Red Lentil and Sweet Potato Curry
Need a delicious curry in your life? Red Lentil and Sweet Potato Curry is the way to go.
By Holly Dyson |
Featured in Meals & Savoury
Ingredients
- 1 brown onion
- 4 garlic cloves
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 10 curry leaves (optional)
- 1/2 tsp chilli flakes (optional)
- 1 tsp turmeric
- 1/2 tsp garam masala
- 1 tbsp curry powder
- 1 tbsp tomato paste
- 1 cup red lentils
- 2 – 3 cups water
- 1 can coconut milk
- 1 large sweet potato
- 1 tsp sea salt (more to taste)
- Black pepper to taste
- Fresh lime
Method
- Pre-heat oven to 180C. Dice the sweet potato into cubes, toss in a little oil and salt and bake in oven for about 20-30 minutes or until cooked and slightly crispy.
- Begin with dicing the onion and mincing the garlic.
- Heat 1 tbsp ghee/oil in a large pot on medium-high heat.
- Add in cumin seeds, mustard seeds, curry leaves and chilli if using. Stir continuously for 2 minutes or until mustard seeds start to pop. Add in onions and a pinch of salt.
- Sauté onions until tender, about 5 minutes. Add in tomato paste and spices, let this sauté for about 5 minutes stirring occasionally.
- Add in lentils and water, bring to a gentle simmer turning down heat to low-medium. Let this simmer until lentils are almost cooked, about 15-20 minutes. Add in coconut cream and bring this to a simmer for a further 10 minutes, adding in baked sweet potato. Add in salt to taste. Turn off heat and squeeze in half a lime.
- Serve with some brown rice, coconut yoghurt and spring onions.
