Lentil and sweet potato curry

Heart-warmer: Curry of sweet potato and lentils.
Heart-warmer: Curry of sweet potato and lentils. Photo: Natalie Boog

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.


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


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.