Laksa Red Lentil and Sweet Potato Stew
A thick, warming stew of red lentils and sweet potato in a spicy laksa and coconut sauce.
Made with Laksa paste and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the olive oil in a large pan over a medium heat. Add the ready made laksa paste (see the base recipe) and fry for 2 minutes until fragrant.
2 min - 2
Add the sweet potato and stir to coat in the paste for 1 minute.
1 min - 3
Pour in your homemade vegetable stock (see the base recipe) and add the lentils. Bring to the boil, then simmer for 20 minutes, stirring now and then, until the lentils are soft and the potato is tender.
20 min - 4
Stir in the coconut milk and spinach and cook for 2 minutes until the spinach wilts.
2 min - 5
Squeeze in the lime juice, taste and add a little more if needed. Serve in deep bowls.
Tips
- Rinse red lentils until the water runs mostly clear so they cook up creamy rather than scummy.
- Stir often towards the end because lentils catch on the bottom of the pan.
- Serve with plain rice or gluten free flatbreads to scoop it up.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Freeze in portions for up to 3 months. Reheat until steaming hot all the way through, adding a splash of water if thick.
Questions
Is this vegan?
Yes, if you use a vegan laksa paste made with tamari in place of shrimp paste, as the base recipe explains.
Can I use green or brown lentils?
They take longer, about 35 to 40 minutes, and stay firmer rather than breaking down. Red lentils give the creamiest result.
Is it high in fibre?
Yes. Lentils, sweet potato and spinach are good fibre sources, which makes it filling.
More made with laksa paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.