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Sweet Potato & Lentil Curry [vegan] [gluten free] by The Flexitarian

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
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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
 
 

  • 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

TO SERVE:

  • cooked black rice
  • large bunch of fresh coriander to serve

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.
    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
  • Peel the sweet potatoes and cut them in 2cm dice [0.75 inch].
    500 g sweet potatoes
  • Add the diced sweet potatoes and lentils to the onion mixture. Top with the vegetable stock, chilli flakes and chopped tomatoes.
    175 g green lentils , 1/2 - 1 tsp chilli flakes - according to how hot you prefer it, 1 litre vegetable stock , 400 g tin 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.
    400 g tin chickpeas, 400 ml coconut milk
  • Season to taste with lemon juice, salt and pepper.
    juice of 1 lemon, salt & pepper
  • Serve with black rice and a generous sprinkle of chopped fresh coriander on top.
    large bunch of fresh coriander to serve, cooked black rice
  • 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/