Home
Recipes
Vegetarian
Sweet potato and lentil curry

Bowls of sweet potato and lentil curry topped with coriander and lime

Sweet potato and lentil curry

Name: Sweet potato and lentil curry
Total time: 50 min
Yield: Serves 4
Ingredients: 2 tsp vegetable oil; 1 large red onion finely chopped; 4 cloves garlic crushed; a thumb-sized piece ginger finely grated; 6 fresh or dried curry leaves (optional); 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 2 medium (about 500g) sweet potatoes cut into chunks; 75g red split lentils; 400ml tin low-fat coconut milk; 400ml vegetable stock; coriander a handful of leaves; 1 lime wedged

Janine Ratcliffe

Save recipe

Serves 4

Easy

Total time: 50 mins

A star rating of 4.5 out of 5.8 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

A vibrant, low-calorie and vegan dinner idea, made with sweet potatoes, red split lentils, coconut milk and plenty of spices. Enjoy with a naan or pilau rice

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try our sweet potato and lentil curry recipe then check out our chickpea curry, sweet potato and chickpea curry, lentil curry, butternut squash curry, dahl recipe and more vegetarian curry recipes. We've also got plenty of dahl recipes to try.

For more veggie options, check out our aubergine curry, vegetarian curry, vegetarian chilli, and other vegetarian recipes.

This recipe uses curry leaves, which lend a beautiful nutty flavour. For advice on where to buy this ingredient, read our guide on what are curry leaves.

Ingredients

Nutrition

2 tsp vegetable oil
1 large red onion

finely chopped
4 cloves garlic

crushed
a thumb-sized piece ginger

finely grated
6 fresh or dried curry leaves (optional)
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 medium (about 500g) sweet potatoes

cut into chunks
75g red split lentils
400ml tin low-fat coconut milk
400ml vegetable stock
coriander

a handful of leaves
1 lime

wedged

Nutrition: per serving

kcal314

low
fat10.6g

low
saturates6.6g
carbs42.1g
sugars15.2g
fibre7.8g
protein8.8g
salt0.4g

low

Method

step 1

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.
step 2

Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.

Check out our best vegetarian curry recipes

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.8 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue