Lemony Sweet Potato & Lentil Curry
A comforting, hearty and warming sweet potato & lentil curry with added lemony zing. Packed with flavour and good nutrition, I'm certain that this will become a firm favourite in your recipe repertoire.
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 4 garlic cloves crushed
- 5 cm fresh root ginger peeled and finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 1 tsp sea salt
- ½ tsp cracked black pepper
- 2 medium sweet potatoes peeled and diced
- ½ cup dried green lentils thoroughly washed and drained
- 400 ml vegetable stock
- 400 g chopped tomatoes I used Picard frozen chopped tomato cubes
- 2 large handfuls of baby leaf spinach
- ½ lemon, zest and juice choose unwaxed lemons
- 1 small bunch of fresh coriander roughly chopped
To serve
- ½ Lemon cut into wedge
Instructions
- Heat the oil in a large casserole over a medium heat. Add the onion and cook for 4-5 minutes, or until soft. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant. Add the spices, salt and pepper and cook for a further minute.
- Add the sweet potato, lentils, stock and tomatoes, mix to combine and bring to the boil. Reduce the heat and simmer for 25-30 minutes, or until the potatoes and lentils are soft and cooked through. If you find the curry is getting too thick, cover with a lid.
- Add the spinach, cover and leave to wilt on top of the curry for 2-3 minutes. Add the lemon juice and zest, and coriander and stir to combine. Divide between serving bowls and add a lemon wedge to serve.
Notes
Leave to cool completely before storing in an airtight container in the fridge for up to 2 days or the freezer for up to 2 months. If you are batch cooking in advance leave out the spinach and add it when reheating. (I find that spinach can go slimy otherwise).
Simple swaps: butternut squash for sweet potato, yellow split peas for green lentils or you can use tinned green lentils if you prefer but you will need to reduce the volume of stock and adjust the cooking time, kale or spring greens for spinach.
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