Warm up your winter nights with a delicious and hearty bowl of sweet potato, lentil and chickpea curry. Perfect for meatless Monday!
I first published this sweet potato, lentil and chickpea curry recipe in July 2017 and it is definitely one of my favourites. And clearly, it’s yours too! It is, after all, one of the most visited recipes on my blog!
The inspiration for this dish came after my Aunty brought something similar to a potluck dinner we had and I just had to try and recreate it. It’s one of those meals that’s hearty and full of flavour. Like a warming bowl of comfort.
I’ve wanted to give this recipe a revamp for awhile, particularly the photos. I think we can all agree that curry isn’t the most photogenic food to begin with. But it was something I photographed pretty early in my food blogging days and my angles were all weird and the food looked rather flat. So here’s my attempt to give the recipe the justice it deserves. Because there isn’t a person I’ve fed this too who doesn’t fall in love. It’s just that good. So good in fact you won’t even notice that there’s no meat!
Sweet potatoes are the hero of this dish, as with so many of my other recipes. If you are hankering for some more sweet potato mains (or just not much of a curry fan), try my vegetarian sweet potato nachos.
Now let’s get to the recipe…
- 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
- 1 large sweet potato
- 500ml vegetable stock
- 400g diced tomatoes
- 400g chickpeas drained & rinsed
- Brown Rice to serve
- Greek Yoghurt to serve
- Corinader 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
Go on… pin it for later! I know you want too!
Original Photo 12th July 2017 (always good to keep these things):