Recipe · Indian-inspired
Sweet Potato and Lentil Coconut Curry
A mild, creamy red lentil and sweet potato curry made with light coconut milk and spinach. Plant-based, filling and freezer friendly.
By Richard Branson ·
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 servings
- Difficulty
- Easy
Red lentils cook down into a thick, creamy sauce, so this curry needs no cream. Sweet potato adds natural sweetness and spinach goes in at the end.
Is lentil curry good in race week?
It is carbohydrate-rich and comforting, which makes it useful earlier in race week. Because it is high in fibre, choose lower-fibre meals like white rice and pasta in the final 24–48 hours if you have a sensitive stomach.
+Can I freeze this curry?
+How can I add more protein?
Ingredients
Makes 4 servings
Equipment
Large saucepan
Method
- 1
Cook the aromatics
Heat the oil in a large pan over a medium heat and cook the onion for 8 minutes until soft. Add the garlic, ginger, curry paste and turmeric and cook for 2 minutes.
- 2
Add the base
Add the sweet potato and lentils and stir to coat in the paste.
- 3
Simmer
Pour in the tomatoes, coconut milk and stock. Bring to the boil, then simmer for 20–25 minutes, stirring often, until the lentils have broken down and the sweet potato is tender.
Tip: Lentils catch on the bottom of the pan, so stir regularly and add a splash of water if it gets too thick.
- 4
Finish
Stir in the spinach until wilted, then add the lime juice and season to taste.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 17.5 g |
| Carbohydrate | 70 g |
| of which sugars | 12 g |
| Fat | 12 g |
| of which saturates | 7 g |
| Fibre | 13 g |
| Salt | 1 g |
Estimated from typical ingredient values. Brands and portion sizes will change the numbers.
Tips & swaps
- Serve with basmati rice or a wholemeal flatbread for more carbohydrate.
- Use butternut squash instead of sweet potato in autumn.
Storage
Keeps 4 days in the fridge or 3 months frozen.
