Lentil and Sweet Potato Curry Recipe - Serves 4

Lentil and Sweet Potato Curry Recipe

494 calories each serving (692 calories if eating with rice)


2 tablespoons (30ml) vegetable cooking oil
1 medium onion, peeled and finely chopped
4 cloves of garlic, peeled and crushed
1/4 teaspoon (1ml) chilli powder
2 teaspoons (10ml) garam masala
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5lm) ground turmeric
1 teaspoon (5ml) salt
2 medium sweet potatoes, peeled and cut into 19mm (3/4 inch) cubes
170g (6 oz) red lentils (masoor dal), rinsed under cold water until the water runs clear
1 tin/can (400ml or 14 fl oz) coconut milk
2 cups (500ml or 17 fl oz) vegetable stock
170g (6 oz) fresh spinach, washed and coarsely chopped
2 tablespoons (30ml) lemon juice
2 tablespoons (30ml) fresh coriander (cilantro) leaves, washed and finely chopped


Heat the vegetable oil in a large heavy-bottomed saucepan over a medium heat
Add the onion and saute until it is starting to go soft (4-8 minutes), turning often
Add the garlic, chilli powder, garam masala, ground coriander, ground cumin, ground turmeric and salt, mix well and cook for 4 minutes, stirring to make sure that the ingredients do not stick or burn
Add the sweet potatoes, red lentils and coconut milk and then mix well
Add the vegetable stock and mix well
Bring to the boil, reduce the heat to maintain a simmer and simmer for 30 minutes, stirring often
Make sure that the sweet potatoes are fully cooked (cook for longer if needed)
Add the fresh spinach, mix well and cook for 5 minutes so that the spinach wilts, stirring often
Add the lemon juice and mix well
Serve hot on rice, garnished with the fresh coriander leaves

Recipe submitted on 19 June 2019

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