This creamy vegan lentil curry is super easy to make, hearty, filling and high in protein and fibre.
- 1 While onion
- 2 Cloves of garlic
- 1 Carrot
- 1 Sweet potato
- 1 Tsp garam masala
- 1 Tsp cumin
- 1 Tsp turmeric
- 1/2 Tsp chilli powder
- 1/2 Tsp tomato puree
- 1 Can chopped tomatoes
- 1 Can green lentils
- 100g Spinach
- Coriander and fresh chillies to garnish
- Rice / naan / roti (to serve).
Dice the white onion, garlic and carrot, and fry on low heat for around 10 minutes.
Add in all the spices (garam masala, cumin, turmeric, chilli power) and cook for a further 2-3 mins on a medium heat.
Add the tomato puree and stir for another minute or so.
Add the chopped tomatoes and sweet potato (cut into 2cm cubes) and let it simmer for 20 mins. Make sure to stir every so often so the bottom doesn’t catch.
Check with a knife that the sweet potato is nearly cooked. If so, add the tinned green lentils and cook for a further 3-4 minutes.
Turn off the heat and stir through the spinach and some chopped coriander. Season with salt and pepper.
Garnish the curry with chillies and extra coriander. Serve with rice/naan/roti.
We're sure you'll enjoy this delicious dish. Please let us know what you thought in the comments below.