Cooking Method:frying & simmering
Prep Time:15 mins
Cook Time:30 mins
This sweet potato curry is really easy and pretty speedy to make, just make sure you cut up your sweet potato into small chunks. The bigger the chunks are the longer it takes to cook. It's a proper winter warmer with great flavours and texture; comfort food at it's best.
- 1 Tbs oil (we use coconut oil)
- 1 Tbs cumin seeds
- ½ tsp ground coriander
- 1 tsp ground cayenne pepper
- 2 chillies chopped finely
- 2 garlic cloves chopped finely
- 1 huge sweet potato or 2 big ones (cut into small chunks 1cm³)
- 1 C split red lentils
- 1 tsp vegan swiss bullion
- ½ C passata
- 1 tin of coconut milk
- ½ C water
- 2 massive handfuls of fresh spinach
Place a heavy based saucepan on a low flame and add the oil, seeds, ground spices followed by the fresh chillies and garlic.
Once the oil is infused stir in the chopped sweet potato and the lentils. Make sure that they are coated in the spicy mix. Then stir in the swiss bullion.
When the sweet potato and lentils feel like they are sticking to the pan, stir in the passata followed by the coconut milk. Place a lid on the sauce pan and leave to cook for 30 minutes. Stir occasionally to ensure nothing sticks. If you find that the veg are sticking, or you need to cook the curry a little longer due to the sweet potato being bigger chunks and not yet soft, add some water. I prefer to keep this curry thick and creamy.
When the lentils and sweet potato are soft, you know that they are cooked and you can take your curry off the heat. Stir in the fresh spinach leaves and serve immediately. I sprinkle a load of fresh coriander over the top sometimes too.
This dish goes really well with rice.