Sweet Potato, Lentil and Cashew Curry [vegan]

Ready in 40 mins, this vegan sweet potato, lentil and cashew curry is perfect for a midweek dinner. Hearty and healthy comfort food!

It is a “dry” mild curry best served with naan bread and/or on a bed of rice. You want a consistency that is not too liquid. Feel free to use curry paste strength to suit your own individual taste.

Sweet Potato, Lentil and Cashew Curry [vegan]

Ready in 40 mins, this vegan sweet potato, lentil and cashew curry is perfect for a midweek dinner.

4 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Beans & Pulses, Curries

Cuisine Indian

Servings 4 people

Calories 684 kcal

Equipment

2 saucepans

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Watch How To Make This Recipe

Ingredients

 

MetricUS Customary

 

1x2x3x

• 250 g small green lentils
• 600 g sweet potato – cut in 1.5 cm dice
• 400 g can chopped tomatoes
• 400 g can chickpeas
• 2 Tbsp mild curry paste or more to adjust to your taste
• 1 large onion – finely chopped
• 3 large garlic cloves – crushed
• 3 cm fresh ginger root – grated
• 500 ml vegetable stock
• 150 g cashew
• 2 – 3 big handfuls of fresh chopped coriander
• 1 lime juice
• olive oil
• salt & pepper

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Instructions

 

• Heat some water in a saucepan and cook the lentils for 15 mins. They should be cooked but still retain a bite.
• In the meantime in a separate pan, fry the onion and garlic in olive oil until soft and golden.
• Add the curry paste and ginger and fry for another 2 mins or so.
• Add the diced sweet potato plus the vegetable stock to the onion and garlic mixture. Bring to boil and cook under medium heat for 8-10mins. Do not let it go to mash, the sweet potatoes should be cooked but still have a bit of a bite. You also want the liquid to evaporate.
• Add the tomatoes, chickpeas and lentils to the sweet potatoes. Cook for another 10 mins until the liquid has almost all evaporated. Add cashews and heat through.
• Just before serving add some lime juice and fresh coriander. Season to taste.

Nutritional Information

Nutrition Facts

Sweet Potato, Lentil and Cashew Curry [vegan]

Serving Size

 

250 g

Amount per Serving

Calories

684

% Daily Value*

Fat

 

19

g

29

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

10

g

Sodium

 

1013

mg

44

%

Potassium

 

1740

mg

50

%

Carbohydrates

 

102

g

34

%

Fiber

 

31

g

129

%

Sugar

 

15

g

17

%

Protein

 

31

g

62

%

Vitamin A

 

21708

IU

434

%

Vitamin C

 

21

mg

25

%

Calcium

 

171

mg

17

%

Iron

 

10

mg

56

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword curries

Find this recipe online:

Sweet Potato, Lentil and Cashew Curry [vegan]

https://theflexitarian.co.uk/recipe-items/sweet-potato-lentil-and-cashew-curry-vegan/

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