Sweet Potato, Lentil and Coconut Curry

Name: Sweet Potato, Lentil and Coconut Curry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 tbsp rapeseed oil; 2 large onions, finely chopped; 4 garlic cloves, crushed; 5 cm piece of fresh root ginger, peeled and finely grated; 2 tbsp cumin seeds; 2 tbsp medium curry powder; 2 tsp ground coriander; 2 tsp ground turmeric; 1 tsp hot chilli powder; 1 kg sweet potatoes, peeled and cut into 1.5 cm chunks; 250 g red lentils; 2 × 400 g tins of chopped tomatoes; 2 × 400 ml tins of coconut milk; 600 ml vegetable stock; 20 g fresh coriander, chopped; 2 tsp nigella seeds (optional); sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; warm naan (optional)

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
1 hr 15

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This is a great curry to make if you want extra portions for another day – you may just need to add a good splash of water if the curry has thickened too much once it has chilled down. Alternatively, use the chilled curry as a filling for curried sweet potato pastries using ready-made puff pastry.

Ingredients

2 tbsp rapeseed oil
2 large onions, finely chopped
4 garlic cloves, crushed

Main course
Vegetarian

Method

Heat the oil in a casserole over a medium to high heat and sauté the onions for 6-8 minutes, until softened and just beginning to brown around the edges. Stir in the garlic and ginger and cook for another minute.

Sprinkle over the spices, then tip in the sweet potatoes and toss until evenly combined. Add the lentils, tomatoes, coconut milk and stock. Season generously, then reduce the h