Sweet Potato & Lentil Curry [vegan] [gluten free]

Name: Sweet Potato & Lentil Curry [vegan] [gluten free]
Prep time: 20 min
Total time: 25 min
Ingredients: 2 sweet potatoes [500g / 1.1 lbs]; 175g green lentils [6.2 oz]; 1 Tbsp coconut oil; 1 onion (finely chopped); 3 garlic cloves (crushed); 1 tsp turmeric; 1 tsp ground coriander; 1 tsp ground cumin; 2 tsp garam masala; 1 thumb of ginger; 1/2 - 1 tsp chilli flakes (according to how hot you prefer it); 1 litre vegetable stock [1.75 pint / US 4 cups]; 400g tin chopped tomatoes [14 oz]; 400g tin chickpeas [14 oz]; 400ml coconut milk [14 oz]; juice of 1 lemon; salt & pepper; large bunch of fresh coriander to serve

Published on January 20, 2016 | In Indian | By theflexitarian |

4 Comments

- Prep Time
- 20 Minutes
- Cook Time
- 25 Minutes
- Difficulty Level

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This lightly spiced Sweet Potato & Lentil Curry is ideal on a cold Winter day. It has a comforting coconut milk base as well as chickpeas and lentils for added protein.

This is an easy one-pot midweek dinner that the whole family can enjoy. This recipe is best made the day before so the flavours can develop. It makes scrumptious leftovers for lunch boxes too!

I like to serve this Sweet Potato & Lentil Curry with black rice which not only has a delicious nutty flavour but also enhance to rich and deep orange tones of this dish.

Enjoy with plenty of fresh coriander sprinkled on top.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Soya-Free, Vegan

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Ingredients

2 sweet potatoes [500g / 1.1 lbs]
175g green lentils [6.2 oz]
1 Tbsp coconut oil
1 onion (finely chopped)
3 garlic cloves (crushed)
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
2 tsp garam masala
1 thumb of ginger
1/2 - 1 tsp chilli flakes (according to how hot you prefer it)
1 litre vegetable stock [1.75 pint / US 4 cups]
400g tin chopped tomatoes [14 oz]
400g tin chickpeas [14 oz]
400ml coconut milk [14 oz]
juice of 1 lemon
salt & pepper
large bunch of fresh coriander to serve

Instructions

Heat coconut oil in a large saucepan. Add onion, garlic, turmeric, ground cumin, ground coriander, garam masala and grated ginger. Fry gently for 3 mins.
Peel sweet potatoes and cut them in 2cm dice [0.75 inch].
Add diced sweet potatoes and lentils to the onion mixture. Top with vegetable stock, chilli flakes and chopped tomatoes.
Bring to boil, then cook half covered under medium to high heat for 20-25 mins until sweet potatoes and lentils are cooked. They should still have a bite.
Add drained chickpeas and coconut milk.
Season to taste with lemon juice, salt and pepper.
Serve with black rice and a generous sprinkle of chopped fresh coriander on top.
Best made the day before so the flavours can develop.

Servings : 6
Ready in : 45 Minutes
Course : Beans & Pulses, Curries, Family Meals, Iron-rich, One-pot Meals
Recipe Type : December Recipes, February Recipes, January Recipes, March Recipes, November Recipes, October Recipes
Ingredient : Lentils, Sweet Potato

4 Responses to Sweet Potato & Lentil Curry [vegan] [gluten free]

Eb Gargano March 17, 2016 at 5:17 pm #

Wow – this recipe looks so good. So many of my favourite flavours in one bowl and so pretty! Pinned 🙂 Eb x

Reply
- theflexitarian March 17, 2016 at 6:15 pm #
  
  thank you!
  
  Reply
Craig April 12, 2018 at 5:34 pm #

Made it this week. Really nice curry.
Works well with a wholegrain pilau rice.

Think I have a new favourite vegetarian dish!

Reply
- theflexitarian April 13, 2018 at 7:09 am #
  
  Thanks Craig. Glad you enjoyed it. Annabelle x
  
  Reply