Sweet Potato Curry

Download a printable PDF version of the recipe.



Makes 4 serves

  • 2 medium sweet potatoes
  • 2 medium brown onions
  • 400g tinned lentils
  • 400g tinned chickpeas
  • 800g tinned chopped tomatoes
  • 1 tbsp tomato paste
  • 3 tbsp garam masala
  • 2 tbsp cumin
  • 1 tbsp ground coriander
  • half tsp chilli powder (optional)
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 120g butter
  • 200ml soy cream / single cream
  • salt and pepper


  1. Peel and dice sweet potato. Spread evenly on a baking tray and place into a preheated oven for 20-25 min at gas mark 5/190°c/375°f.
  2. Mix the spices together in a bowl.
  3. Dice onions, add oil to a hot pot and sweat onions with the ginger and garlic. Add half of the butter and melt into onions. Add half of the spice mix to the pot with the tomato paste. Allow spices and tomato paste to cook out for a few minutes while stirring.
  4. Add drained chickpeas and lentils to pot. Add the rest of the butter and spice mix. Cook for a further minute.
  5. Stir in the cream and the chopped tomatoes. Simmer for about 5 minutes.
  6. Remove sweet potato from oven and add straight into the pot. Continue simmering for a further 3-4 minutes. Season to taste.
  7. Serve with long grain rice and a dollop of plain yoghurt, plus warm flatbread.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.