When the days start to cool and you’re craving a meal that warms you from the inside out, this Chicken Sweet Potato and Lentil Curry is exactly what you need. It’s a hearty and filling one-pot dish that blends tender chicken, creamy lentils, and naturally sweet potatoes in a rich, fragrant coconut curry sauce. Perfect for easy weeknight dinners or when you want healthy comfort food without fuss, this curry is a nutrient-packed delight that satisfies every craving.
Whether you’re diving into meal planning chicken recipes, looking for high protein meals that are budget-friendly, or hunting down the best meal prep plans to keep your week on track, this recipe has got you covered. The beauty? It’s all cooked in one pot, making cleanup a breeze, and it freezes beautifully for prepared meals for two or family dinners. Let’s talk about why this curry should be on your rotation, how to make it, and some handy tips to take it to the next level.
Why You’ll Love This Recipe
This curry strikes the perfect balance of protein, fiber, and wholesome carbs to keep you fueled and full. The chicken adds that high protein ready made meals vibe, while sweet potatoes bring natural sweetness and complex carbs. Red lentils add creaminess and pack in fiber and iron, making this dish a nourishing powerhouse.
It’s also incredibly simple to make: just one pot, one stovetop, and about 40 minutes later, you have a cozy, comforting dinner waiting for you. Plus, it’s naturally gluten-free and dairy-free — ideal for many low calorie high nutrition meals plans. And because it’s so versatile, you can easily customize it to suit your taste or dietary needs.
What Makes This Recipe Special?
What truly makes this curry stand out is the layering of warm, aromatic spices like curry powder, cumin, and turmeric, combined with creamy coconut milk that gently cocoons the tender chicken and soft sweet potatoes. It’s a high macro meal packed with flavor but not overly complicated.
The use of red lentils is a smart choice because they cook quickly and break down, creating a silky texture without adding heaviness. The sweetness of the potatoes balances the earthiness of the spices, making every bite comforting yet vibrant.
Lastly, it’s a fantastic meal prep microwave lunch option. Cook a big batch, store it in portions, and enjoy easy reheats throughout the week without losing that fresh-from-the-stove taste.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 medium sweet potato, peeled and diced
- 1 cup dried red lentils, rinsed
- 1 can (14 oz) coconut milk
- 2 cups low-sodium chicken broth
- Salt and pepper, to taste
- Juice of 1/2 lemon (optional)
- Fresh cilantro, for garnish
How to Make It Step-by-Step
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and fragrant, about 3-4 minutes. This builds the flavorful base for your curry.
- Add the minced garlic and grated ginger, cooking for an additional minute to release those warm, spicy aromas.
- Sprinkle in the curry powder, cumin, and turmeric. Stir constantly for about 30 seconds to toast the spices—this step really awakens their flavors.
- Add the chicken pieces and cook until they’re browned on all sides, about 5 minutes. This seals in the juices and adds depth to the curry.
- Stir in the diced sweet potatoes, rinsed red lentils, coconut milk, and chicken broth. Mix everything well to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 25-30 minutes, or until the lentils and sweet potatoes are tender and the sauce has thickened beautifully.
- Season with salt, pepper, and lemon juice if you want a little extra brightness.
- Garnish with fresh cilantro and serve warm, ideally with fluffy rice or soft naan bread for soaking up every last bit of that delicious sauce.
Tips for Best Results
- Don’t skip toasting the spices—they add a fragrant depth that transforms the curry from ordinary to extraordinary.
- Use red lentils for a creamy texture that melds into the sauce; if you prefer more bite, green or brown lentils work too but require longer cooking.
- Let the curry simmer gently—too high heat can toughen the chicken or burn the bottom.
- Peel the sweet potatoes for a smoother texture, but if you like extra fiber and a rustic feel, leave the skins on.
- Taste and adjust seasoning toward the end—sometimes a pinch of salt or a splash of lemon juice makes all the difference.
Ingredient Substitutions & Variations
- Swap chicken for chickpeas or white beans for a best vegan meal prep option that’s just as satisfying.
- Add leafy greens like spinach or kale in the last 5 minutes of cooking for an extra nutrient boost.
- Substitute sweet potatoes with butternut squash or pumpkin if you want a slightly different sweetness and texture.
