As soon as the weather starts to cool down, this is one of the recipes I find myself making on repeat. It’s hearty without feeling heavy, packed with pantry staples, and reheats beautifully… which is exactly what I want from a meal prep recipe.
This Lentil Tomato Sweet Potato Curry combines tender lentils, sweet potatoes, tomatoes, warming spices, and vegetables into a comforting meal that tastes even better after a day or two in the fridge. Whether you’re meal prepping lunches for the week or looking for a cozy dinner that leaves you with leftovers, this recipe delivers.
Why I Love This Curry
There are a lot of curry recipes I enjoy, but I keep coming back to this one because it fits real life.
I love that it’s filling without relying on expensive ingredients, and it’s incredibly forgiving if I need to swap vegetables based on what’s already in my fridge. The lentils and sweet potatoes make it satisfying enough to stand on its own, while the tomatoes and spices keep every bite bright and flavorful.
One of my favorite things about this recipe is that the flavors deepen after a day in the fridge. It’s one of those meals I genuinely look forward to eating as leftovers, which isn’t true for every meal prep recipe.
A few words about this Lentil Tomato Sweet Potato Curry
I first stumbled upon a version of this recipe during a trip to a small, family-run spot near my house. The blend of spices and the richness of the dish smelled amazing. Since then, I’ve tweaked and tested various iterations until I landed on this perfect blend of flavors.
Cooking Tips for this Curry
- Spices: Don’t shy away from the curry powder. They’re what make this curry truly stand out. If you’re sensitive to heat, you can adjust the amount of curry powder to suit your taste, or use a sweet curry powder instead of, say, a red curry powder. Experiment!
- Lentils: I prefer brown or green lentils for their texture, but feel free to experiment with what you have on hand. Red ones will work, too, but keep in mind they cook more quickly and tend to split open, making the soup a bit starchier than you might expect!
- Consistency: If you like your curry thicker, let it simmer for a few extra minutes. For a thinner consistency, add a bit more vegetable broth.
- Substitutions: Feel free to use summer squash instead of zucchini, or fresh tomatoes instead of canned. In fact, the combination of ingredients makes this curry great candidate for September. That’s when our gardens still have tomatoes and zucchini, but it’s starting to feel cooler and we’re starting to crave root veggies.
How to Store and Serve this Lentil Curry
This curry preps great and stores well in the fridge in an airtight container for up to 4 or 5 days. You can also freeze it for a few months. Just defrost in the fridge overnight, reheat on the stove or in the microwave.
In the meantime… when it’s time to eat, I love serving this curry with a dollop of plain yogurt to cool things off, and a sprinkle of fresh cilantro. It pairs beautifully with a slice of crusty bread or fluffy basmati rice. It’s also fantastic for meal prep, as the flavors deepen when stored in the fridge and reheats really well. (Pro tip: You might need to add a little bit of water to this curry when you reheat it!)
Easy Ingredient Swaps
One of our favorite things about this recipe is how flexible it is.
Try:
- Summer squash instead of zucchini
- Fresh tomatoes when they’re in season instead of canned tomatoes
- Kale or spinach stirred in during the last few minutes of cooking
- Chickpeas for an extra boost of texture
- Full-fat coconut milk if you’d like a creamier curry
This is actually one of our favorite recipes to make in early fall. Garden tomatoes and zucchini are still plentiful, but cooler evenings start calling for heartier meals. It’s a great bridge between summer produce and cozy comfort food.
A WWL Perspective
One mistake I’ve seen people make with meal prep is assuming every recipe needs to be perfectly portioned and planned for the entire week.
In reality, flexible recipes like this one often work even better. Make a batch, enjoy it for a couple of lunches, freeze another portion, and leave room for dinners out or leftovers from another recipe.
Meal prep isn’t about filling every container in your fridge—it’s about making future you’s week a little easier. Having a nourishing meal like this ready to go means one less decision on a busy day.
This Lentil Tomato Sweet Potato Curry isn’t just a meal; it’s a warm hug in a bowl. It’s a reminder of how simple ingredients can come together to create something truly magical. I hope this recipe brings as much warmth and joy to your table as it has to mine.
Happy prepping!
BTW… This recipe is part of our $25 Meal Prep Meal Plan!
CHECK OUT THESE OTHER CURRY FUELED RECIPES!
Budget-Friendly Lentil Tomato Sweet Potato Curry
Instructions
-
Cook the rice: add the rice and water with a pinch of salt to a pot. Bring the mixture to a boil, then cover and reduce to a simmer. Let it cook for 10 minutes, then turn off the heat and let it steam for an additional 10 minutes. No peeking or stirring!
-
Cook the lentils: in another pot, add the lentils and water. Bring to a boil, then cover and let the lentils cook over low heat for 15-20 minutes, until they’re tender to the bite. Cook time can vary based on different colors of lentils. Drain and set aside.
-
For the curry: Add 1 TBSP olive oil to a large pan over medium heat. After a minute or two, add the onions with a pinch of salt. Let the onions cook down for 5-7 minutes.
-
Add the curry powder and ginger if using. Stir well to coat and cook for 2-3 minutes. Then add the sweet potato and canned diced tomatoes. Bring the mixture to a simmer and cook for 10 minutes. Add the zucchini and cook for an additional 5-10 minutes (until the sweet potato is soft).
-
When the sweet potatoes are cooked through, taste the curry and adjust spices or add more salt. If you have curry paste, cumin or garam masala, add 1-3 teaspoons at this point. Then stir in the cooked lentils.
-
If using coconut milk, turn the heat down and add the coconut milk. Stir to combine. Cook on medium-low heat for about 10 minutes, so that some of the liquid evaporates. For a thicker curry, keep cooking. You may also want to add more salt.
-
Assemble: Divide the rice between three meal prep containers, followed by the curry. Let cool for 15-20 minutes before storing in the fridge.
Frequently Asked Questions
Can I freeze this curry?
Absolutely. Freeze in airtight containers for up to 3 months and thaw overnight in the refrigerator before reheating.
Can I make this ahead?
Yes! In fact, we think it tastes even better the next day after the spices have had time to meld.
Is this recipe spicy?
That depends on your curry powder. Most standard curry powders are fairly mild, but every brand is different. Start conservatively and adjust to your taste.
Can I add protein?
Definitely. While the lentils provide plenty of plant-based protein, this curry is also delicious with cooked chicken, tofu, or chickpeas.
