A cozy vegan stew made with red lentils, tender sweet potatoes, warm spices, tomatoes, vegetable broth, and coconut cream.

Spiced Lentil & Sweet Potato Stew with Coconut Cream

Warm, hearty, and deeply nourishing, this Spiced Lentil & Sweet Potato Stew with Coconut Cream is the kind of plant-based meal that feels comforting from the first spoonful. Tender sweet potatoes, red lentils, tomatoes, coconut cream, and warm spices simmer together into a rich, velvety stew that is simple, satisfying, and full of flavor.

This recipe is cozy enough for chilly evenings, nourishing enough for meal prep, and beautiful enough to serve with intention. The sweet potatoes add natural sweetness and body, the lentils bring protein and heartiness, and the coconut cream creates a silky finish that makes the stew feel especially comforting.

At The Verdant Table, this is the kind of recipe we love for everyday nourishment: humble ingredients, thoughtful seasoning, and a finished bowl that feels abundant, warming, and beautifully made.

Why You’ll Love This Recipe

It is fully vegan, hearty, and deeply satisfying.
Red lentils cook down into a naturally creamy texture.
Sweet potatoes add color, sweetness, and nourishment.
Coconut cream gives the stew a rich, velvety finish.
It works beautifully for meal prep and cozy weeknight dinners.
It is made with simple pantry-friendly ingredients.

Ingredients

For the Stew

2 tablespoons olive oil or coconut oil
1 small yellow onion, finely diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 medium sweet potatoes, peeled and diced
1 cup red lentils, rinsed
1 can diced tomatoes, 14.5 ounces
4 cups vegetable broth
1/2 cup coconut cream, plus more for serving
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper, optional
1 teaspoon sea salt, plus more to taste
1/4 teaspoon black pepper
1 tablespoon fresh lemon or lime juice

For Serving

Fresh cilantro or parsley
Extra coconut cream
Lemon or lime wedges
Toasted pumpkin seeds, optional
Warm naan, rice, quinoa, or crusty bread

Instructions

Warm the olive oil or coconut oil in a large pot over medium heat.
Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
Stir in the garlic and ginger. Cook for 1 minute, until fragrant.
Add the tomato paste, cumin, curry powder, coriander, smoked paprika, turmeric, cinnamon, cayenne if using, salt, and black pepper. Stir for 30–45 seconds to toast the spices.
Add the diced sweet potatoes and stir until coated in the spice mixture.
Add the red lentils, diced tomatoes, and vegetable broth. Stir well.
Bring the stew to a gentle boil, then reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and the sweet potatoes are soft.
Stir in the coconut cream and simmer for another 5 minutes.
For a thicker, creamier texture, gently mash some of the sweet potatoes and lentils with the back of a spoon.
Stir in the lemon or lime juice. Taste and adjust seasoning as needed.
Serve warm with fresh herbs, a swirl of coconut cream, and your choice of rice, quinoa, naan, or crusty bread.

Tips for the Best Stew

Rinse the red lentils before cooking to remove excess starch and improve texture.

Cut the sweet potatoes into evenly sized pieces so they cook at the same pace.

Toast the spices briefly before adding the broth to deepen the flavor.

Use coconut cream for a richer stew, or full-fat coconut milk for a slightly lighter version.

Add the lemon or lime juice at the end to brighten the finished dish.

If the stew thickens too much, stir in extra vegetable broth or water until it reaches your preferred consistency.

Serving Ideas

Serve this stew with jasmine rice, brown rice, quinoa, warm naan, or crusty bread. It also pairs beautifully with a simple cucumber salad, roasted cauliflower, sautéed greens, or a fresh citrus salad.

For an elevated presentation, spoon the stew into a wide bowl and finish with a swirl of coconut cream, fresh herbs, toasted pumpkin seeds, black pepper, and a small wedge of lime.

Substitutions

You can Use green or brown lentils instead of red lentils, but increase the cooking time because they take longer to soften.

Try butternut squash or carrots instead of sweet potatoes.

add full-fat coconut milk instead of coconut cream.

add spinach, kale, or Swiss chard during the final few minutes of cooking.

Use harissa, garam masala, or chili flakes for a different spice profile.

For extra protein, add chickpeas or white beans.

Storage Notes

Store leftover stew in an airtight container in the refrigerator for up to 4 days. The flavor often deepens as it rests, making it excellent for meal prep.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the stew has thickened.

This stew can also be frozen for up to 2 months. Let it cool completely before freezing, then thaw overnight in the refrigerator before reheating.