Five-Ingredient Curry

When I asked on Instagram what kind of recipes people would like to see most from me, most people answered “quick and healthy.”

When I asked on Instagram what kind of recipes people would like to see from me, most people answered “quick and healthy recipes.” I am here to deliver on that! This is a simple, five-ingredient curry that takes less than thirty minutes from start to finish. On top of that, it is very customizable based on your preferences and what you have on hand. Don’t be afraid to play around and get creative!
PS I don’t count oil and salt towards the five ingredients.


Serves 2 with leftovers

  • Oil or butter (I like a mix of avocado oil and butter)

  • 1-2 big sweet potatoes or 3-4 small ones

  • 1-2 tbsp curry powder

  • 1 14.28 fl oz can tomatoes (diced, unflavored sauce or whole peeled tomatoes all work great!)

  • 1 13.5 fl oz can coconut milk, ideally light

  • 1 cup lentils, I recommend green lentils as they take about as long to cook as the sweet potatoes

  • Salt to taste

Step One: Peel and cut up your sweet potatoes. You want them diced relatively small so that they cook quickly. In a large frying pan, heat your fat over medium heat. When the fat is heated, add sweet potatoes and salt to taste.
Step Two: Let the sweet potatoes cook for 3-4 minutes just to get them a head start on cooking before adding lentils. Around 3 minutes, add the curry powder and stir.
Step Three: Once the curry powder has been stirred in, add the tomatoes, coconut milk, and lentils. Green lentils take approximately 17-19 minutes to cook.
Step Four: Lower heat to medium-low (you want it at a steady simmer) and set a timer. Stir when you remember to. Make sure to try your food when the timer is up to make sure the sweet potatoes and lentils have cooked through, and add salt as needed.

Make it your own:

  • Sub russet potatoes or cauliflower in place of the sweet potatoes. Or just use whatever veggies you happen to have on hand!

  • Use curry paste instead of curry powder, or play around with the amount you add.

  • Skip the lentils and instead stir in cooked beans (garbanzo are great) during the last few minutes of cooking.

  • Serve with basmati rice, naan, lime halves, cilantro, yogurt… whatever your heart desires!

Still hungry? Here’s more

Kristen’s Pantry

My name is Kristen and I am a 32 year old woman living in Sacramento, CA. I work at a nature center and love anything outside. I have two dogs and a snake, I enjoy live music, and playing ukulele is one of my favorite hobbies.

Read More »
Catering set up

Caitlyn’s Pantry

I’m a stay-at-home mom to two small boys with a background in coffee. I enjoy crocheting and being outdoors, going on hikes and spending time at the beach. I really became interested in food and cooking when I was 11 or 12 after discovering Rachael Ray on the Food Network. My mom was a great cook and I’d spend a lot of time in the kitchen watching her and trying to help her. She’d show me how to cook something and I’d write down the steps in a notebook. My dad was a baker his entire life but unfortunately that skill skipped my generation.

Read More »

Marisa’s Pantry

I’m a wife and mother of 3 beautiful children. We homeschool and enjoy being out in nature as much as possible. Whole, real, pesticide free food is very important to our family. I would say our style of cooking is ancestral, with bone broth, fermented foods and healthy fats being a top priority.

Read More »