Plant-Based Cocobella Recipe

Red Lentil and Sweet Potato Curry

Name: Red Lentil and Sweet Potato Curry
Ingredients: 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

Need a delicious curry in your life? Red Lentil and Sweet Potato Curry is the way to go.

By cocobella team | Featured in Meals & Savoury

Ingredients

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

Method

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.
Begin with dicing the onion and mincing the garlic.
Heat 1 tbsp ghee/oil in a large pot on medium-high heat.
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.
Sauté onions until tender, about 5 minutes. Add in tomato paste and spices, let this sauté for about 5 minutes stirring occasionally.
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.
Serve with some brown rice, coconut yoghurt and spring onions.