Spinach, Lentil & Sweet Potato Curry

Indian Subcontinent

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

A simple, spicy and very nourishing curry that is very low in calories. This curry is packed with flavour and is quite spicy, so if you are not a spice lover, then do adjust the heat accordingly. I added a curry leaf and dried red chilli for extra fragrance, taste and heat. The combination of the spinach, sweet potato, lentils and mushrooms really works well and as well as being super-healthy and low in calories, this curry also has three of your five-a-day in it. (This recipe has the benefits of being gluten-free, vegetarian and vegan.)

Ingredients

  • 2 medium onions, peeled and roughly chopped
  • 2 cloves garlic, peeled and diced
  • 100 g fresh or frozen mushrooms, chopped
  • 1 large sweet potato, peeled and roughly diced
  • 4 tablespoons hot curry paste
  • 1 curry leaf
  • 1 hot dried red pepper
  • 1 teaspoon turmeric
  • 900 ml vegetable stock
  • 1 × 285 g packet frozen leaf spinach, or fresh spinach leaves
  • 1 × 400 g tin chopped tomatoes
  • 100 g red lentils

Method

  1. Put the onions, garlic, mushrooms and sweet potatoes into a wok type pan with a little water, and cover with a lid; heat over a low to medium heat for about 10 minutes or until the vegetables are soft and nearly cooked.
  2. Turn the heat up and add the curry paste, curry leaf, red pepper and turmeric, then cook stirring all the time until they start to release their aromas, about 2 to 3 minutes. Add the stock and stir well. It should start to simmer after a few minutes.
  3. Add the rest of the vegetables, stir well and continue to cook for 5 minutes before adding the lentils and replacing the lid and simmering over a medium heat for 15 to 20 minutes or until the vegetables and lentils are cooked.
  4. Season to taste with salt and pepper. Ladle the curry into 4 warm bowls and serve with naan bread and steamed Basmati rice.