Coconut Sweet Potato and Lentil Curry

I absolutely love coconut milk especially in a curry as there's just something so comforting about its gentle sweetness against the warmth of the spices. This dish is actually vegan, though incidentally so, which I always think are the best vegan recipes.

I used mung dal (yellow lentils) but you can honestly use whatever lentils you have in or can easily find. They give a bit of body to the curry whilst soaking up all of the lovely flavours of garlic, ginger and chilli (if you fancy it) as well as the warming cumin and coriander powders. Great on its own but also brilliant with a naan bread for dipping in, this is wonderful for lunch or dinner.

Coconut Sweet Potato and Lentil Curry

Serves 4

oil

1 large red onion, finely chopped 

4 garlic cloves, crushed 

a thumb-sized piece ginger, finely grated 

1 chilli, finely chopped (optional)

2 tsp ground cumin 

2 tsp ground coriander 

1 tsp ground turmeric 

2 medium sweet potatoes (about 500g), cut into chunks 

75g lentils (red or yellow are best)

400ml low-fat coconut milk 

400ml vegetable stock 

1 lime, wedged

sea salt and freshly ground black pepper

Heat a good glug of oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. 

Add the garlic, ginger and chilli (if using) and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. 

Season well with salt and pepper then serve in bowls with the remaining onion on top and lime wedges for squeezing over.