Sweet Potato and Lentil Curry

Sweet Potato and Lentil Curry  Quick and easy - using curry powder really cuts down on the number of ingredients and the lentils give a good protein hit

Servings: 2 yield(s)
Ingredients
  • 2 tbsp Olive Oil
  • 1 brown Onion - diced
  • 4 cloves Garlic - finely chopped
  • 5 cm piece fresh Ginger - peeled and finely chopped
  • 1 tbsp Curry Powder
  • 2 tsp Garam Masala (See NOTE)
  • 1 kg Sweet Potato - cut into large bite-sized chunks
  • 700 ml Vegetable Stock
  • 400 g tin of chopped Tomatoes
  • 0.75 cup Red Lentils
  • 400 ml tin Coconut Milk
Instructions
  1. Heat the oil in a large pan, over a medium heat.
  2. Add the onion, garlic and ginger, turn the heat to low and simmer until the onion is translucent and soft.
  3. Add the curry powder and garam masala and stir through.
  4. Stir in the sweet potato pieces.
  5. Pour over the stock and the tomatoes. Simmer for 10 minutes or until the sweet potato is just soft.
  6. Taste and check for seasoning. Add the lentils, stirring to combine, then add the coconut milk.
  7. Bring the mixture to the boil, turn to low and simmer gently for 25 minutes until the lentils are soft but still holding their shape. Serve with Roasted Chickpeas.
Recipe Notes

If you don't have Garam Masala, you can make your own - Garam Masala Roasted Chickpeas