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Sweet Potato, Red Lentil and Coconut Curry

by Jordan Bourke from Britain’s Best Home Cook

This hearty vegetarian curry with sweet potato and red lentil is an easy midweek meal that can easily be made vegan too.


This warming curry is brought together by the red lentils, which become thick and creamy as they cook. This can be made in advance and frozen in batches if you wish.

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2 tbsp olive oil
1 red onion, roughly chopped
5 garlic cloves, crushed
½ tsp dried chilli flakes
2 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground tumeric
2 sweet potatoes, chopped into bite-sized pieces (no need to peel)
150g (5oz) red lentils
400ml (14fl oz) coconut milk
500ml (17fl oz) vegetable stock
150g (5oz) fresh spinach, washed
2 tbsp fresh lemon juice
sea salt and black pepper
To serve:
cooked rice
natural yoghurt
large handful of coriander leaves

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1. Heat the oil in a large deep pan over a medium heat. Add the onion and sauté for 5 minutes until beginning to soften. Add the garlic, chilli flakes, garam masala, ground coriander, cumin and turmeric. Fry for 3–4 minutes, stirring now and again, until aromatic.

2. Add the sweet potatoes, lentils, coconut milk and stock and bring to the boil. Reduce the heat and simmer for 30–35 minutes, stirring frequently to prevent the lentils from sticking, until the sweet potatoes and lentils are cooked through.

3. Add the spinach to the pan and cook for 5 minutes until wilted down. Stir in the lemon juice and season to taste with up to a teaspoon of salt and a grinding of black pepper.

4. Serve with rice, a dollop of yoghurt and coriander leaves scattered over.

Tip: This is vegan, apart from the yoghurt that is served with it; you can use a dairy-free alternative to yoghurt, if you prefer

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