Vegan sweet potato, lentil and green bean curry

    15 min

    A deliciously comforting vegan lentil and sweet potato curry, which you can vary according to taste and whatever vegetables you have! Serve with rice or naan bread.

    4 people made this

    Serves: 2 

    • 4 cloves of garlic, peeled and roughly chopped
    • 1 (2.5cm) piece of fresh ginger, peeled
    • 1 red pepper, chopped
    • 1/2 teaspoon of salt
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon curry powder
    • 2 tablespoons coconut oil
    • 1 medium onion, diced
    • 450g sweet potato, cubed
    • 100g red lentils, washed and drained
    • 1 (400g) chopped tomatoes
    • 225ml coconut milk
    • green beans, chopped
    • 3 tablespoons freshly chopped basil

    Prep:15min  ›  Ready in:15min 

    1. Place garlic, ginger, red pepper, salt, curry powder and turmeric in the bowl of a food processor; puree until smooth. Set paste aside.
    2. Heat coconut oil in a frying pan over medium heat; add onion and cook until golden brown. Stir in sweet potato and add curry paste; cook and stir for a few minutes to coat vegetables in paste.
    3. Add lentils, chopped tomatoes and coconut milk; cover and simmer for 15 minutes, adding some water or stock if the curry becomes too thick.
    4. Add green beans and simmer for 10 minutes; season to taste and stir in fresh basil.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)