![Sweet Potato, Lentil and Cashew Curry [vegan]](https://theflexitarian.co.uk/wp-content/uploads/2013/11/sweet-potato-lentils-cashews-curry-800-300x300.jpg)
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.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
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