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Red Lentil and Sweet Potato Curry


  • 1 brown onion
  • 4 garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 10 curry leaves (optional)
  • 1/2 tsp chilli flakes (optional)
  • 1 tsp turmeric
  • 1/2 tsp garam masala
  • 1 tbsp curry powder
  • 1 tbsp tomato paste
  • 1 cup red lentils
  • 2 – 3 cups water
  • 1 can coconut milk
  • 1 large sweet potato
  • 1 tsp sea salt (more to taste)
  • Black pepper to taste
  • Fresh lime


  1. Pre-heat oven to 180C. Dice the sweet potato into cubes, toss in a little oil and salt and bake in oven for about 20-30 minutes or until cooked and slightly crispy.
  2. Begin with dicing the onion and mincing the garlic.
  3. Heat 1 tbsp ghee/oil in a large pot on medium-high heat.
  4. Add in cumin seeds, mustard seeds, curry leaves and chilli if using. Stir continuously for 2 minutes or until mustard seeds start to pop. Add in onions and a pinch of salt.
  5. Sauté onions until tender, about 5 minutes. Add in tomato paste and spices, let this sauté for about 5 minutes stirring occasionally.
  6. Add in lentils and water, bring to a gentle simmer turning down heat to low-medium. Let this simmer until lentils are almost cooked, about 15-20 minutes. Add in coconut cream and bring this to a simmer for a further 10 minutes, adding in baked sweet potato. Add in salt to taste. Turn off heat and squeeze in half a lime.
  7. Serve with some brown rice, coconut yoghurt and spring onions.

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