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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion thinly sliced
  • 2 cloves garlic chopped
  • 2 cm piece fresh ginger peeled and chopped
  • 1 carrot diced
  • 2 medium sweet potatoes diced
  • ½ red bell pepper chopped
  • 1 tsp mustard seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1 Tbsp tomato purée
  • ½ cup red lentils rinsed
  • 1½ cups chopped ripe tomatoes
  • 1 bay leaf
  • 2 curry leaves
  • 1 star anise
  • 400 ml water enough to cover
  • 1 heaping cup chopped leftover roast duck meat
  • 1 cup chopped greens green beans, runner beans, kale, spinach, etc.
  • ½ lime juiced
  • Olive or vegetable oil for cooking
  • 2 Tbsp chopped fresh coriander

Method
 

  1. Thinly slice the onion and chop the garlic and ginger. Dice the carrot, sweet potatoes, and red pepper into small chunks.
  2. Heat a little oil in a large casserole dish or deep pan. Add the onion and fry for 5 minutes, until soft and golden.
  3. Stir in the garlic, ginger and mustard seeds. Cook for 1 minute until fragrant.
  4. 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.
  5. Mix in the tomato purée and red lentils.
  6. Add the chopped tomatoes and enough water to cover the mixture generously.
  7. Add the bay leaf, curry leaves and star anise.
  8. Bring to a boil, then cover, reduce the heat, and simmer for about 20 minutes, until the vegetables and lentils are tender.
  9. Stir in the chopped duck meat and greens. Add a little extra water if needed to reach your preferred consistency.
  10. Simmer for 5–10 minutes, until the greens are wilted and the duck is heated through.
  11. Remove the star anise, bay leaf and curry leaves before serving.
  12. Finish with a squeeze of lime juice and a sprinkle of chopped coriander.
  13. Serve hot with basmati rice or naan bread and your favourite chutney.