Sweet Potato, Cauliflower, & Red Lentil Curry

Last Updated on November 24, 2025 by Christin Gillespie

Vegan Sweet Potato, Cauliflower, & Red Lentil Curry is an easy weeknight recipe that is made with healthy ingredients. With hearty veggies, protein-rich red lentils, creamy coconut milk, juicy tomatoes, and warming spices, this one-pot curry is the perfect meal of cozy comfort!

As the temperatures drop, that means it time to turn up the comfort in a healthy vegan way, and this curry has been hitting the spot.

Each ingredient in this Sweet Potato, Cauliflower, & Red Lentil Curry recipe brings something special. The sweet potatoes add natural sweetness, cauliflower florets add heartiness, lentils amp up the protein, coconut milk makes it creamy, diced tomatoes include some juiciness, and a blend of Indian-inspired spices ties this vegan curry all together.

Packed with good-for-you deliciousness, easy to make, and may I say it’s even better as leftovers. Truly, this sweet potato lentil curry is a weeknight winner!

Why You’ll Love This Cauliflower Lentil Curry Recipe

• Fast & Fuss-Free: This vegan curry recipe is the perfect busy weeknight meal, as it just requires a handful of healthy ingredients, one pot, and about 30 minutes to make.
• Loaded with Spice: Infused with Indian-inspired spices, each bite will warm you right up from the inside out.
• Creamy & Dairy-Free: Thanks to the addition of coconut milk, it makes this vegan curry super rich and dreamy without the need for any dairy products.
• Great for Meal Prep: As a matter of fact, this curry is even better the next day. Hello, cozy leftovers!

What You Need to Make this Vegan Lentil Curry

• Organic Yellow Onion: For depth and natural sweetness, yellow is best, but white will do if that’s what you’ve got.
• Organic Garlic: Please don’t swap with garlic powder, as fresh is optimal to build flavor.
• Organic Spices: Organic curry powder, ground cumin, ground turmeric, sea salt, and black pepper are used to infuse this healthy vegan curry recipe with all those bold, Indian-inspired flavors.
• Organic Red Lentils: Packed with plant-based protein, full of fiber, and loaded with antioxidants. Stick with rinsed red lentils for this specific vegan curry recipe.
• Organic Cauliflower Florets: Fresh or frozen work great, as they both are full of nutrients and provide this curry with extra volume.
• Organic Sweet Potato: Chopped up for extra heartiness, natural sweetness, and a whole lot of yummy nutrition benefits. If you’re curious, organic garnet sweet potatoes are my go-to.
• Organic No-Salt-Added Canned Tomatoes: Diced or crushed work great. The juicy tomatoes add acidity to balance the rich coconut milk. I love Jovial Foods, as their tomatoes are free of calcium chloride, salt, preservatives, and additives.
• Organic Full-Fat Unsweetened Coconut Milk: Whatever you do, don’t skip this ingredient. This is what makes the curry super creamy without a drop of dairy. My favorite brand is Native Forest, as their organic full-fat unsweetened coconut milk is made with just organic coconut and filtered water. No gums, additives, or fillers!

How to Make This Easy Vegan Red Lentil Curry Recipe

1. Sauté the Onion & Spice It. Warm a large pot over medium heat. Add the diced onion and sauté for 3 minutes. Once soft, add the minced garlic and spices. Stir until well combined.
2. Cook. Add the sweet potatoes, cauliflower florets, rinsed red lentils, tomatoes, coconut milk, and spring water. Bring to a boil and simmer for 20–25 minutes, uncovered, stirring every 5 minutes or so.
3. Blend. For an extra-thick and creamy curry, pulse with an immersion blender directly in the pot. a couple of times. Alternatively, scoop out a few ladles and transfer it to a high-speed blender. Blend until smooth and stir back into the pot.
4. Serve. Divide the vegan curry between bowls and garnish with fresh cilantro. Enjoy!

Tips to Create the Best Sweet Potato Lentil Curry

• Organic Lentils: Please don’t substitute with black, green, or brown lentils here, as they will cook differently.
• Organic Full-Fat Unsweetened Coconut Milk: Quality matters, and the brand of coconut milk can make or break the curry. I recommend Native Forest, as their coconut milk only contains organic coconut milk and filtered water. No gums, additives, or fillers!
• Don’t Skip the Blend: Blending about a third of the curry is highly recommended, as it thickens it up and creates a velvety consistency.
• Add More Veggies: Sauté an organic bell pepper or carrot with the onion, or stir in some spinach after blending.

Storing and Reheating

• Storing: Transfer the cooled curry to a glass container with a lid and refrigerate for up to 4 days.
• Reheating: To reheat, transfer your portion to a pot on the stovetop over medium heat, adding a few splashes of water to loosen it up.

More Healthy Vegan Recipes You’ll Love

• Roasted Cinnamon Apple Butternut Squash Soup
• Vegan Purple Sweet Potato, Black Bean, & Kale Enchilada Bake with Avocado Crema
• Vegan Pumpkin Quinoa Mac & Cheese
• Vegan Lentil Bolognese Stuffed Spaghetti Squash

If you create this Sweet Potato, Cauliflower, & Red Lentil Curry, or any other recipe on the blog, please leave a rating and review below. I love hearing from you, and your comment helps others discover the blog as well. Be sure to follow along on Pinterest, Instagram and TikTok for even more healthy content!

Xoxo.

CMG.

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