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.
Course Main Course
Keyword sweet potato and lentil curry, sweet potato dal
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.
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.