Sweet Potato And Lentil Curry – a delicious recipe with oil, onion, ground cumin, clove garlic, curry, vegetable stock. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat oil in a large saucepan over high heat. Saute onion for 3-4 mins, until tender. Add cumin, mustard seeds, garlic and curry leaves. Cook for 1-2 mins, until fragrant. Add stock, sweet potato, 2 cups water, tomatoes, lentils and chili. Bring to a boil, reduce heat and simmer for 35-40 mins, until vegetables are tender. Add spinach and simmer for 1-2 mins, until wilted. Remove from heat and add basil.
2
Serve curry with rice. Garnish with sliced almonds and basil. Serve papadums and yogurt on the side.
364
kcal
Calories
23
g
Fat
33
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: 1/4 cup oil, 1 None onion, finely chopped, 2 tbsp ground cumin, 1 tbsp yellow mustard seeds, and more.
Yes, Sweet Potato And Lentil Curry falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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