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