Warm up your winter nights with a delicious and hearty bowl of sweet potato, lentil and chickpea curry. Perfect for meatless Monday!
A few weeks ago, my family got together for a potluck style dinner. A few days before the event we were chatting on Facebook about what everyone was going to bring. One of my aunts announced that she was bringing a “yummy, winter, ginger, lentil something to have with rice…”. We all laughed and wondered what on earth she had in mind. Well as it turned out, her ginger lentil thing was a delicious curry! I loved it so much I pinched leftovers for lunch the next day.
Now I probably could have easily asked her for the recipe but instead I decided to let my taste buds do the guessing and this is what I came up with! It was love at first bite, and I knew I just had to share it with you guys!
I’ve been practising Meatless Monday ever since the meatless challenge, so I intend to add this into my Monday rotation! It’s great as a meal prep too – you end up with a huge haul, and depending on how hungry you are, you can get 4-6 serves out of it! Not bad at all!
I love a bit of spice and heat, but feel free to tone it down by adding a bit less of the curry powder in. If you add some greek yoghurt in at the end it removes a bit of the heat too.
- • 1 tbsp olive oil
- • 1 red onion diced
- • 1 tsp cumin
- • 1 tsp turmeric
- • 1 tsp crushed ginger
- • 1 tsp minced garlic
- • 1 tbsp curry powder
- • 100g red lentil
- • 2 medium sweet potatoes
- • 500ml vegetable stock
- • 400g can diced tomatoes
- • 400g can chickpeas drained
- • Optional – brown rice greek yoghurt, coriander to serve
Heat oil in a large pot on medium-high heat. Add it onion and cook for 3 minutes until softened, stirring regularly.
Add in ginger and garlic and stir for 30 seconds.
Add cumin, turmeric and curry powder and stir for 30 seconds.
Add sweet potatoes, lentils, diced tomatoes and stock and stir to combine. Bring to boil, then cover the pot with a lid and reduce to a simmer for 20 minutes, stirring a few times.
Add chickpeas in and cook for a further 10 minutes.
Serve curry alone or with brown rice, a dollop of greek yoghurt and a sprinkle of fresh coriander. Enjoy!
Adapted from BBC Good Food