This curry is very easy to make and is full of tasty Indian flavours such as cumin, garam masala, fenugreek and coriander. I made a big batch as usual, which is great as you can use the leftovers for lunch the next day.
If you are taking part in #nomeatmay and aren’t used to eating or cooking vegan curries, this is a perfect vegan curry to start with as it easy to make, is rich in flavour, creamy and has lots of texture.
We have not had a curry for a few days and even Toby was feeling it. He started asking me to make a curry a couple of days ago. I do love it when my 7 year old can ask for any food in the world and he asks for curry. I asked him what kind of curry and he responded “I love any of your curries, just don’t put any meat in” as if I would!
Dried brown lentils are one of my favourite ingredients at the moment. They are so versatile and take on the flavours of any dish they are being cooked in well. When cooked for the correct amount of time, the texture is lovely.
I made it nice and hot with four birdeye green chillies but you can adjust to suit your personal heat preference. I also stirred in a little plain plant-based yoghurt at the end for an extra creamy touch – but this is optional. Toby ate a huge bowl full then asked for seconds. At bed time, I was tucking him in and he said “wait a minute, I can’t remember what that curry tasted like that we had for tea, could you bring me another bowl up to remind me?” Nice try Toby!
I am sure you will enjoy this dish and it will become a favourite ‘go to’ curry dish as it has with us.
Sweet Potato and Lentil Curry
- 2 tbsp olive oil
- 1 tsp ground fenugreek powder
- 1 tbsp each cumin seeds, fennel seeds & mustard seeds
- 1 stick cinnamon or casia bark
- 5 green cardemoms crushed slightly
- 1 medium onion chopped
- 1 medium yellow pepper sliced
- 1 head garlic crushed
- 4 birdeye chillies sliced down the middle
- 200 grams dried brown lentils washed thoroughly (I soak them in water with 1 tbsp cider vinegar for an hour before washing but this is optional)
- 1 tbsp cumin powder
- 1 tbsp ground coriander powder
- 1 tbsp garam masala powder
- 1 tbsp ground turmeric powder
- 1 400g tin chopped tomatoes
- 350 ml vegetable stock
- 3 medium sweet potatoes peeled and chopped into about 6 chunks
- 1 1/2 tsp seasalt
- 2 inch piece fresh ginger grated
- 100 grams dried red lentils washed thoroughly
- 1 tin coconut milk
- fresh coriander to garnish
- optional: 1 tbsp plant-based yoghurt to stir in
- Heat the oil in a large pan to a medium heat and add the fenugreek, cumin seeds, fennel seeds, mustard seeds, cinnamon and cardemoms. Fry for 2 minutes until seeds begin to pop.
- Stir in the garlic, onion and pepper and chillies and cook for a further 3 minutes.
- Stir in the brown lentils and spice powders an cook for another minute stirring.
- Add the chopped tomatoes and vegetable stock, stir everything and allow to simmer for 10 minutes.
- Stir in the red lentils, ginger, sweet potatoes, salt and coconut milk and simmer over a medium heat for around 40 minutes checking occasionally and stirring and adding more water if required.
- Check the lentils are soft and the potatoes are cooked before removing from the heat.
- Add more salt to taste if required.
- Garnish with fresh coriander and stir in yoghurt if using.