Sweet Potato and Red Lentil Curry

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A delicious and hearty curry that can also be blended into a smooth soup.

The flavors of this dish benefit from being made a day ahead.

Prep Time

15 min

Cook Time

1 hour

Total Time

1 1/4 hours

Serves

4

Servings

4

Vegetarian
Vegan
Main Dish
Comfort Food
Curry

Ingredients

  • 180 g red split lentils rinsed
  • 2 tablespoons rapeseed oil or canola oil
  • 1 large onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 tablespoon ginger finely grated
  • 1 handful coriander stalks chopped
  • 1 cup chopped tomatoes fresh or tinned
  • 2 medium sweet potatoes cut into 1.5 cm cubes
  • 1 teaspoon fine sea salt adjust to taste
  • 240 ml coconut milk full-fat
  • 1/2 half lime juice of
  • 1 handful cashews or coconut flakes, lightly toasted

Preparation

  1. Rinse split red lentils several times until the water runs clear. If sensitive to pulses, cook them separately in about 3 cups of water until they can be squashed between your fingers, about 10 minutes.
  2. Heat oil in a heavy bottom pan over medium heat. Once hot, add mustard seeds and wait until they start popping, stirring occasionally.
  3. Add cumin seeds and dry curry leaves, frying gently for a minute until fragrant.
  4. Add chopped onion and sauté until soft and lightly caramelized.
  5. Add garlic, ginger, and chopped coriander stalks, cooking for about 2 minutes while stirring frequently.
  6. Reduce heat to low and add all ground spices (except garam masala), coating everything in the pot. Cook for 1-2 minutes until fragrant.
  7. Add chopped tomatoes and 240 ml of water, cover, and cook until tomatoes soften.
  8. Add rinsed lentils (if not cooked separately), sweet potato, and about 500 ml of water. Bring to a gentle boil and simmer covered until sweet potato is tender and curry thickens, adding water if it gets too dry.
  9. Add salt, coconut milk, and cooked lentils if cooked separately. Cook for a further 5 minutes to thicken.
  10. Season with garam masala and lime juice, adjusting seasoning and spiciness as needed.
  11. Serve on top of cooked rice or with vegan naan, garnished with chopped coriander leaves and toasted cashews.