Indian sweet potato and red lentil curry

Our Indian sweet potato and red lentil curry makes the ultimate vegetarian dinner. Tip: for a creamier curry, add a 400ml can of coconut milk and use 600ml of stock rather than 1 litre. Finish with chives and natural yogurt to serve.

Indian sweet potato and red lentil curry

Ingredients
  1. 2 tbsp vegetable oil 
  2. 1 onion, roughly chopped 
  3. 6 garlic cloves, crushed 
  4. 1 tsp dried chilli flakes 
  5. 2 tsp garam masala 
  6. 1 tsp ground coriander 
  7. 1 tsp ground cumin 
  8. 1 tsp ground turmeric 
  9. 2 sweet potatoes, cubed (unpeeled) 
  10. 175g red lentils 
  11. 1 litre vegetable stock
  12. 1 tsp fine sea salt 
  13. 240g Tilda Pure Basmati Rice 
  14. 1 lemon, juice 
  15. 100g Onken Greek Style Set Yogurt 
  16. 2 tbsp chives, finely chopped, to serve

Method
  • Put the oil in a large, high-sided pan over a medium heat. Add the onion and sauté for 5 minutes until starting to soften. Tip in the garlic, chilli flakes, garam masala, coriander, cumin and turmeric. Fry for 2-3 minutes, stirring now and again, until aromatic.
  • Add the sweet potatoes, lentils, stock and sea salt. Bring to the boil and simmer for 30-35 minutes, stirring often, until the sweet potatoes and lentils are cooked through; season.