I found this lentil and sweet potato curry on the BBC Good Food website, when looking for a curry that would be suitable for both vegan and vegetarian diets, that meat eaters will also enjoy...and we did! I had all the ingredients in the cupboard, along with some fresh coriander in the fridge.
There's not much to prepare and you end up with a delicious curry cooked in half an hour, with lovely warmth from the spices, comfort from the lentils and a bit of sweet from the potatoes.
Tips
- If you want to feed more people with this lentil and sweet potato curry, cook up some rice and serve some poppadom crisps on the side...you'll definitely manage to feed more than 2!
- The curry is freezable if you have leftovers – transfer them into an airtight container, leave to cool and then pop into the freezer. Defrost overnight and reheat in a pan on the hob.
- This recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 1 red onion, chopped
- 2 tbsp vegetable or olive oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds (any colour)
- 100g red or green lentils, or a mixture
- 1 tbsp medium curry powder
- 2 medium sweet potatoes, peeled and cut into chunks
- 500ml vegetable stock
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained
- 0.25 small pack coriander, roughly chopped
- naan bread, to serve
- rice and poppadom crisps, to serve (optional – see Tips)
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Instructions
- Heat 2 tbsp of vegetable or olive oil on a medium heat in a large pan, add the onion and cook for about 3 to 4 minutes until softened.
- Add the cumin seeds, mustard seeds and curry powder and cook for 1 minute more, then stir in the lentils, sweet potatoes, stock and chopped tomatoes.
- Bring to the boil, then cover and simmer for 20 minutes until the lentils and sweet potatoes are tender. Add the drained chickpeas, then heat through for about 5 minutes.
- Season, and then serve garnished with the chopped coriander. Enjoy with naan bread, rice, and poppadom crisps (optional – see Tips).
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Lentil and Sweet Potato Curry
Ingredients
- 1 red onion chopped
- 2 tbsp vegetable or olive oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds any colour
- 100g red or green lentils or a mixture
- 1 tbsp medium curry powder
- 2 medium sweet potatoes peeled and cut into chunks
- 500ml vegetable stock
- 400g tin chopped tomatoes
- 400g tin chickpeas drained
- 0.25 small pack coriander roughly chopped
- naan bread to serve
- rice and poppadom crisps to serve (optional – see Notes)
Instructions
- Heat 2 tbsp of vegetable or olive oil on a medium heat in a large pan, add the onion and cook for about 3 to 4 minutes until softened.
- Add the cumin seeds, mustard seeds and curry powder and cook for 1 minute more, then stir in the lentils, sweet potatoes, stock and chopped tomatoes.
- Bring to the boil, then cover and simmer for 20 minutes until the lentils and sweet potatoes are tender. Add the drained chickpeas, then heat through for about 5 minutes.
- Season, and then serve garnished with the chopped coriander. Enjoy with naan bread, rice, and poppadom crisps (optional – see Notes).
Notes
- If you want to feed more people with this lentil and sweet potato curry, cook up some rice and serve some poppadom crisps on the side...you'll definitely manage to feed more than 2!
- The curry is freezable if you have leftovers – transfer them into an airtight container, leave to cool and then pop into the freezer. Defrost overnight and reheat in a pan on the hob.
- This recipe is easily adapted if you’re cooking for less or more people.
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