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Lentil & Sweet Potato Curry

Make your dinners simple yet scrumptious with this protein-packed lentil & sweet potato curry, that just happens to be vegan!

This delicious recipe was created by GoodMoodFoodUK.

15 mins

Basic

MAKES 4

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INGREDIENTS METHOD

1 x 250g pack Whitworths Indian Lentil Dhal
400g sweet potato, peeled and cut into chunks
1 red pepper, sliced
1tbsp olive oil
1 onion, sliced
2-3 garlic cloves, minced
1 chilli, deseeded and finely chopped
Thumb-size piece of ginger, peeled and grated
1.5tsp paprika
2tbsp medium curry powder
1 x 400ml can coconut milk
1 x 400g chopped tomatoes
1.5tbsp peanut butter
Juice of 1 lime
Coriander, lime wedges and brown rice, to serve

In a large, deep frying pan on medium heat, add the olive oil. Once hot add the onions and cook for 5 minutes until they start to soften.
Add in the garlic, chillies and ginger and cook for a further 2 minutes until soft and fragrant.
Mix in the paprika and medium curry powder. Once the spices are incorporated, add in the sweet potatoes and red pepper then stir well.
Pour in the coconut milk, chopped tomatoes and peanut butter. Fill the tin of the chopped tomatoes halfway with water. Swill it around then pour the water into the pan.
Give the curry a good mix then bring to a boil. Once boiling reduce the heat and simmer for 30 minutes, stirring occasionally until the sweet potatoes are cooked through.
Stir through the Whitworths Indian Lentil Dhal and lime juice until well combined. Cook for 3 minutes until heated through.
Serve with brown rice, fresh lime wedges and coriander.