Curried Sweet Potato and Lentil Chowder

Name: Curried Sweet Potato and Lentil Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoon (30 ml) olive oil; 1 medium onion (200 g) yellow onion, medium, diced; 3 cloves (15 g) garlic cloves, fresh, minced; 1 tablespoon (12 g) fresh ginger, finely minced; 2 tablespoon (15 g) curry powder, preferably Madras or medium heat; 2 medium (450 g) medium sweet potatoes, peeled and cubed into ½-inch (1.3 cm) pieces; ¾ cup (150 g) red lentils, dried, rinsed; 4 cup (960 ml) vegetable broth; 1 can (13.5 oz) (400 ml) full-fat coconut milk; ¾ teaspoon (4½ g) kosher salt or sea salt; ¼ teaspoon (½ g) black pepper, freshly ground; 1½ tablespoon (22 ml) fresh lime juice (optional); ¼ cup (8 g) fresh cilantro, chopped, chopped (optional)

From the MyKitchenBank Kitchen

A warm, nourishing chowder featuring sweet potatoes, creamy red lentils, and coconut milk infused with Indian curry spices. Ready in under an hour, naturally vegan, and deeply satisfying with complex flavor from bloomed spices.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: Makes 4 servings (about 6 cups)

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Ingredients

4 servings

2 tablespoon (30 ml) olive oil
1 medium onion (200 g) yellow onion, medium, diced
3 cloves (15 g) garlic cloves, fresh, minced
1 tablespoon (12 g) fresh ginger, finely minced
2 tablespoon (15 g) curry powder, preferably Madras or medium heat
2 medium (450 g) medium sweet potatoes, peeled and cubed into ½-inch (1.3 cm) pieces
¾ cup (150 g) red lentils, dried, rinsed
4 cup (960 ml) vegetable broth
1 can (13.5 oz) (400 ml) full-fat coconut milk
¾ teaspoon (4.5 g) kosher salt or sea salt
¼ teaspoon (0.5 g) black pepper, freshly ground
1½ tablespoon (22 ml) fresh lime juice (optional)
¼ cup (8 g) fresh cilantro, chopped, chopped (optional)

Equipment (6)

Large pot or Dutch oven, 5–6 quart (5–6 liter) capacity
Cutting board
Chef's knife
Wooden spoon or silicone spoon
Measuring cups and spoons
Can opener

Steps

Before you start

Prep the sweet potatoes: peel and cube them into ½-inch (1.3 cm) pieces before starting, or prepare them while the aromatics cook
Measure all ingredients and have them ready so you can move fluidly through the cooking steps
Use low-sodium vegetable broth to control the final saltiness of the soup
If using curry powder that's been open for several months, consider opening a fresh container—curry powder loses potency over time

1
Sauté the aromatics
- Heat 2 tablespoons olive oil in a large pot (5–6 quart capacity) over medium heat.
- Once the oil is shimmering (about 1 minute), add the diced onion and cook for 3 minutes, stirring occasionally, until the onion is softened and beginning to turn translucent.
- Add the minced garlic and finely minced ginger, and sauté for 1 minute more until very fragrant with no raw bite remaining.
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Ready when: onion softened and translucent, garlic and ginger very fragrant
2
Bloom the curry powder
- Add 2 tablespoons curry powder to the pot and stir constantly for about 1 minute.
- The spices will release their aroma and deepen slightly in color as they warm in the oil.
- This blooming step mellows the spice flavor and prevents the finished soup from tasting raw or harsh.
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Ready when: spices very fragrant and color slightly deepened
Tip: Blooming the spices in hot oil is essential—it mellows their sharp edges and creates a rounded, complex flavor base.
3
Add vegetables and liquid
- Add the cubed sweet potatoes (2 medium, about 450 g), rinsed red lentils (¾ cup / 150 g), and 4 cups (960 ml) vegetable broth to the pot.
- Stir well to combine and scrape up any flavorful browned bits from the bottom.
- Increase the heat to medium-high and bring the mixture to a boil, about 5–7 minutes.
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Ready when: rolling boil, steam rising steadily
Tip: Rinsing the red lentils removes excess starch and helps prevent the soup from becoming too thick or gluey as the lentils break down.
4
Simmer until vegetables soften
- Once the soup reaches a boil, reduce the heat to medium-low and partially cover the pot with a lid (leaving a small gap for steam to escape).
- Simmer gently for 20–25 minutes, stirring occasionally, until the sweet potatoes are very tender when pierced with a fork and the red lentils have largely broken down into the broth, creating a creamy, partially chunky texture.
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Ready when: sweet potatoes very tender when pierced with a fork; lentils mostly dissolved, broth thickened and creamy
5
Add coconut milk and season
- Stir the full-fat coconut milk (1 can, 13.5 oz / 400 ml) into the pot until well combined.
- Add about ¾ teaspoon salt and ¼ teaspoon freshly ground black pepper.
- Stir well to distribute the seasoning evenly.
- Let the soup heat through over medium heat for 1–2 minutes, then taste a spoonful.
- Adjust the salt and pepper as needed—the amount may vary depending on your broth's sodium content.
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Ready when: coconut milk fully incorporated and warmed through, soup smooth and creamy
6
Finish and serve
- Remove the pot from heat.
- Stir in 1–2 tablespoons fresh lime juice if desired—the brightness will cut through the rich coconut and warm spices beautifully.
- Ladle the chowder into bowls and top each serving with a generous pinch of fresh chopped cilantro if desired.
- Serve hot, and add a light swirl of coconut milk or a dollop of yogurt as an optional garnish.
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Ready when: ready to serve
Tip: The lime juice is optional but highly recommended—it brightens all the warm spices and balances the coconut's richness perfectly.

Good to know

Tips

Red lentils naturally break down during simmering—don't mistake this for overcooking. You're looking for a creamy, partially chunky texture where some lentils remain visible but most have dissolved into the broth.
Bloom the curry powder in the hot oil to deepen and mellow its flavor. This step is non-negotiable for a well-rounded spice profile.
For a brothier, thinner chowder, add ½–1 cup extra vegetable broth at the end. For a thicker, more stew-like consistency, simmer uncovered for another 5 minutes after adding the coconut milk.
This soup thickens significantly as it cools. When reheating, add water or broth a little at a time to reach your preferred consistency.

Make ahead

Yes, this soup can be made up to 1 day ahead and refrigerated. It also freezes beautifully for up to 3 months. The flavors deepen as it sits, making it excellent for meal prep. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of water or broth if needed.

Storage & reheating

Room temperature: up to 2 hours in a covered pot or airtight container. Refrigerator: up to 3 days in an airtight container; reheat gently over medium heat, stirring occasionally and adding a splash of water or broth if too thick. Freezer: up to 3 months in a freezer-safe container; thaw overnight in the refrigerator and reheat on the stovetop.

Substitutions

red lentils, dried → French green (Puy) lentils. Use the same amount by weight (150 g). These lentils hold their shape better, requiring 35–40 minutes of simmering instead of 20–25. The result will be brothier with more distinct lentil pieces rather than a creamy base. The flavor is earthier and less sweet.
curry powder, preferably Madras or medium heat → Garam masala (1½ tablespoon) plus ground cumin (1 teaspoon). Garam masala is warmer and less peppery than curry powder. This combination approximates the flavor profile but creates a slightly different spice balance—less intense, more aromatic.
full-fat coconut milk → Cashew cream. Soak ½ cup (70 g) raw cashews in hot water for 15 minutes, then blend with ½ cup (120 ml) water until very smooth. Stir in at the end instead of canned coconut milk. Creates a lighter, more nutty richness. Less traditional but delicious and dairy-free.
fresh lime juice → Fresh lemon juice or apple cider vinegar (1 tablespoon). Both brighten the soup effectively. Lemon is classic and citrusy; vinegar adds deeper, more complex tang. Choose based on whether you prefer citrus or depth.