Lentil & sweet potato curry

Lentil & sweet potato curry

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(99 ratings)

Prep: 10 mins Cook: 25 mins


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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  • 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



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

  • 2 medium sweet potatoes, 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


  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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17th Mar, 2018
Made this a while ago and kept all the measurements the same and got four good portions out of it. Tasted more like a stew or tagine rather than a curry and served it with couscous. Not bad but not a curry.
16th Feb, 2018
Great recipe, tasty for the amount of work. Double the spices. The amount of stock is correct if you reduce the sauce via low simmer for longer. This intensifies the flavour.
15th Feb, 2018
I made this for the first time today, following on from reading the other comments I doubled up all the spices and halved the stock. When I make it again, I’ll use Hot curry powder and add a little more stock then I did, maybe about 350ml in total. All in all though a good recipe.
Megan Heger's picture
Megan Heger
4th Jan, 2018
This is one of my favourite dishes that I have learned to cook recently. Very tasty, cheap, healthy and easy to make however probably don’t need 500ml of stock if you like your curry a bit thicker otherwise turns into more of a soup. Just a note.
5th Dec, 2017
Ok for a store cupboard standby but not amazing from a taste perspective. Using the stated amount of stock gave me too much liquid, even though the sweet potato took much longer than 20 minutes to soften. We had plenty left over so the remainder (at least two more portions minus a bit of excess fluid I suspect) will be going in the freezer as a quick and easy winter warmer for future work nights.
Jacqui 19641964
8th Nov, 2017
Really tasty. I forgot to add the curry powder so added some balti curry paste. I used frowns cum8n as well. I love chickpeas but when it had cooked I didn’t feel it needed them. I also didn’t have any lentils (!!) so I added a packet mix of lentils and rice. Still absolutely delicious - the tomatoes made it.
2nd Nov, 2017
I have now made this more times than I care to count and it has gone done an absolute treat every time! I follow the recipe exactly (sometimes with Garam Masala instead of normal curry powder) and no one can ever believe I've made them a vegan meal as it's so delicious and filling. Highly recommend.
30th Oct, 2017
Really easy and cheap, will definitely make again. I used a mild paste (but lots of it) instead of the curry powder, to go with the spices.
6th Oct, 2017
Sorry but this was completely tasteless.
5th Oct, 2017
A very easy and quick recipe that I make fairly often. I double up on the sweet potatoes and tomatoes, and use curry paste. I usually make enough for 4 of us to have with rice and bread. I also put the chickpeas in earlier.


Rachel Hutchings's picture
Rachel Hutchings
30th Nov, 2017
The mustard and cumin seeds. Do they need crushing first?
goodfoodteam's picture
8th Dec, 2017
Thanks for your question. No they don't need crushing first.
31st May, 2015
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.
21st Jan, 2017
To reiterate some comments, definitely double the stock. Also, this definitely serves more than 2! I tripled it as I wanted six portions, I got around 11 portions. Lucky you can just stick it in the freezer!
27th Jan, 2015
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!
17th Jul, 2014
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
8th Jul, 2014
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.