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Home > Recipes > Sweet potato and lentil curry

Sweet potato and lentil curry

Image of Sweet potato and lentil curry in a white bowl on a white plate topped with yoghurt sauce and coriander and a gold spoon for serving
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Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4
Image of Sweet potato and lentil curry in a white bowl on a white plate topped with yoghurt sauce and coriander and a gold spoon for serving
  • 2.5 serves of vegetables per 
  • serving
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Ingredients

Olive oil
1 onion, chopped
1 clove garlic, crushed
1 tbsp curry powder*
1 tsp cumin seeds
½ cup dry red lentils 
1 inch piece fresh ginger, peeled & grated
1 medium sweet potato, peeled & cubed
2 cups reduced-salt vegetable stock*
400g can diced tomatoes

* Gluten free if using a gluten-free curry powder and stock powder

Savvy swaps

You can swap:

Red lentils
Green lentils

Tips

  • Legumes, like lentils, are both a protein food and a vegetable. ½ cup cooked lentils counts as 1 serve of vegetables and 1 serve of protein foods. 
  • With lentils and vegetables, this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Sweet potato provides beta carotene. Beta carotene is important for normal vision. 

  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ sweet potatoes to help reduce food waste. 
  • Fresh ginger can be chopped into chunks and kept in the freezer. 

  • Jarred garlic and ginger can be used to save time and money. 
  • Making stock using boiling water and stock powder is cheaper than using pre-made liquid stock. 
  • Dry lentils are an inexpensive ingredient to keep in the pantry. Adding lentils to dishes is a great way to stretch a recipe to serve more people. 

Method

Step 1
Grease a non-stick frypan with olive oil. Add the onions and garlic and cook over medium heat until softened.

Step 2
Add the curry powder and cumin seeds and cook for 2 minutes.

Step 3
Stir in the lentils, ginger, sweet potatoes, stock and tomatoes.

Step 4
Bring to the boil, reduce the heat, cover and simmer for 20 minutes or until the lentils and sweet potato are cooked. Take care not to overcook the sweet potato as it can turn to mush.


Serving suggestion: Serve with naan bread and minty yoghurt dip.

Food safety tip: If you are packing for lunch, the curry needs to be kept hot so pack in a thermos.


 

Tips

  • Legumes, like lentils, are both a protein food and a vegetable. ½ cup cooked lentils counts as 1 serve of vegetables and 1 serve of protein foods. 
  • With lentils and vegetables, this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Sweet potato provides beta carotene. Beta carotene is important for normal vision. 

  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ sweet potatoes to help reduce food waste. 
  • Fresh ginger can be chopped into chunks and kept in the freezer. 

  • Jarred garlic and ginger can be used to save time and money. 
  • Making stock using boiling water and stock powder is cheaper than using pre-made liquid stock. 
  • Dry lentils are an inexpensive ingredient to keep in the pantry. Adding lentils to dishes is a great way to stretch a recipe to serve more people. 

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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