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Sweet potato and red lentil curry

This sweet potato and red lentil curry is more like dhal as it’s thick and creamy. It’s spiced, healthy vegan and very easy to make! Serve with basmati rice and chutney on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 3 medium sweet potatoes
  • 1 yellow bell pepper
  • 1 Tbsp vegetable oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ¼ tsp cinnamon powder
  • ½ tsp ground ginger
  • ½ tsp turmeric powder
  • ½ tsp chilli powder
  • 1 Tbsp tomato purée
  • Salt and pepper
  • 4 ripe tomatoes chopped
  • 1 cup red lentils rinsed
  • 500 ml vegetable stock approx.
  • Coriander leaves
  • Lime juice

Method
 

  1. Thinly slice the onion, garlic and bell pepper. Peel and dice the sweet potatoes.
  2. Heat the oil in a saucepan and gently sauté the onion for 5 minute, then add the garlic, sliced pepper and sweet potatoes. Sauté for another 5 minutes.
  3. Add the spices, stir for a minute until fragrant, then add the tomato purée and chopped tomatoes. Stir for a minute or so, then stir in the lentils.
  4. Pour in the stock and bring to the boil. Gently simmer for about 25-30 minutes until the vegetables are soft.
  5. Using a potato masher, crush the sweet potatoes until you get a thick, textured, creamy stew. Stir through the chopped coriander leaves and some lime juice to your taste.
  6. Serve with basmati rice.