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One Pot Coconut Curry Quinoa Lentil & Sweet Potatoes

67 Comments Dairy Free, Dinner, Gluten Free, One Pot Meals, Vegan, Vegetarian

An easy, filling and flavorful vegan one pot meal!

One Pot Coconut Curry Quinoa Lentils & Sweet Potato - A delicious and easy vegan one pot dinner! Dinner-Vegetarian-Gluten Free- One Pot

This might not be the prettiest meal that I’ve ever made, but it is one of the tastiest!  Do you all cook with curry powder much?  I didn’t start using it until a few years ago and now I can’t get enough of it.  I think I’d pretty much eat anything if it had curry in it 🙂

And, it happens to go really well with quinoa, lentils and sweet potato, which happen to be a few of my favorite foods!

One Pot Coconut Curry Quinoa Lentils & Sweet Potato - A delicious and easy vegan one pot dinner! Dinner-Vegetarian-Gluten Free- One Pot

This meal is kinda in-between a stew and a quinoa bowl.  It’s all cooked together with some creamy delicious coconut milk and veggie broth, but all the liquid is absorbed so it’s not quite a soup.  It’s also a really comforting meal, but I’m hoping the one-potness of it makes it acceptable for summer too 🙂

One Pot Coconut Curry Quinoa Lentils & Sweet Potato - A delicious and easy vegan one pot dinner! Dinner-Vegetarian-Gluten Free- One Pot

These days, my favorite meals are ones I can just throw into a pot, stir a few times and then viola, dinner is ready!  They’re easy, don’t require much work or attention and they’re pretty tasty too!

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One Pot Coconut Curry Quinoa Lentil & Sweet Potatoes

★★★★★ 4.9 from 17 reviews
  • Author: She Likes Food
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x
  • Category: Dinner, One Pot, Vegan, Gluten Free
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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

  1. Add all ingredients to a large pot and stir until combined.  Bring mixture to a boil, reduce to a simmer and simmer until liquid has absorbed and quinoa, lentils and sweet potato are cooked through, 50-60 minutes.
  2. 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.

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

One Pot Coconut Curry Quinoa Lentils & Sweet Potato - A delicious and easy vegan one pot dinner! Dinner-Vegetarian-Gluten Free- One Pot

Comments

  1. This recipe is easy and delicious! I made it exactly following the recipe (I chose to use full fat coconut milk for a richer flavor) and it is perfect. You’re right, it isn’t the prettiest meal I’ve ever seen, LOL, but it is so tasty and healthy, and it is so nourishing and nutritious that I feel great about eating it.

    Reply

    • Yah! That is so nice to hear, Katie! I like using the full fat coconut milk too 🙂 So glad you liked it!

      Reply

  2. Hi Izzy. I made this dish last night for my lunch today. It is delicious! Never thought lentils and coconut milk would make such a great combination. Mine does not look fluffy and light like yours. It looks dark and mushy but I don’t mind. The taste is there. I do not like sweet potatoe so I did not add it. Love one pot recipies. Keep them coming!

    Reply

    • I’m so glad you liked it, Rosy! Coconut milk is one of my favorite ingredients to cook with and makes everything taste rich and delicious! I love one pot recipes too! 🙂

      Reply

  4. love your recipe, but look @ the sodium content is it 1,622 per serving? I used no salt veg,broth, almond milk, 1/4 tsp.of salt,and even my kids like it, thank you so much, keep the coming.

    Reply

    • Hi Marcy, I use another site to calculate the nutritional information so it’s hard to say what kind of broth they pulled. I’m so glad you and your kids liked it! My one year old loves it 🙂

      Reply

  5. Made this for a friend’s pot luck dinner after their wedding. It was delicious and the pot was completely gone! My first experience with you. I’m moving back to a healthier way of eating. Do you have any ideas for substitutions on the tomato based and pepper products (enchilada sauce, etc.) as I don’t eat nightshades.

    Thanks so much for all your creativity.

    Reply

    • That is so great to hear, Jean! I’m so glad that everyone liked it! It’s not quite the same but I like to do a lot of pestos or cashew based cheese sauces instead of red sauce. They’re easy to make and I like them even more than red sauce! I also have a pumpkin enchilada sauce that you might like! (you can search for it at the top of the page) 🙂

      Reply

  6. This was absolutely delicious! Thank you for sharing it. Wondering how it freezes?
    Excited to try new recipes from your site. 🙂
    Thanks!

