Make Ahead

Green Lentil Curry

March 18, 2020
Photo by Saboush Cooks
Author Notes

I try to keep legumes in my pantry all the time as they are rich in protein, fibre, folate (Vitamin B9) and non-perishable.
I combine lentils with chopped sweet potatoes to make it naturally sweet, and some coconut cream to add a lovely velvety texture.
This is very easy, nutritious mid-week meal best enjoyed on a bed of rice. If you like you can add a dollop of minted greek yogurt on top. —Saboush Cooks

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 6
Ingredients
  • 1 cup green lentils, cooked
  • 1 sweet potato, chopped into small cubes
  • 1-2 small-medium size onions, finely chopped
  • 3-4 pieces cloves or garlic, crushed or finely chopped
  • 1-2 tablespoons curry powder
  • 1 tablespoon garam masala
  • 2-3 tablespoons coconut oil/any cooking oil
  • 1/2 cup coconut cream/milk
  • 1/2 cup chopped tomatoes/passata
  • 1-1/2 cups vegetable stock/water
  • 1 handful cilantro/coriander leaves
In This Recipe
Directions
  1. Warm the oil in a large saucepan over medium heat. Add the onion, garlic and sauté until soft, for about 5 minutes. Add the sweet potato, tomato, curry powder, garam masala and sauté, 5 minutes more in medium heat.
  2. Pour over the stock/cold water and bring to a boil. Turn the heat to low and let it simmer for 15 minutes until potatoes are slightly soft.
  3. Mix in the cooked lentils and simmer for 5 minutes. Stir in the coconut cream, bring to a boil and turn off the heat.
  4. Garnish with coriander (cilantro) leaves, and serve warm.

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