Lentil and sweet potato curry

all details

This makes a regular appearance at my dining table or on my lap sitting on the sofa. I like to make a large amount and freeze portions for later, before the broccoli and spinach is added.

Lentil and sweet potato curry
Photo: Natalie Boog

Ingredients

  • 100ml olive oil
  • 2 spanish onions, finely sliced
  • 4 garlic cloves, finely sliced
  • 1 tbsp fresh ginger, finely chopped or grated
  • Sea salt
  • Freshly ground white pepper
  • 1 tbsp curry powder
  • 6 cardamom pods
  • 1 tsp chilli flakes
  • 1 small eggplant, peeled, cut into small cubes and salted for 30 minutes
  • 1 cup red lentils
  • 1 small sweet potato, peeled and cut into small cubes
  • 1 litre water
  • 1 head broccoli, cut into small florets
  • 2 handfuls baby spinach
  • 1 handful coriander leaves

Method

Heat olive oil in a saucepan and cook seasoned onions, garlic and ginger until soft - about 15 minutes.

Add spices and cook 2 minutes. Wash and drain eggplant, add to onions and cook 5 minutes. Add lentils, sweet potato and water and simmer gently until cooked - about 20 minutes. Add broccoli and simmer 5 minutes. Stir through baby spinach.

Serve with coriander, natural yoghurt and your favourite chutney.

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  • Cuisine - Indian
  • Course - Main-course

2 reviews so far

  • Rating: 4 out of 5 stars

    love this recipe. a friend made it for me years ago and it quickly became a family favourite. easy, healthy and delicious.

    Commenter
    megs
    Location
    Date and time
    March 19, 2013, 5:36PM
  • Rating: 5 out of 5 stars

    Tops! Easy to cook and delicious for lunch leftover as well as dinner. I love eggplant. It's on our weekly menu now.

    Commenter
    Megan
    Location
    Sydney
    Date and time
    August 03, 2013, 10:43AM

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