Green Lentil Curry

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,…

Green Lentil Curry

recipe image

Green Lentil Curry

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

  • 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

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.