Red Lentil and Sweet Potato Curry with Duck
This red lentil and sweet potato curry with duck is a delicious and practical way to transform leftover roast duck into a rich, aromatic meal. Packed with warming spices, tender lentils and hearty vegetables, this curry delivers comfort, nutrition and bold flavour in your bowl. It’s quick enough for a busy weeknight yet special enough for a relaxed weekend dinner. Serve it with fluffy basmati rice or warm naan.
Ingredients
Method
- Thinly slice the onion and chop the garlic and ginger. Dice the carrot, sweet potatoes, and red pepper into small chunks.
- Heat a little oil in a large casserole dish or deep pan. Add the onion and fry for 5 minutes, until soft and golden.
- Stir in the garlic, ginger and mustard seeds. Cook for 1 minute until fragrant.
- Add the diced vegetables along with the ground cumin, coriander, turmeric, garam masala, chilli powder, salt and black pepper. Stir well to coat everything in the spices.
- Mix in the tomato purée and red lentils.
- Add the chopped tomatoes and enough water to cover the mixture generously.
- Add the bay leaf, curry leaves and star anise.
- Bring to a boil, then cover, reduce the heat, and simmer for about 20 minutes, until the vegetables and lentils are tender.
- Stir in the chopped duck meat and greens. Add a little extra water if needed to reach your preferred consistency.
- Simmer for 5–10 minutes, until the greens are wilted and the duck is heated through.
- Remove the star anise, bay leaf and curry leaves before serving.
- Finish with a squeeze of lime juice and a sprinkle of chopped coriander.
- Serve hot with basmati rice or naan bread and your favourite chutney.