Olive Magazine


Sweet potato and lentil curry


vegetable oil 2 tsp
red onion 1 large, finely chopped
garlic 4 cloves, crushed
ginger a thumb-sized piece, finely grated
curry leaves 6 fresh or dried (optional)
ground cumin 2 tsp
ground coriander 2 tsp
ground turmeric 1 tsp
sweet potatoes 2 medium (about 500g), cut into chunks
red split lentils 75g
low-fat coconut milk 400ml tin
vegetable stock 400ml
coriander a handful of leaves
lime 1, wedged

• Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the

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