Lentil & sweet potato curry

Lentil & sweet potato curry

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(51 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 2
A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal613
  • fat18g
  • saturates2g
  • carbs91g
  • sugars21g
  • fibre16g
  • protein27g
  • salt1.8g
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Ingredients

  • 2 tbsp vegetable or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, chopped
  • 1 tsp cumin seed
  • 1 tsp mustard seeds (any colour)
  • 1 tbsp medium curry powder
  • 100g red or green lentil, or a mixture
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 2 medium sweet potato, peeled and cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 500ml vegetable stock
  • 400g can chopped tomato
  • 400g can chickpea, drained
  • ¼ small pack coriander (optional)
  • natural yogurt and naan bread, to serve

Method

  1. Heat the oil in a large pan, add the onion and cook for a few mins until softened. Add the spices and cook for 1 min more, then stir in the lentils, sweet potatoes, stock and chopped tomatoes.

  2. Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the chickpeas, then heat through.

  3. Season, sprinkle with coriander, if you like, and serve with seasoned yogurt and naan bread.

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Comments, questions and tips

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Comments (42)

janefbrown07's picture
5

This went down a treat in my house. Fed all four of us with some left over for a lunch. I didn't have mustard seeds or coriander but was still delicious.

Siddd's picture
5

I'm not a cook but made this successfully. It is easy and absolutely delicious! Followed the recipe exactly with the exception of no additional seasoning. Found it very filling and would be four servings rather than two. Added bonus that it is freezable. My friends who are more elaborate cooks will be impressed, shocked even!

kathy535's picture

Very easy, very tasty although not as quick as the recipe says! Following comments on here I simmered the sweet potatoes for 20 mins before adding the lentils. I added a chilli for extra heat and used red lentils. The sweet potatoes I used were quite large and there was enough for 5 people. I'll definitely make this again.

mrsmop007's picture
5

quick and easy to make, very tasty. i use half of the ingredients and have it over 2 days with rice, it's very filling.

carolinewels4d's picture

Such a tasty recipe and really simple to make. Cooking time did take a bit longer. As a student I missed out the mustard seeds and also the natural yoghurt. I substituted the fresh coriander for a little dried. I had it with a small amount of rice instead of naan bread, but I thought this recipe served way more than 2. I think I have about 4 or 5 portions, my sweet potato was huge though.

Ella-wella's picture
5

This was so easy to make and tasted delicious. I used mild curry powder and left out the seeds (personal taste). I can't stand Coriander so substituted chopped spinach. I also cooked it a bit longer than stated, and added half a packet of Puy lentils at the end of the cooking time. The end result was pretty awesome (so my guest said). Will definitely make this again.....

vixvix's picture
3.75

An easy, quick, economical and tasty recipe.

Scottybaby's picture

I found this recipe two weeks ago and have cooked it 3-4 times. My partner and I just love it. Very easy to make and if you are on a budget, it's also very cheap. Love it!!

Foodienut's picture

Absolutely delicious recipe! I didn't have any chickpeas so just used sweet potato and green lentils (I might put in a red or green pepper next time). It did take longer than 20 minutes to cook, more like 30-40. I had this with some crusty bread to mop up the juices, yummy!!! 100% definitely making this again!

katijjane's picture
5

Quick, easy and tastes amazing!

JoeFrost's picture

Made this as a student, the ingredient list looks long but I didn't include either of the seeds, substituted canned tomatoes for passata and used madras curry powder, and it tasted great! After chopping the potatoes I put them in the microwave for 2 1/2 minutes before cooking on the hob, speeds it up so the meal is ready after around 20 minutes of simmering in the pan. Tasty and cheap so would definitely recommend!

audrieobrien's picture
5

So easy & delicious, ,my 3 year old & 1 year old both love this so I make it regularly. I cook it for longer than stated as the sweet potato needs a bit more time

rosievimes's picture
5

Love this curry! Simple to make and plenty of flavour. This makes a fair amount so I tend to take the rest for lunch. Don't think you need as many lentils as it suggests, and just one large sweet potato is more than enough.

dendus's picture
5

Easy, quick to make supper and it taste really good.
I will be making this again soon, that's for sure. Yum!

JW Inspiration's picture
5

Perfect warming supper. Served 2 adults and a hungry teenager with a little leftover for lunch next day.

Packed with filling but healthy ingredients. I did half and half red/green lentils.

Almost too good to be true. Delicious yet so quick and easy to prepare. No need for bread if you're cutting down as its so satisfying.

Will be having this a lot this winter.

safronthomas's picture
5

Delicious quick and easy! I added some green peppers. We are meat eaters but this is a great, filling and tasty veg recipe. Def make again!

MrsLemons's picture
3.75

This was a great healthy-tasting meal though I did have to add quite a bit of extra spices and seasoning in order for it to have enough flavor. Would recommend!

HarrietHarryhum's picture
5

This recipe is seriously delicious, and simple! for some reason I personally find that the sweet potato takes far too long to cook to add in at the same time as the lentil and chickpeas if you wish to avoid totally mushy chickpeas. So now I par boil the sweet potatoes first, and occasionally I add a slug or two of light coconut milk at the end of cooking which makes for an even more delicious modification with minimal calorie addition. I agree with an earlier comment about this dish not needing rice.

lovetoeatgoodfood's picture
5

Absolutely delicious. Love love love this recipe. Super easy and packed with flavour. A perfect midweek supper.

YVR's picture

Delicious! I've made it several times and found it turns out best with red lentils. Fresh cilantro/coriander helps too. As others have noted, this recipe make 4 generous servings.

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Questions (1)

pixie66666's picture

Is this recipes 613 calories with the naan bread and yoghurt added per serving? It seems a lot based on just the curry when adding up all the ingredients.

Tips (3)

angelicpoodle's picture

Seconding nikkilovesshoes. At least double the spices if you're going to do it. It was nice when I made it but if you like flavour, up the spice volume. I also used dry lentils and left them for a bit longer to cook which absorbed a LOT of liquid. Just a warning if you are using dry but I added 20 minutes cooking time for green and 10 for red and they were perfect. Also, this says serves 2 but I doubled everything and had enough to for about 10 servings!

nikkilovesshoes's picture

this is amazing, and you dont miss meat at all....
changes i would make are, double the amount of spices,and add tomato paste, fresh tomatoes without the seeds and loads of fresh corriander. also, as there is so much liquid but the time you add everything, you can simmer without the lid to reduce it down. i found that it was still too watery.. so i added some cornflour to thicken it up at the end. (i wasnt eating any carbs with it, so i wanted it to be thickened to feel more substantial..) I made a nat yoghurt, corriander and lime accompaniment - truely delish dish!

shikiraclare's picture
5

To thicken the curry always use tomato puree - you get a much thicker consistency to the stock, if you prefer it less soupy. I also just add a little more spice so that it still remains a sort of a balti. Most, if not all, great Indian cuisine contains tomato puree, yet you cannot taste it due the generous amount of garlic in them.