This vegan sweet potato and lentil curry is a hearty and warming dish that is perfect for a winter meal. It is packed full of flavour and has a good balance of spices. The lentils and sweet potatoes make it a filling dish, and the addition of spinach and chickpeas means that it is also a good source of protein and fibre. This curry can be served with rice or naan bread, and is also suitable for freezing.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- 1 (14-ounce) can diced tomatoes
- 1 cup water
- 1 tablespoon tomato paste
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 3 cups cubed sweet potatoes
- 1 cup uncooked green lentils
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1/2 cup raisins
- 1/2 cup chopped peanuts
- 1/4 cup chopped fresh cilantro
Method
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, ginger, cumin, coriander, cinnamon, cardamom, cloves, and black pepper. Cook, stirring, until the onion is softened, about 5 minutes. Add the tomatoes, water, tomato paste, honey, vinegar, soy sauce, and salt. Bring to a simmer and cook for 10 minutes.
Add the sweet potatoes, lentils, chickpeas, spinach, raisins, peanuts, and cilantro. Simmer until the sweet potatoes and lentils are cooked through, about 30 minutes. Serve with rice or naan bread.
Potential changes & improvements
If you want a bit more of a kick to your curry, you could add some more chili powder or fresh chili peppers to the dish. You could also add in some other vegetables, such as carrots, bell peppers, or green beans. For a creamier curry, you could add in some coconut milk.
What other food it works well with
This curry goes well with rice or naan bread. You could also serve it with a simple salad or some steamed vegetables.
Common Mistakes
One common mistake when making curry is to not cook the spices long enough. This can result in a curry that is bland and not very flavourful. Another mistake is to add the vegetables too early. This can cause them to overcook and become mushy. If you want your vegetables to retain their texture, add them towards the end of the cooking time.
Nutritional Information
This curry is high in fibre and protein. It is also a good source of vitamins A, C, and E. This dish is suitable for vegans and vegetarians.
Allergens
This recipe contains peanuts, soy, and chickpeas. It may also contain traces of other allergens due to cross-contamination.