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Sweet potato lentil curry

Sweet potato lentil curry

In this simple curry, I love the combination of the texture of cooked eggplant with the sweetness of the potatoes, and the little tang brought about by the tomatoes. Paired with a fattier dal and rice or quinoa, this curry is a lean, delicious way to get your protein in!
Recipe inspired from Vegan Richa.

  • Ingredients

    • 9g canola oil
    • 150g green or brown lentils
    • 55g chopped onion
    • 12g crushed garlic
    • 5g ginger paste
    • 45g chopped green capsicum
    • 340g chopped tomatoes
    • 100g chopped eggplant
    • 130g chopped sweet potato
    • 10g spinach, fresh or frozen
    • 1/4 tsp turmeric
    • 3/4 tsp garam masala
    • 1/2 tsp cumin
    • 3/4 tsp salt

  • Instructions

    1. Wash and drain, an boil the lentils in a saucepan while you cook the other ingredients.
    2. Heat up oil in a pan over medium heat.
    3. Fry onion and capsicum for a few minutes to tenderise them.
    4. Add eggplant and sweet potato and keep stirring constantly.
    5. Reduce heat, cover with a lid and let vegetables tenderise until almost entirely cooked but with a bit of a bite left in them.
    6. Remove lid, add garlic and ginger, and cook for ~ 2 min, stirring constantly until garlic no longer smells raw.
    7. Add spices.
    8. Add tomatoes and keep cooking over medium heat for a few minutes.
    9. Add spinach, mix, reduce heat, cover with a lid again and let everything cook through.
    10. Add cooked lentils to the curry, stir, let it sit for a bit to let flavours infuse, and serve with a vegetable curry with rice.
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