Sweet Potato & Lentil Curry

by | Jan 26, 2022 | Dinner, Recipe | 0 comments

In the depths of winter, there’s nothing that feels more like a warming hug than a curry. One of my favourites is this gorgeous vegan curry. It’s also cheap to make and packed full of immune boosting antioxidants.

Serves 4


  • 2 tsp olive oil 
  • Red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • Root ginger, a thumb-sized piece, finely grated
  • 6 curry leaves (optional)
  • 2 tsp ground cumin
  • 2 tsp ground coriander 
  • 1 tsp ground turmeric 
  • 2 medium sweet potatoes, cut into chunks
  • 175g red lentils 
  • 400ml tin coconut milk 
  • 400ml vegetable stock 
  • Fresh coriander, a handful, torn
  • 1 lime, cut into wedges


  1. Heat the oil in a large pan over a medium heat and cook three-quarters of the onion for 10 mins until softened. 
  2. Add the garlic, ginger and curry leaves (if using) and cook for 2 mins. 
  3. Add in the spices and cook for 1 min. 
  4. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 mins until the potatoes and lentils are cooked through. Add a splash of water if it looks a little dry.
  5. Season to taste, then tip into bowls and garnish with the remaining chopped onion and the fresh coriander, and a lime wedge for squeezing over.


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