Lentil & sweet potato curry with yogurt & naan breads

Lentil & sweet potato curry

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(247 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


  • 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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22nd Jan, 2019
I also doubled up on the spices for this, subbed passata for canned tomatoes, and I added a couple of cloves of garlic with the onion, which I minced to accommodate a fussy hubby! I stuck the whole lot, including the chickpeas, in a slow cooker for 6-8 hours and it was perfect.
Jennifer Durant's picture
Jennifer Durant
12th Jan, 2019
Beautiful curry, quick and easy to make very filling too!
TeamCream's picture
12th Dec, 2018
Looking for a recipe to use up a large sweet potato, I came across this and am not disappointed. The only item I had to buy in was a red onion. I have to be mindful when I cook as I have high cholesterol so creamy sauces are out and one tablespoonful of oil is enough. It inspired me to make my own naan and I served it with a tomato and cucumber raita, also on this website. Yummy!
10th Oct, 2018
Delicious! The best veggie curry I’ve ever made. I did adapt it a little after reading other comments. I doubled up everything (but quadrupled the spices) (though I only used one tin of chick peas which felt like the right amount). I added a large courgette and some chard too (stalks just after the onion, and leaves shredded and added for the last 5 minutes). I also added 2 crushed cloves of garlic and a good squirt of tomato purée. I cooked it for about 40 minutes in total. I used half red/half puy lentils - made a nice texture. A success which even my meat-loving husband enjoyed. I ended up with 8 portions in total.
10th Oct, 2018
This was an easy, tasty weekday meal for Veggie Night. I know others said to double the spices but I cook for two children who freak out if a curry is even a fraction beyond 'mild'; they did, however, eat this without complaining. I fried all the dry ingredients in step 2, then transferred it all to my slow cooker before adding the tomatoes and just 400ml stock. Left it on low for about 3hrs, then added the chickpeas for a final hour. The consistency was about right with the chickpeas giving a bit of texture, although I agree with others that it maybe didn't need a whole can of them. Will make again.
6th Oct, 2018
This was superb! My husband who normally likes a meal with meat in, thought it was delicious. I followed other people’s suggestions and doubled up on the spices. I also added chicken stock instead of veg stock for a bit of extra flavour and added a bag of spinach at the end and stirred it through and left it to wilt before serving. Tasted even better the next day and had enough to freeze a portion. Served it with basmati rice and half a naan each. This will be a regular recipe now! I would say the heat level was quite mild but it was flavourful enough not to need any and you could serve it to most people. I might add a pinch of chilli flakes to my serving or a little bit of chopped chilli to give it a bit more heat.
26th Sep, 2018
I made double portion, which was enough for 6-7 people. Also like others used double the spices. Served with chickpea flatbreads which were perfect. Next time, I might try some couscous as I think it would work well.
18th Jun, 2018
This is really tasty and so easy to make. I doubled the spices as others had recommended. I also added some butternut squash which had in the fridge that needed using. I will definitely be making this on a regular basis, this recipe made enough for dinner for me & my husband (who has a large appetite) and enough for lunch the next day which we had with a wholemeal pitta.
5th Jun, 2018
Easy, healthy and tasty. It’s a regular batch cook recipe too for our family plus we cook this for visiting tennis teams at our club on match night and they always thoroughly enjoy it!
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.


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