- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
This hearty sweet potato and lentil curry is packed with nourishing goodness to help you power through the week.
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 1 brown onion, coarsely chopped
- 1 red capsicum, seeded, coarsley chopped
- 500g gold sweet potato, peeled, cut into 2cm pieces
- 1/4 cup (75g) tikka masala paste
- 1 cup (200g) red lentils, rinsed, drained
- 400g can crushed tomatoes
- 2 cups (500ml) vegetable stock
- 150ml pouring (pure) cream
- 1 bunch coriander leaves
- Pappadums, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Add the onion, capsicum and sweet potato and cook, stirring, for 8 mins or until light golden. Add the curry paste and cook, stirring, for 1 min or until aromatic.
Step 2
Add the lentils, tomato and stock to the pan. Bring to a simmer. Cover and cook, stirring occasionally, for 20-25 mins or until lentils are tender and the mixture thickens slightly. Add half the cream and half the coriander. Stir to combine.
Step 3
Divide the curry evenly among serving bowls. Drizzle with remaining cream and sprinkle with remaining coriander. Serve with pappadums.
Recipe tip
COOK. STORE. SAVE.
Smart swap: For a dairy-free version, swap the cream in this curry for coconut cream.
Use it up: The leftover tikka masala paste will come in handy for making Tikka Masala Lamb Chops.
