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

This lightly spiced Sweet Potato & Lentil Curry is ideal on a cold winter day.

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.

I hope you enjoy this sweet potato & lentil curry recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

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

This lightly spiced Sweet Potato & Lentil Curry is ideal on a cold winter day.

5 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 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Beans & Pulses, Curries, Family Meals, One-pot Meals

Cuisine Indian

Servings 6 people

Calories 462 kcal

Equipment

large saucepan

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

Ingredients

 

MetricUS Customary

 

1x2x3x

• 500 g sweet potatoes
• 175 g green lentils
• 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
• 400 g tin chopped tomatoes
• 400 g tin chickpeas
• 400 ml coconut milk
• juice of 1 lemon
• salt & pepper
• large bunch of fresh coriander to serve

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Instructions

 

• Heat the coconut oil in a large saucepan. Add the onion, garlic, turmeric, ground cumin, ground coriander, garam masala and grated ginger. Fry gently for 3 mins.
• Peel the sweet potatoes and cut them in 2cm dice [0.75 inch].
• Add the diced sweet potatoes and lentils to the onion mixture. Top with the 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 the 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.

Nutrition

Serving: 250gCalories: 462kcalCarbohydrates: 60gProtein: 17gFat: 19gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 159mgPotassium: 1076mgFiber: 18gSugar: 10gVitamin A: 11935IUVitamin C: 13mgCalcium: 117mgIron: 8mg

Find this recipe online:

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

https://theflexitarian.co.uk/recipe-items/sweet-potato-lentil-curry-vegan-gluten-free/

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• Butternut & Spinach Curry [vegan]