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Lentil, Sweet Potato & Spinach Curry

The natural sweetness of the sweet potato contrasts deliciously with the warmth of the spices used in this versatile and mouth-watering veggie curry.

  • 16 - 30 Minutes
  • Medium
  • 2

This recipe uses:

Tilda Mixed Lentils 250g

Where to buy
Lentil, Sweet Potato & Spinach Curry

Method

Ingredients

Ingredients

  • 1 tbsp vegetable oil
  • 1 small onion, peeled, halved and thinly sliced
  • 2 tsp minced garlic and ginger
  • 2 tbsp tikka masala curry paste
  • 1 brown skinned orange fleshed sweet potato (about 200g), peeled and diced
  • 227g can chopped tomatoes
  • 200ml hot vegetable stock
  • 250g pouch Tilda Mixed Lentils
  • 40g baby leaf spinach
  • 6 tbsp natural yogurt
  • Pinch chilli flakes
  • Fresh coriander leaves to garnish

How to make Lentil, Sweet Potato & Spinach Curry

  1. Heat the oil in a large saucepan. Add the onion and fry for 4 minutes until beginning to soften. Add the minced ginger and garlic and curry paste and fry for 2 minutes. Stir in the sweet potato, tomatoes and vegetable stock. Bring to the boil, cover and simmer for 15 minutes or until the sweet potato is softened.

  2. Stir in the lentils and simmer for 5 minutes. Remove from the heat and scatter the spinach over the top, cover and set aside.

  3. Serve the curry with steamed basmati rice, a spoonful of yogurt, a sprinkling of chilli flakes and fresh coriander to garnish.

To Freeze: allow to cool completely. Spoon into a freezer-proof container. Seal, label and freeze for up to 1 month. Defrost thoroughly before reheating gently over a low heat until piping hot.

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