- For a vegetarian or vegan curry, use vegetable broth and tofu or tempeh instead of chicken.
- Crank up the heat by tossing in fresh chilies or red pepper flakes.
- Stir in a spoonful of peanut butter near the end for a rich, creamy twist that amps up the flavor.
Serving Suggestions
This curry is fantastic served over a bed of fragrant basmati or jasmine rice, perfect for soaking up the luscious sauce. You can also enjoy it with warm naan or flatbreads for a more hands-on meal.
For a lighter option, pair it with steamed quinoa or cauliflower rice to keep it low-carb while still being high protein high carb low fat meals friendly.
Add a simple side salad or roasted vegetables to round out your healthy meal plans for two or family dinners.
Pairing Ideas (Drinks, Sides, etc.)
A chilled glass of crisp white wine like Sauvignon Blanc complements the spice and creaminess beautifully. If you prefer non-alcoholic, iced green tea or sparkling water with lemon refreshes the palate between bites.
Serve alongside cucumber raita or a cooling yogurt dip to balance the warm spices, or enjoy with vegetable samosas for a festive touch.
How to Store and Reheat Leftovers
Store leftovers in airtight containers in the refrigerator for up to 4 days. When reheating, warm gently on the stove or microwave in 1-2 minute intervals, stirring between heats to ensure even warming.
This curry freezes exceptionally well for up to 2 months. Thaw overnight in the fridge and reheat gently before serving for a quick, nourishing ready made protein meal anytime.
Make-Ahead and Freezer Tips
Prepare the curry fully, then portion it into freezer-safe containers for effortless meal prep during busy weeks. This makes it one of the best dinner prep meals you can rely on.
Freeze individual portions for meals for 2 delivered style convenience, perfect for grabbing and heating up on those hectic days.
Common Mistakes to Avoid
- Overcooking the chicken can dry it out; remove the lid if needed but keep a gentle simmer.
- Adding lentils too late or not rinsing them can affect the texture and flavor.
- Forgetting to toast spices leaves the curry less aromatic.
- Overloading the pot with too many ingredients at once can dilute the flavors.
Frequently Asked Questions (FAQ)
Can I use green or brown lentils instead of red?
Yes, but green or brown lentils take longer to cook and hold their shape more, giving a firmer texture.
Do I need to soak the lentils?
No, red lentils don’t require soaking—just rinse them well before cooking.
Can I make this in a slow cooker?
Absolutely. Combine all ingredients and cook on low for 6-7 hours or high for 3-4 hours.
Is this curry spicy?
Not by default. You can add chili flakes or fresh chilies for heat.
Can I use pre-cooked chicken?
Yes, stir it in during the last 10 minutes just to warm through.
What goes well with this curry?
Rice, naan, quinoa, or simply enjoy as a stew.
Can I use light coconut milk?
Yes, but the curry will be less creamy and slightly thinner.
How do I thicken the curry if it’s too watery?
Simmer uncovered to reduce liquid or mash some of the lentils and sweet potatoes.
Can I add other vegetables?
Definitely! Bell peppers, zucchini, peas, or carrots all work beautifully.
Is this dish freezer-friendly?
Yes, it freezes and reheats wonderfully.
Cooking Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Measuring spoons and cups
- Wooden spoon or spatula
- Ladle for serving
These simple tools will help you whip up this high protein microwave meal with ease and confidence.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Chicken Sweet Potato and Lentil Curry
Ingredients
- 1 lb boneless skinless chicken breast or thighs, cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 medium sweet potato, peeled and diced
- 1 cup red lentils, rinsed
- 14 oz canned coconut milk
- 2 cups low sodium chicken broth
- to taste salt and pepper
- 1/2 piece lemon juice (optional)
- for garnish fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in curry powder, cumin, and turmeric; cook for 30 seconds to toast the spices.
- Add cubed chicken and cook until browned on all sides, about 5 minutes.
- Add diced sweet potatoes, rinsed lentils, coconut milk, and chicken broth. Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, until lentils and sweet potatoes are tender.
- Season with salt, pepper, and lemon juice if using. Stir well.
- Garnish with chopped fresh cilantro and serve warm with rice, naan, or your favorite side.
