Lentil, Chickpea and Sweet Potato Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are more affordable and provide a similar texture.

Preheat the oven to 400°F (210°C).

Toss the diced sweet potatoes with one Tablespoon of oil until coated. Spread evenly on a baking tray lined with baking paper or tinfoil. Roast for 30-40 minutes, stirring a few times while roasting.

In a large pot on medium heat, heat olive oil and gently stir-fry the mustard seeds, coriander and cumin seeds until fragrant, about 2 minutes. Add the onions and sauté until soft and slightly golden. Add the garlic, all the remaining spices, stir and cook until fragrant, about 1 minutes. If needed, add splashes of water to prevent burning or sticking in the pot.

Add the can of diced tomatoes, the cherry tomatoes (if using), and stir to combine everything. Allow to simmer for 5 minutes.

Finally, add the coconut milk, lentils, spinach, and roasted sweet potatoes, and mix until everything is combined and heated through, about 5 minutes.

In a medium bowl, mix the drained, rinsed and dried chickpeas with 1 Tablespoon paprika powder. Heat one Tablespoon olive oil in a cast iron pan or a heavy bottom frying pan, then add the chickpeas and cook for about 5 minutes, stirring often, until fragrant. Serve the sweet potato curry with basmati or jasmine rice, top with the spiced chickpeas, garnish with fresh cilantro and enjoy with naan bread!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary