Sweet potato and lentil curry

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Hearty and wholesome sweet potatoes, beans and lentils and stewed in this warming and slightly spiced curry.

Per Serving: 432kcals, 9.5g fat (1.4g saturated), 70.4g carbs, 10.9g sugars, 19.4g protein, 20.8g fibre, 0.068g sodium

20 minutes
30 minutes
Difficulty: Easy
2 tbsp vegetable oil
1 onion, chopped
1 tsp cumin seed
1 tsp mustard seeds
1 tbsp curry powder
100g lentils
2 medium sweet potatoes, peeled and cut into chunks
500ml vegetable stock
1 x 400g tin of chopped tomatoes
1 x 400g tin of chickpeas, drained
To serve:
A handful of fresh coriander, chopped
Natural yoghurt
Naan bread


  • Heat the oil in a large pan over a medium-high heat. Add the onion and cook for a few minutes until soft.
  • Add the cumin, mustard and curry powder. Cook, stirring, for about one minute until fragrant.
  • Stir in the lentils, sweet potatoes, vegetable stock and tomatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes until the sweet potatoes are tender.
  • Add the chickpeas and heat through for 2-3 minutes.
  • Serve in warmed bowls with some coriander, natural yoghurt and naan bread.

Top tip: To freeze, simply bring the stew to room temperature and freeze in a plastic container or in individual ramekins. To reheat, simply add to a saucepan over a medium heat and warm through until hot and bubbling.