This easy vegan sweet potato and lentil curry (also known as dal) is filling, hearty and packs a punch in flavour. Best of all it's made in under 30 minutes, so a perfect mid-week meal option when time is short. Serve with homemade naan bread and mango chutney.
Heat the oil in a pan and fry the onion, garlic and ginger until soft (about 4 minutes or so).
Add the spices and cook for 1 minute.
Add the cubed sweet potato, lentils and stock and bring to a simmer. Put a lid on the pan, turn down the heat and cook for 20 minutes. Check after 10 minutes and add more boiling water from the kettle if it's looking a bit dry.
Add the spinach and warm through. Season and serve with chopped coriander.
Notes
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Sweet Potato and Lentil Curry
Amount per Serving
Calories
395
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Sodium
713
mg
31
%
Potassium
1217
mg
35
%
Carbohydrates
69
g
23
%
Fiber
25
g
104
%
Sugar
9
g
10
%
Protein
20
g
40
%
Vitamin A
21719
IU
434
%
Vitamin C
11
mg
13
%
Calcium
141
mg
14
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter