This hearty sweet potato and lentil curry is packed with nourishing goodness to help you power through the week.
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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.
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.
Divide the curry evenly among serving bowls. Drizzle with remaining cream and sprinkle with remaining coriander. Serve with pappadums.
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.