Sweet potato and lentil curry
A vibrant, low-calorie and vegan dinner idea, made with sweet potatoes, red split lentils, coconut milk and plenty of spices
Servings 4
Calories 314 kcal
- 2 tsp vegetable oil
- 1 large red onion finely chopped
- 4 cloves garlic crushed
- a thumb-sized piece ginger finely grated
- 6 curry leaves fresh or dried (optional)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 medium (about 500g) sweet potatoes cut into chunks
- 75 g red split lentils
- 400 ml tin low-fat coconut milk
- 400 ml vegetable stock
- a handful of leaves coriander
- 1 lime wedged
Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. 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 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.
Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.