Lentil & sweet potato curry

A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 613
  • fat 18g
  • saturates 2g
  • carbs 91g
  • sugars 21g
  • fibre 16g
  • protein 27g
  • salt 1.8g


  • 2 tbsp vegetable or olive oil
  • 1 red onion, chopped
  • 1 tsp cumin seed
  • 1 tsp mustard seeds (any colour)
  • 1 tbsp medium curry powder
  • 100g red or green lentils, or a mixture
  • 2 medium sweet potatoes, peeled and cut into chunks
  • 500ml vegetable stock
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained
  • ¼ small pack coriander (optional)
  • natural yogurt and naan bread, to serve


  1. Heat the oil in a large pan, add the onion and cook for a few mins until softened. Add the spices and cook for 1 min more, then stir in the lentils, sweet potatoes, stock and chopped tomatoes.

  2. Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the chickpeas, then heat through.

  3. Season, sprinkle with coriander, if you like, and serve with seasoned yogurt and naan bread.

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