zoom Sweet potato, tomato & red lentil curry

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    Sweet potato, tomato & red lentil curry

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    Sweet potato, tomato & red lentil curry

    • Preparation time: 15 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8



    2 tbsp vegetable oil
    1 medium onion, finely chopped
    4 cloves garlic, grated
    2.5cm piece fresh root ginger, peeled and grated
    2 tsp mustard seeds
    1 tsp cumin seeds
    1 tsp turmeric
    1 tsp chilli powder
    350g red split lentils, rinsed
    1 x pack 2 sweet potatoes, cut into 2.5cm cubes
    1 tbsp vegetable bouillon powder
    2 x 400g cans chopped tomatoes
    400ml can coconut milk
    ½ x 28g pack coriander, stalks finely chopped and leaves roughly chopped
    1 tsp very finely diced red chilli
    Greek-style yogurt, to serve
    Nigella seeds, to serve
    Sliced red chilli, to serve
    Lime wedges, to serve


    1. Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of sea salt and stir well. Cover and cook for 10-15 minutes, stirring occasionally, until really soft and slightly golden.

    2. Add the garlic and ginger and cook for 1 minute over a medium heat. Stir through the spices and cook for 2 minutes more, then mix
    in the lentils, sweet potatoes, bouillon powder, tomatoes and 800ml boiling water. Bring to the boil, then simmer gently for 35 minutes, stirring often, until the lentils are cooked and the sweet potato tender. Remember to stir from time to time so that the lentils don’t stick to the bottom of the pan. Stir in the coconut milk and simmer for 5 minutes more.

    3. Remove from the heat. Season well and add most of the coriander and the red chilli. Spoon into shallow bowls, then top with yogurt, nigella seeds, chilli, the remaining coriander and a wedge of lime, if liked. Delicious with poppadoms, chapatti or rice.

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    Cook’s tip
    Adding a pinch of salt to onions as they fry helps to draw out some
    of their moisture. This concentrates their flavour and helps them to cook a little faster, if needed. This method works well for other high-moisture vegetables, such as mushrooms.


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