A delicious and super Easy Sweet Potato and Lentil Creamy Curry

Sweet Potato and Lentil Creamy Curry

This Sweet Potato and Lentil Creamy Curry was something we enjoyed camping over the weekend. It is a recipe that I cook often at home too as it is so easy to prepare and it is both nourishing and comforting. Many of you might know that half of my family here are vegetarians. This Sweet Potato and Lentil Creamy Curryis a delicious vegetarian (and vegan-friendly) recipe that is loved by us all. It can be on the table in less than 30 minutes and it is extra delicious served with warm Naan bread or warm Pitta bread for extra points.

Nellie

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Sweet Potato and Lentil Creamy Curry

Serves 4

A Super easy Sweet Potato and Lentil Creamy Curry that is delicious and will be on the table in 30 minutes. It is a vegetarian and vegan-friendly recipe and so good for you.

1 tablespoon extra virgin olive oil or use coconut oil
1 brown onion, diced
1 thumb sized piece of fresh ginger, peeled and grated
3 cloves garlic, peeled and finely chopped
½ teaspoon Aleppo pepper (or use dried chili flakes)
1 tablespoon of garam masala
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
Sea salt
Freshly ground black pepper
700 g sweet potatoes, peeled and diced
1 cup green or brown lentils
750 ml of vegetable stock (or water)
1 x 400 ml tin of coconut milk
½ bunch of silver beet or spinach or kale, washed, stems removed and discarded & leaves chopped
1 lime, juiced

Serving suggestions:

Steamed basmati rice
Warm breads such as Naan, Roti, Pitta
Natural yoghurt

Place a large frying pan or cast-iron pot over a low-medium heat.

Add the oil and warm. Add the onion and sauté for 6-8 minutes or until softened and aromatic. Add the ginger and garlic and stir for one minute.

Add all the spices and toast for 2 minutes. Stir often to avoid the spices burning. Season with sea salt & freshly cracked black pepper.

Add the diced sweet potatoes and the lentils. Stir to coat & combine well.

Add the stock. Bring to a boil and then lower the heat to a simmer. Simmer for approximately 30 minutes. During that time, check the curry is not drying out. If it is, add a little water or additional stock. Taste for seasoning and to check that the sweet potatoes and lentils are tender.

Add the coconut milk and greens of your choice. Stir to combine. Cook for just a few minutes more and then turn the heat off. Add the juice of a lime. Taste again to check if seasonings need adjusting.

Serve with steamed basmati rice, warm breads (such as Naan, Roti, Pitta) and dollops of natural yoghurt.