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Spiced sweet potato, tomato and coconut curry


Serves: 8
timePrep time: 35 mins
timeTotal time:
Spiced sweet potato, tomato and coconut curry
Recipe photograph by Jonathan Gregson

Spiced sweet potato, tomato and coconut curry

A delicious one-pot curry that’s easy to throw together and perfect served straight from the hob with some fluffy rice or warm naan breads

Serves: 8
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
393Kcal
Fat
21gr
Saturates
15gr
Carbs
41gr
Sugars
15gr
Fibre
8gr
Protein
7gr
Salt
0.6gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 2 tbsp vegetable oil
  • 2 large onions, finely chopped
  • 5 garlic cloves, crushed
  • 4cm root ginger, finely grated
  • 2 tsp ground turmeric
  • 2 tbsp cumin seeds
  • 2 tsp ground coriander
  • 1½ tbsp curry powder
  • 1 tsp cayenne pepper
  • 1kg sweet potatoes, cut into 1.5cm chunks
  • 800g large ripe vine tomatoes, roughly chopped
  • 250g red lentils
  • 600ml vegetable stock (made with 1 stock cube) - use gluten-free stock if required
  • 2 x 400g tins coconut milk
  • 1 x 30g pack coriander, chopped
  • 1½ tsp nigella seeds

Step by step

Get ahead
Keep extra portions in an airtight container in the fridge for 2-3 days (or freeze) and reheat gently to serve. You may need to add a good splash of water if the curry has thickened too much.
  1. Heat the oil in a large pan or flameproof casserole and cook the onions for about 6-8 minutes until softened. Add the garlic and ginger and cook for a minute longer. Stir in all the spices, then tip in the sweet potato and toss together well with the onion mixture to coat.
  2. Add the chopped tomatoes, lentils, stock, coconut milk and seasoning and bring to a simmer. Cook uncovered for 30-35 minutes, stirring regularly, until the sauce has thickened and the sweet potatoes and lentils are cooked. Check the seasoning and adjust to taste, scatter over the coriander and nigella seeds and serve half the curry. Set aside the remainder to cool and chill or freeze, ready for another meal.
    For the leftovers...
    Use the cooled and chilled curry as a filling for curried sweet potato pasties, using ready-made puff pastry for ease.

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