Sweet potato and lentil curry
This is a super simple curry recipe that’s also cheap and will feed the whole family. It’s nice and fragrant, but not too hot and it’s a big winner in our house as it’s my 18 month old’s favourite meal.
Servings Prep Time
4 10
Cook Time
25
Servings Prep Time
4 10
Cook Time
25
Ingredients
Instructions
  1. Heat the oil in a large pan, add the onion and ginger and cook for a few mins until softened. Add the spices and cook for 1 min more, then stir in the lentils and sweet potatoes. Add the plum tomatoes and break them up a little, then pour over approx 200ml of water.
  2. Bring to the boil, cover and simmer for 20 mins until the lentils and sweet potatoes are tender and the sauce looks nice and thick.
  3. Whilst the curry is doing its thing, this is probably a good time to get your rice on the go. I recommend following instructions on the packet, although feel free to throw a few cardamom seeds in with your rice for an extra blast of flavour.
  4. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted (frozen spinach works equally well).
  5. Add a little chopped coriander before serving up if you fancy, although it works well without it.
  6. Serve with rice (and poppadoms if you like!)