Posted in Recipes on 27.11.2024
Sweet Potato and Lentil Curry
prep: 10 mins / cook: 35 mins / inactive: 0 mins / total: 45 mins / quantity: 2 servings Print recipe?
Made with simple ingredients and roasted sweet potatoes for extra flavour this easy vegan curry is full of warming spice and the perfect cosy comfort food!
Sweet potatoes are one of my favourite ingredients to use during the ‘ber months. And this sweet potato and lentil curry is comfort food at its best. It’s also got a whole raft of healthy ingredients as well as a good portion of plant based protein.
When I make this I tend to make a giant pot full as it’s absolutely ideal to batch cook and freeze for a fast but tasty meal any day of the week.
Let’s talk ingredients and substitutions
Sweet potatoes – did you know they’re high in antioxidants and vitamins? I’ve roasted them with even more spice for extra deliciousness. It IS another step but I think worth it.
Red onion – I tend to use red over white onions for most things as they’re slightly sweeter but you could substitute with white onion or shallots.
Lentils – to make this recipe even easier I’ve used tinned cooked lentils. If you prefer to use dried lentils you’ll need to add some extra liquid like vegetable stock/broth and it’ll take 15-20 minutes more to cook
Ginger – a nutritional firecracker, ginger is a wonderful ingredient to add to so many things. Here it adds a little more warmth and depth of flavour while helping our immune systems, digestion and heart health.
Tinned tomatoes – I swear one day I will turn into a tomato. Tinned tomatoes have the advantage of being available all year round, they’re pretty cheap and add to your 5 a day.
How to make this easy sweet potato and lentil curry
Start by roasting the sweet potatoes. Dice into bite sized chunks. Drizzle with a little oil then toss with the herbs and spices – smoked paprika, sumac and oregano. Roast until just tender, around 30 minutes.
Meanwhile make the sauce by sautéing the diced red onion in a drizzle of oil until just softened. Add the garlic and ginger and cook for a further minute.
Stir in the lentils, spices and chopped tomatoes and bubble for 5 minutes. If you’re using dried lentils add around 500ml (2 cups) vegetable stock or broth and bubble for 15-20 minutes until the lentils are soft.
Once the sweet potatoes are done tip those in along with a good dollop of vegan yoghurt and salt and pepper to taste.
Top with an extra spoonful of yoghurt. Serve with cooked rice or warmed naan or flatbreads.
Looking for even more easy vegan meals with simple healthy ingredients? Try these:
Plant Based Chicken Katsu Curry
Spicy Indian Cauliflower Curry
If you make this Sweet Potato and Lentil Curry or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!
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Sweet Potato and Lentil Curry
prep: 10 mins / cook: 35 mins / inactive: 0 mins / total: 45 mins / quantity: 2 servings
Ingredients
- 2 large sweet potatoes
- olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon sumac
- 1 teaspoon dried oregano
- salt and pepper
- 1 red onion – peeled and finely diced
- 4 large cloves garlic – peeled and crushed
- 1 thumb nail sized piece of fresh ginger – peeled and grated
- 400g tin cooked lentils *see note
- 1 tablespoon mild curry powder (or hotter if you prefer)
- 1/2 teaspoon ground cinnamon
- 400g tin chopped tomatoes
- 125g (1/2 cup) vegan plain yoghurt + extra to serve
- Optional – cooked rice and/or naan or flatbreads
Instructions
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a baking tray with parchment or a silicon mat
- Peel and dice the sweet potatoes into bite sized chunks. Put into a bowl and drizzle with a little oil. Scatter in the smoked paprika, sumac, oregano and a pinch each of salt and pepper and toss to coat the potato
- Tip onto the tray and roast for 30 minutes until just tender
- While they're roasting prepare the sauce. Saute the diced onion in a medium saucepan for 5 minutes until just softened
- Add the crushed garlic and grated ginger and cook for a further minute
- Stir in the lentils, curry powder, cinnamon and tomatoes then simmer gently for 5 minutes
- Once the potatoes are cooked, tip into the pan along with the yoghurt and salt and pepper to taste.
- Ladle into warmed bowls and top with an extra spoonful of yoghurt
- Serve with cooked rice and/or warmed naan bread or flatbreads
Notes
- *If you're using dried lentils instead of tinned cooked ones, use 250g (1 cup) dried lentils and add 500ml (2 cups) vegetable stock/broth when making the sauce. Cook for 15-20 minutes until the lentils are soft. Add more stock or water if needed.
Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
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