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Lentil and Sweet Potato Curry

A delicious aromatic curry to enjoy with family and friends
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Servings 5 people



  • 2 tbsp Olive Oil
  • 2 tbsp Mustard Seeds
  • 500 ml Vegetable Stocks
  • 400 g Tin of Chopped Tomatoes
  • 400 g Tin of Chickpeas, drained
  • 3 tbsp Medium Curry Powder
  • 1 Red Onion, Chopped
  • 100 g Red Lentils
  • 2 Medium Sweet Potatoes
  • Glenilen Farm Natural Yoghurt and Naan Bread to Serve


  • Heat 2 tbsp vegetable orolive oil in a large pan, add the red onion and cook until soft
  • Add mustard seeds, medium curry powder and cook for 2 min more, then stir in the red lentils, sweetpotatoes, vegetable stock and chopped tomatoes.
  • Bring to the boil, then simmer for 20 mins. After 20 minutes add a drained 400g can of chickpeas, simmer for a further 10 – 15 minutes.
  • Stir in the lardons, tomatoes, courgette and pepper,  and roast for 30 mins more. until the tomatoes have softened and the chicken is cooked.
    Season with salt and pepper, and fresh coriander. Serve with Glenilen Farm Natural Yogurt and our flatbread recipe.
Keyword curry, dinner, familyrecipe, lentil, sweet potato