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Sweet potato & lentil curry (Serves 4)



As the temperature dips, there’s nothing that feels more like a warming hug than a curry. One of my favourites is this gorgeous vegan curry - and it's perfect to feed the crowd after the fireworks. It’s also cheap to make and packed full of immune boosting antioxidants.


2 tsp olive oil

Red onion, finely chopped

4 garlic cloves, finely chopped

Ginger a thumb-sized piece, finely grated

6 curry leaves (optional)

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

2 medium sweet potatoes, cut into chunks

175g red lentils

400ml tin coconut milk

400ml vegetable stock

Fresh coriander, a handful, torn

1 lime, cut into wedges


Heat the oil in a large pan over a medium heat and cook three-quarters of the onion for 10 mins until softened.

Add the garlic, ginger and curry leaves (if using) and cook for 2 mins.

Add in the spices and cook for 1 min.

Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 mins until the potatoes and lentils are cooked through. Add a splash of water if it looks a little dry.

Season to taste, then tip into bowls and garnish with the remaining chopped onion and the fresh coriander, and a lime wedge for squeezing over.



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