Print
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! Also ideal to batch make and freeze for a fast but tasty meal any day of the week.

Sweet Potato and Lentil Curry

Prep: 10 mins | Cook: 35 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

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a baking tray with parchment or a silicon mat
  2. 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
  3. Tip onto the tray and roast for 30 minutes until just tender
  4. While they're roasting prepare the sauce. Saute the diced onion in a medium saucepan for 5 minutes until just softened
  5. Add the crushed garlic and grated ginger and cook for a further minute
  6. Stir in the lentils, curry powder, cinnamon and tomatoes then simmer gently for 5 minutes
  7. Once the potatoes are cooked, tip into the pan along with the yoghurt and salt and pepper to taste.
  8. Ladle into warmed bowls and top with an extra spoonful of yoghurt
  9. 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.

Recipe by The Cook & Him at https://thecookandhim.com/recipes/sweet-potato-and-lentil-curry/