Lentil & sweet potato curry with yogurt & naan breads

Lentil & sweet potato curry

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(245 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 seeds
  • 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 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.

  2. Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.

  3. Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.

  4. Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.

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Comments, questions and tips

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24th Feb, 2020
Love this recipe
24th Feb, 2020
Absolutely lovely. I doubled all the spices like most others, and chucked it all into the slow cooker. Has been added to my favourites now.
14th Feb, 2020
Delicious! I only had one tin of chopped tomatoes, so added 300mls of vegetable stock, used green lentils instead of kidney beans and a sweet pointed pepper. It turned out lovely, will definitely make again.
13th Feb, 2020
Not sure how this has got such high ratings we found it bland and no depth at all to the flavour, even with double the amount of spices. Won't be cooking this one again.
17th Mar, 2020
Did you do the spices to your taste or exactly to the recipe?
1st Jan, 2020
Really pleased with how this came out. I added a large clove of garlic and next time think I'll add some tomato puree as well. Tasty and filling.
Verity Gray's picture
Verity Gray
15th Jul, 2019
So quick and easy to make. Full of flavour, very tasty and packed full of vitamins. Thank you so much BBC Good Food for this delightful recipe!
Ben Edmunds's picture
Ben Edmunds
28th Mar, 2019
First veggie dish I’ve ever cooked and it was great! Following other people’s comments, I added an extra 200ml veg stock, tomato purée and left uncovered during cooking. Well pleased with it.
Alison Di Meglio's picture
Alison Di Meglio
19th Feb, 2019
This was delicious, as advised I doubled the spices. I used dry lentils and doubled the stock and added tomato puree. The quantity made enough for four people. I am now going to double up for a dinner party of 8 :-)
22nd Jan, 2019
Excellent curry. Made it a couple of times now. First time I followed the instructions exactly and it was more like a soup than a curry. Second time I didn’t cover when it said to simmer and I also added tomato puree at the same time as the chopped tomatoes. Came out lovely. Definitely recommend.


Alison Di Meglio's picture
Alison Di Meglio
17th Feb, 2019
Are the lentils 100g cooked or dry please?
goodfoodteam's picture
19th Feb, 2019
Thanks for your question. They are dried lentils.
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.
6th Jan, 2020
It's a shame not to go the extra step in making your own curry paste for this. Just add some fenugreek and coriander seeds to the cumin and mustard and dry fry until the mustard starts to pop. Then grind in a pestle and mortar, then adding in some fresh chilli, garlic, oil, tomato puree, and the fresh coriander (or just the stalks) if using. You can do this in the time it takes the onion to cook, and the smell when you add it to the pan is just amazing. It hugely improves the flavour compared with dusty curry powder, also allowing you to adjust the spice mix to your preference.
22nd Jan, 2019
Add a fair amount of tomato puree at the same time as the chopped tomatoes. Do not cover when it says to [simmer]. This will make the curry less like a soup and more like a curry. Also note that this serves more than 2.
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.
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