I’ve been vegetarian for a couple of years now, and have a small arsenal of fail-safe recipes that I find myself reaching for time and time again. This sweet potato, chickpea, and lentil curry is one of those. It came about after my intense dislike of cumin meant my curry options were limited, so I played around with alternative ingredients until finally concocting this recipe through a lot of trial and error. It’s easy and cheap to make, full of fibre and vitamins, and freezes well. Perfect for the upcoming autumnal evenings.
SWEET POTATO, CHICKPEA, AND LENTIL CURRY
Splash of vegetable oil or butter
1 large sweet potato, chopped into small cubes
1 onion, diced
2 tbsp curry powder (whatever strength you prefer, mine was medium)
0.5 tsp nigella seeds
700ml vegetable stock
400g tin of chopped tomato
400g chickpeas, drained
100g dried red lentils
2 tbsp natural yogurt and a few stems of fresh coriander to top (optional)
1 – Heat the oil or butter in a large saucepan, and fry the onion until soft (4-5 mins)
2 – Add curry powder, nigella seeds, cook for one min, then add the sweet potato, lentils, stock, and tinned tomatoes
3 – Bring to the boil, then simmer uncovered for 30 mins. Once the sweet potato is tender, add the chickpeas and cook for a further five minutes
4 – Serve and top with yogurt and coriander, if using.
Lasts for three days covered in the fridge, or can be frozen for up to three months.