Sweet Potato Curry

A flavorful curry made with sweet potatoes, lentils, and a variety of spices, topped with coconut yoghurt and fresh coriander.

By @eatwithbonnie_

Original recipe source

Cook time: 120 minutes

Servings: 4

Ingredients

• 3 medium sweet potatoes
• 1 generous amount olive oil
• 1 tsp curry powder
• 1 to taste salt
• 1 to taste black pepper
• 2 tsp hot curry powder
• 1 tsp turmeric
• 1 tsp ground ginger
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp black pepper
• 1 big glug olive oil
• 1 whole red onion
• 450 g green/brown lentils
• 400 ml coconut milk
• 200 g passata
• 2 tbsp coconut yoghurt
• 4 straps cavalo nero
• 1 to taste salt
• 1 to taste black pepper
• 2 tbsp coconut yoghurt
• 1 large handful coriander

Instructions

1. Place your cubed sweet potato into a baking dish with a generous amount of olive oil, curry powder, salt, and black pepper. Place this into the oven at 180°C for an hour.
2. Place all your spices together in a small bowl or cup and mix together. In a large saucepan or frying pan toast your spice mix with no oil for 30 seconds to 1 minute.
3. Add a big glug of olive oil and your chopped red onion to the pan. Let this fry for 3 to 5 minutes. Next add your drained and rinsed lentils to the pan and stir again.
4. Once your potatoes have been in the oven for about 30 minutes take the tray out and add your cherry tomatoes to the tray then place it back in the oven for a further 30 minutes.
5. Add your coconut milk to the saucepan stir together and let this simmer on a low heat until the potatoes and tomatoes are cooked. Once cooked, add them to the curry mixture along with your passata & 2 tbsps of coconut yoghurt. Simmer for a further 5 to 10 minutes before adding your chopped cavalo nero. Let this wilt into the curry mixture.
6. Season to taste with salt and black pepper top with extra coconut yoghurt, fresh coriander and some more black pepper. Serve with toasted sourdough or as you prefer.