Indian sweet potato and red lentil curry
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and delivers so much warmth and flavor. The combination of sweet potatoes and red lentils creates a naturally creamy curry that's both satisfying and packed with plant based protein. Red lentils are wonderful because they're affordable, cook quickly, and are loaded with fiber to keep you full. With just a handful of aromatic spices and simple pantry staples, you'll have a vibrant, restaurant quality curry on your table faster than you'd expect. Serve it over fluffy basmati rice with a dollop of yogurt and fresh chives, and you've got something truly special.
Ella x
Ingredients
- 2 tbspvegetable oil
- 1onion(roughly chopped)
- 6garlic cloves(crushed)
- 1 tspchilli flakes
- 2 tspgaram masala
- 1 tspground coriander
- 1 tspground cumin
- 1 tspground turmeric
- 2sweet potatoes(cubed (unpeeled))
- 175 gramsred lentils
- 1 litre/svegetable stock
- 1 tspfine sea salt
- 240 gramstilda pure basmati rice
- 1lemon(juice)
- 100 gramsonken greek style set yogurt
- 2 tbspchives(finely chopped, to serve)
Detail level
Instructions
- 1
Put the oil in a large, high-sided pan over a medium heat. Add the onion and sauté for 5 minutes until starting to soften. Tip in the garlic, chilli flakes, garam masala, coriander, cumin and turmeric. Fry for 2-3 minutes, stirring now and again, until aromatic.
- 2
Add the sweet potatoes, lentils, stock and sea salt. Bring to the boil and simmer for 30-35 minutes, stirring often, until the sweet potatoes and lentils are cooked through; season.
- 3
Meanwhile, put the rice in a large pan and cover with twice its volume of salted water (about 500ml). Bring to the boil then reduce the heat to low, cover the pan and leave to simmer gently for 12 minutes, resisting the temptation to peek inside during cooking. Once the liquid has been absorbed, remove from the heat, leaving the lid on to allow the rice to steam for a further 5 minutes, then fluff up with a fork.
- 4
Stir the lemon juice into the curry and season. Serve with the rice, the yogurt stirred through and the chives scattered over.
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