    ★★★★★

    Reply

    • Thanks, Carrie! I’m so glad you enjoyed it! It’s one of my favorites 🙂 I haven’t frozen it myself, but I don’t see why it wouldn’t freeze well!

      Reply

    • Hi Carlene, Yes, I think it can easily be done in a crockpot, but I have never tested it that way so I don’t have any info on cook time or temps. I’m hoping to try it out soon though and will update the recipe with directions once I do 🙂

      Reply

  10. I want to sincerely thank you for this recipe. I spent 28 years of my life avoiding curry powder because I was uncertain I’d like the taste. This was the first recipe I tried when my boyfriend asked if we could please bring some curry into our weekly meal plans, and it converted me! I enjoyed it do much I’ve stretched my culinary wings, experimenting with other curry- and Indian-based dishes. Thank you for opening my eyes!

    ★★★★★

    Reply

    • Aww, thank you so much for the kind words!! I’m so glad you enjoyed the recipe and that you experimented with curry! It’s one of my favorite spices to use! 🙂

      Reply

  11. Absolutely love this dish! Hardly ever comment on things but I’ve made this so many times I just had to say how much I’ve loved it. I’ve added frozen peppers and onions into the mix for some extra color and veggies and it’s delicious! So quick and easy. I’ve also made this in the crockpot on high for about 3 hrs and turned out well that way too.

    ★★★★★

    Reply

    • Yah! I’m so glad you liked it and that you have made it a few times! I’ve wondered if it would work well in the crockpot, so I appreciate that info! Thanks so much for the review! 🙂

      Reply

  12. It’s not much to look at, but I really liked it. I think it makes more than 4 large servings though!

    ★★★★★

    Reply

  13. I stumbled across your page because I was looking for something to cook for my boyfriend and me.
    I found this recipe and wanted to give it a try. It was so good, healthy and nutritious. I’d recommend this to all of my friends. Thanks for sharing such an awesome meal

    ★★★★★

    Reply

    • Summer covered but check it a few times to make sure it’s not sticking to the bottom. Yes, water will work great!

      Reply

  15. Hi!! This recipe is amazing and tasty ! Thank you so much for sharing! as a full time working mum, its so easy to cook and I have enough for a few nights, its a big hit with my 17 month old son ! he loves it! Thank you 🙂

    Reply

  17. Wow !! This taste amazing !!! Thank you so much for the easy recipe It will definitely be made frequently over the colder months.
    I bet this is nice cold as well will try tomorrow for my packed lunch ????

    ★★★★★

    Reply

  18. I used garbanzo beans instead of lentils and used my insta pot. It turned out great!
    I’d really love a whole cookbook of vegan gluten free Instapot recipes, jack pot of insta pot.
    Thx for this great recipe!

    ★★★★★

    Reply

    • I’m so glad you enjoyed it! I got an instant pot a while ago but haven’t used it a ton yet, I do want to try to come up with more instant pot recipe though!

      Reply

  20. This is one of the most delicious things I have ever put in my mouth and so simple… It reminds me of a kitchadi but quinoa is healthier than rice so this just really soothes my soul and hits the spot… Plus so so simple and easy thank you so much!!!!

    ★★★★★

    Reply

  21. 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.

    ★★★★★

    Reply

    • 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 🙂

      Reply

  23. Just made this — exactly according to the recipe — and we LOVED it! So delicious! Thanks for the recipe!

    ★★★★★

    Reply

  24. 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!

    Reply

  25. 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.

    ★★★★★

    Reply

  26. 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.

    Reply

  27. Followed the recipe and it came out perfect. Served it with some garlic naan and an ice cold beer. Very happy! Excellent recipe!

    ★★★★★

    Reply

  28. 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.

    Reply

    • 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 😉

      Reply

    • 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.

      Reply

  31. I made this a few days ago, and everyone in my family loved it. Thanks for the unique and delicious recipe!

    ★★★★★

    Reply

  32. 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!

    ★★★★★

    Reply

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