Red lentil and sweet potato coconut curry
A great source of vegetarian protein, this lentil, sweet potato and coconut curry is mild, tasty and quick to prepare making it a great midweek dinner. Suitable for vegans.
Ingredients
- 2 tablespoons sunflower oil
- 1 teaspoon cumin seeds
- 1 onion finely chopped
- 1 clove of garlic finely chopped
- 1 thumb-sized piece of ginger peeled and finely chopped
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chilli powder* optional or to taste
- 700 g sweet potatoes peeled and diced
- 400 ml coconut milk
- 250 g red lentils
- 500 ml water
- 1 tablespoon garam masala
- Salt* and pepper to taste, optional
- handful coriander (cilantro) finely chopped
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the cumin seeds and fry for a minute or two until starting to brown.
- Stir in the onion, reduce the heat to low and cover. Cook, stirring often for 10 minutes or until soft.
- Add the garlic, ginger, turmeric, ground coriander and chilli (if using), stir well and cook for a further minute.
- Stir in the sweet potatoes and mix well, ensuring that the spicy onion mix covers them well.
- Add the lentils, coconut milk and water bring to the boil then reduce to a low heat, cover and simmer for 20-30 minutes until the lentils and sweet potatoes are cooked through.
- Stir occasionally to prevent sticking and add a dash more water if it's starting to look dry.
- Stir through a tablespoon of garam masala. Season to taste with salt* and pepper if using.
- Serve with the finely chopped coriander leaves and rice or chapatis.
Notes
- Chilli powder and salt can be left out for babies.
- Nutritional information is approximate and is intended as a guide.
Nutrition
Calories: 658kcalCarbohydrates: 80gProtein: 22gFat: 30gSaturated Fat: 20gSodium: 132mgPotassium: 1506mgFiber: 26gSugar: 10gVitamin A: 25020IUVitamin C: 11mgCalcium: 137mgIron: 11mg
Tried this recipe?Let us know how it was!