Dinner Recipe

Massaman Inspired Curry with Sweet Potato & Lentil

Vegan Massaman Curry with Sweet Potato and Lentil


Vegan Massaman Curry with Sweet Potato and Lentil

Massaman Inspired Sweet Potato & Lentil Curry

Inspired by the peanut based massaman curry, I've made a version based on what was in my cupboards. Luckily it turned out absolutely delicious I wanted to share the recipe with you.
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 23 minutes
Servings 4 people


For the curry

  • 1 tbsp olive oil
  • 1 white onion finely diced
  • 4 large cloves garlic finely diced
  • 1 red chilli finely chopped
  • 1 thumb sized piece of ginger (½ grated and ½ chopped finely)
  • 2 stalks fresh lemongrass
  • 400 ml veg stock
  • 90 g red lentils ½ cup
  • 1 tsp tamari
  • 1 tbsp peanut butter
  • 400 ml tinned coconut milk


  • 1 red pepper cut into large slices
  • 1 medium sweet potato
  • 70 g fresh or frozen spinach

Spices & seasoning

  • ½ tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ tsp ground cardamom
  • ¼ tsp cinnamon
  • ½ tsp ground dried coriander
  • ½ tsp turmeric
  • 2 bay leaves

To garnish

  • 1 lime quartered
  • 2 spring onions finely chopped
  • 1 tsp black & white sesame seeds
  • Drizzle chilli olive oil


  • Heat the olive oil in a large pan, when hot add the diced onion and chilli and fry for around 4-5 minutes
  • Add the chopped ginger and pepper chunks and fry for a further 3-4 minutes before adding the finely chopped garlic and allow to cook before tossing in the sweet potato chunks
  • Stir in the spices, lemongrass stalks and bay leaves and heat for a few minutes before adding the lentils and stock
  • Bring to a simmer for 10 minutes then turn the heat down to a medium temperature whilst adding the tamari, grated ginger, peanut butter with a generous pinch of salt and bubble for a further 15 minutes until the lentils have softened
  • Once the lentils have broken down add the spinach and coconut milk and stir together, giving a taste test after a few minutes - this is the perfect chance to add any more seasoning or spice to your preference
  • Serve up with basmati rice or naan (or both) with a fresh squeeze lime, sprinkle of sesame seeds and finely chopped spring onion
  • Enjoy!


  • if you have pre-soaked your lentils you will only need around 400ml of water + stock cube, however if cooking them from scratch, rinse them and add an extra 200-300ml water to the pot when cooking
  • Don't forget to take the lemongrass stalks out of the curry before serving
Keyword curry recipes, massaman, peanut bassed curry, peanut recipes, vegan curry

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4 portions with rice / naan

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  • Katherine
    July 14, 2020 at 3:36 pm

    We made this last night and it was absolutely delicious! Lost the lemon grass somewhere from the checkout to home so had to go without but otherwise followed recipe exactly. So good and very easy to make. Thank you for the great recipe! You always make everything look so beautiful I want to try it all!!

    • lucyandlentils
      July 16, 2020 at 2:07 pm

      Wow, thank you so much for sending this message. It absolutely makes my day to hear that! I really hope you enjoy this (and any other recipes)! xx

    • lucyandlentils
      July 27, 2020 at 2:57 pm

      Wow, thank you so much Katherine, that has made my day to hear. Thank you! x

  • Lyndon Baxter
    March 8, 2021 at 7:28 pm

    4 stars
    Wonderful recipe! The only thing is I think too much liquid.
    400g coconut + 700ml stock. I’d probably cut the liquid back to 800ml and add extra as needs be.

  • Liz Hughes
    June 16, 2021 at 7:53 am

    5 stars
    Your recipes are so gorgeous. I’m going to try and impress my daughter with them.x

  • ashok
    June 26, 2021 at 6:18 am

    5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

  • Lisa
    October 26, 2021 at 12:37 am

    5 stars
    I love this!! All of the yummy spices – such a good dish for a cool fall day. Thank you for sharing 🙂