Sweet potato and lentil curry

Sweet potato and lentil curry

  • serves 4
  • Easy

A vibrant, low-calorie and vegan dinner idea, made with sweet potatoes, red split lentils, coconut milk and plenty of spices

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Try our sweet potato and lentil curry recipe then check out our chickpea curry, red lentil curry and more vegetarian curry recipes

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Ingredients

  • vegetable oil 2 tsp
  • red onion 1 large, finely chopped
  • garlic 4 cloves, crushed
  • ginger a thumb-sized piece, finely grated
  • curry leaves 6 fresh or dried (optional)
  • ground cumin 2 tsp
  • ground coriander 2 tsp
  • ground turmeric 1 tsp
  • sweet potatoes 2 medium (about 500g), cut into chunks
  • red split lentils 75g
  • low-fat coconut milk 400ml tin
  • vegetable stock 400ml
  • coriander a handful of leaves
  • lime 1, wedged

Method

  • Step 1

    Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.

  • Step 2

    Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.

Check out our best vegetarian curry recipes

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Nutritional Information

  • Kcals 314
  • Fat 10.6g
  • Saturates 6.6g
  • Carbs 42.1g
  • Sugars 15.2g
  • Fibre 7.8g
  • Protein 8.8g
  • Salt 0.4g
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