Name: Sweet Potato, Lentil and Cashew Curry [vegan]
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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

4 from 1 vote

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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

Cook Time 30

Total Time 40

Course Beans & Pulses, Curries

Cuisine Indian

Servings 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

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

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.

Nutrition

Serving: 250gCalories: 684kcalCarbohydrates: 102gProtein: 31gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 1013mgPotassium: 1740mgFiber: 31gSugar: 15gVitamin A: 21708IUVitamin C: 21mgCalcium: 171mgIron: 10mg

Keyword curries

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Sweet Potato, Lentil and Cashew Curry [vegan]

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

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