Sweet potato, Lentil & Coconut curry

Celebrating #NationalCurryWeek with this dope recipe!



1 x TBS coconut oil
1/2 onion chopped
1 x clove garlic minced
1 x thumb ginger finely sliced
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp cinnamon
Dash or more of chilli powder
1/2 vegan stock cube
2 x cups water
1/2 large sweet potato cubed
1 x cup precooked lentils
200ml coconut milk
1/2 lime squeezed
1 x tsp coconut sugar (optional)
Salt & pepper to taste



In a pan sauté your onion, garlic and ginger on a medium heat in coconut oil. Add in the spices and cook for 2 minutes until fragrant. Add 1/2 a stock cube and two cups of boiled water alongside the chopped sweet potato. Keep heat low/ medium and cover the pan with a lid and allow the curry to simmer for 25 mins until the sweet potato is softly cooked. Pour in the lentils and coconut milk and heat through. Finally add in a squeeze of lime juice, a dash of coconut sugar if you fancy and salt and pepper to taste. Serve with quinoa or brown rice and fresh coriander.

Serves 2. 

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