Photo by Sohel Rana Ripon on Pexels
Spiced Lentil and Sweet Potato Curry
Sweet potato and red lentils cooked in spiced onion and garlic base with cumin, turmeric, tomatoes, stock, and spinach.
- 150 g red lentils
- 300 g sweet potato
- 1 medium onion
- 2 cloves garlic cloves
- 2 cm piece ginger
- 1 tbsp vegetable oil
- 2 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 400 g tin chopped tomatoes
- 200 ml tin coconut milk
- 300 ml vegetable stock
- 100 g fresh spinach
- 150 g basmati rice
- 1 small bunch fresh coriander
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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
Cook the basmati rice according to packet instructions.
- Step 2
Peel and dice the sweet potato into 2cm cubes.
- Step 3
Finely chop the onion. Mince the garlic and grate the ginger.
- Step 4
Heat the vegetable oil in a large saucepan or pot over a medium heat.
- Step 5
Add the chopped onion and cook for 5-7 minutes until softened.
- Step 6
Add the minced garlic and grated ginger, cook for 1 minute until fragrant.
- Step 7
Stir in the curry powder, cumin, and turmeric. Cook for another minute, stirring constantly.
- Step 8
Add the diced sweet potato, chopped tomatoes, coconut milk, and vegetable stock.
- Step 9
Bring to a simmer, then reduce the heat, cover, and cook for 15-20 minutes, or until the sweet potato is tender.
- Step 10
Stir in the red lentils and cook for a further 10-12 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
- Step 11
Stir in the fresh spinach and cook until wilted.
- Step 12
Season with salt and pepper to taste.
- Step 13
Serve the curry hot, garnished with fresh coriander, alongside the cooked basmati rice.
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