Photo by Alesia Kozik on Pexels
Hearty Lentil and Sweet Potato Curry
Red lentils simmered with turmeric, cumin, curry powder, tomatoes, and coconut milk, cooked with diced sweet potato and served over basmati rice.
- 150 g red lentils
- 1 medium sweet potato
- 1 medium onion
- 2 cloves garlic
- 2 cm piece ginger
- 400 g tin of chopped tomatoes
- 200 ml coconut milk
- 300 ml vegetable stock
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- 15 g fresh coriander
- 100 g basmati rice
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse the red lentils under cold water.
- Step 2
Peel and dice the sweet potato into 2cm cubes. Finely chop the onion, garlic, and ginger.
- Step 3
Cook the basmati rice according to packet instructions.
- Step 4
Heat the vegetable oil in a large saucepan or pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
- Step 5
Add the garlic and ginger and cook for another minute until fragrant.
- Step 6
Stir in the curry powder, turmeric, and cumin. Cook for 1 minute, stirring constantly, until fragrant.
- Step 7
Add the diced sweet potato, rinsed lentils, chopped tomatoes, coconut milk, and vegetable stock. Stir well to combine.
- Step 8
Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the lentils and sweet potato are tender, stirring occasionally.
- Step 9
Season the curry with salt and pepper to taste.
- Step 10
Stir in most of the fresh coriander.
- Step 11
Serve the curry hot, with the cooked basmati rice and garnished with the remaining fresh coriander.
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