, Stove Top Sweet Potato, Black Bean Chopped Enchiladas
Zucchini, Corn and White Bean Chili
Check Out Exactly How I Make This Coconut Curry Here:
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One Pot Coconut Curry Quinoa Lentil & Sweet Potatoes
- Total Time: 1 hour 15 minutes
- Yield: 4
Description
An easy and filling vegan one pot meal!
Ingredients
- 4 cups small diced sweet potato
- 1 cup quinoa, rinsed
- 1 cup brown lentils
- 1/2 yellow onion, diced
- 1 (15 ounce) can coconut milk
- 3 1/2 cups vegetable broth
- 2 teaspoons curry powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground ginger
- 1 teaspoon ground corriander
- 1 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- Optional garnish: chopped cashews, fresh cilantro
Instructions
- Add all ingredients to a large pot and stir until combined. Bring mixture to a boil, reduce to a simmer and simmer COVERED until liquid has absorbed and quinoa, lentils and sweet potato are cooked through, 50-60 minutes.
- You will want to uncover the pot and give it a good stir every so often to make sure nothing is sticking to the bottom and that there is enough liquid. If for some reason you run out of liquid, you can add in a little bit more broth, or water.
- Garnish with chopped cashews and fresh cilantro, if desired.
Notes
Makes 4 healthy sized portions, but could probably also feed 6 people with smaller portions. Nutritional information is for 4 servings.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dinner, One Pot, Vegan, Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 367
- Sugar: 7
- Sodium: 1622
- Fat: 5 g
- Saturated Fat: 2 g
- Trans Fat: 0
- Carbohydrates: 66 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 g
Mama mia!!! I love this recipe! Great taste. I used a yam since I didn’t have a sweet potato. This will make a fantastic potluck contribution.
I’m so glad to hear it, Elizabeth!!
Thank you! Brought it to supplement Christmas dinner and everyone (vegans and non vegans) loved it. I’ll be making it again. I had some extra black beans in the fridge at the time and tossed those in too.
I’m so glad you enjoyed it! It’s one of my favorites 🙂
My vegetarian daughter just had her second baby. I am making a couple dinners for her and asked if she had any requests. She said “what about that curry, sweet potato, lentil dish you made, — we loved that!”
So my hat is off to you! Thank you for sharing this delicious recipe with ingredients I wouldn’t have guessed went together so well. We all love it!
That’s so nice to hear!! Congratulations to your daughter!
Thank you very much. It was good, actually I have a question can I but it in fridge??
Yes, you can store in the refrigerator for up to 4-5 days
This is a go to for me! I love it so much. It’s heaps good to do while camping and feeds a crowd. Thanks!
This was an easy, super healthy dish. I will make it again and again!! Thank you.
So glad you enjoyed it!!
I’ve just made your recipe in the crock pot pressure cooker on low for 15 minutes and it’s perfect! I doubled the recipe and made 9 meals. 7 of which are in the freezer. Had a little taste and I absolutely love it – thank you!
Awesome! And so good to know!
I made this a few days ago, and everyone in my family loved it. Thanks for the unique and delicious recipe!
So glad everyone enjoyed it!!
Can this be done in an instapot?
I’m sure it could but I have never made it in the instant pot so I can’t say for sure what the cook time would be.
We are not fans of curry but are of the rest of the ingredients. What would you use as a substitute?
Hmmm, you could just try leaving it out and adding a bit more of the other spices and see how that tastes! Or you might be surprised how delicious the curry powder is with the coconut milk in this recipe 😉
Great dish. Thanks. I figured out the hard way that for the simmer portion, I think the pot was meant to be covered? My wife said that that should have been obvious to me, but it wasn’t. Oh well. Ended up cooking covered, with a little more broth, for another 30 min to get the lentils and quinoa softer.
Oh yes, covered, sorry about that! Glad it turned out anyway though and that you enjoyed it!
Followed the recipe and it came out perfect. Served it with some garlic naan and an ice cold beer. Very happy! Excellent recipe!
That sounds like the perfect way to serve it! So Glad you enjoyed it 🙂
Has anyone made this and frozen it? I’m looking for delicious vegan gluten-free make-ahead recipes to take to an ailing friend and this sounds perfect.
Yes! It works great! I usually just thaw for a few hours before adding it to the pot to heat up 🙂
Just made this, used butternut squash instead of sweet potato (should be put in when ~20 minutes are left, it cooks pretty quick) and it is DELICIOUS. I served over steamed kale for an extra green element in addition to the cilantro.
Awesome!! I’m so glad you enjoyed it! 🙂
Hi! I am making food to bring to a large gathering a ways away. If I made this the night before and reheated it once I got there, would that throw off the texture? If not, what is the best way to reheat it? Thank you!
I don’t think so! I would just re-heat in a pot on the stove until it’s hot
Just made this — exactly according to the recipe — and we LOVED it! So delicious! Thanks for the recipe!
Yah! So glad you enjoyed it! 🙂
Anyone sub cashew milk for coconut? Not crazy about coconut taste or texture.
I just like the coconut milk because of the flavor it it gives to the curry, so you could definitely sub cashew milk if you prefer that instead 🙂
This is the B O M B!!! I loved it. I was skeptical because even though I liked all of the ingredients, I wasn’t sure I liked them all together. I am now a BELIEVER! It makes a lot so it will be my lunch for a few days. I’m going to try and freeze it and see how it does. If it does well then I will have food for weeks too come ???? Thanks for sharing this.
Yah!! I’m so glad you enjoyed it! It’s one of my favorites 🙂