Lentil & sweet potato curry

Lentil & sweet potato curry

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(72 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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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.
28th Sep, 2017
Absolutely love this recipe! Made it several times and it never fails to disappoint. I find it does me for 3 meals without bread and easily 4 meals if I had bread with it. I use garam masala instead if regular curry powder and only 38g of dried lentils.
22nd Feb, 2017
Great with ground cumin instead of cumin seeds. I noticed when I was printing out the recipe that I had actually accidentally used ground cumin whereas the recipe says cumin seeds. It was absolutely delicious, so much so that I'll be sticking to the ground cumin, even though I'm curious as to what it would be like with the cumin seeds. I chopped the sweet potato into smallish chunks (about 1" or 2.5cm) and they cooked in the 20minutes.
26th Jan, 2017
This made enough for four meals for me
4th Jan, 2017
Blown away! I'm 19 years old and learning how to cook vegetarian/vegan. This meal was fabulous, full of flavours and so easy to cook! I used red lentils and next time would decrease or take out the chick peas, just a personal preference. Also easy to cut out the bread and creme fresh, I am full off of the curry alone! I found the lentils had the texture which reminded me of shredded chicken. Couldn't be happier :)
28th Nov, 2016
This recipe is gorgeous!! I used 2 large sweet potatoes, and found it made 4/5 servings. I didn't have mustard seeds but it was still very flavoursome
11th Nov, 2016
This is a family favourite. We eat it regularly - the kids (5 & 2) enjoy it with rotis. I follow the recipe to the letter and it feeds 2 adults plus the 2 kids.
26th Sep, 2016
This is so easy to make. I had all the ingredients except the curry powder! I made it anyway and it was delicious.
10th May, 2016
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.


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.