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Lentil, Pea and Sweet Potato Curry

Recipes | October 11, 2016 | By

Lentil, Pea and Sweet Potato Curry


  • 2 tbsp avocado oil
  • 2 onions (finely chopped)
  • 2 cloves garlic (minced (crushed))
  • 2 carrots (finely chopped or grated)
  • 2 tsp grated fresh ginger
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp chili powder
  • 1 large sweet potato (peeled and cut into bite-size cubes)
  • ½ cup red lentils
  • 5 to matoes (chopped)
  • 1 cup reduced fat coconut milk
  • 1 cup vegetable stock
  • 1 tsp garam masala
  • 1 pinch of salt
  • 1 tsp brown sugar
  • 1 cup basmati rice
  • 1 cup green peas
  • 2 tbsp chopped fresh coriander
  • 1 tbsp lemon juice

Tomato and onion salsa

  • 2 to matoes chopped
  • 1/2 onion finely chopped
  • Combine the tomato and onion and season (mix and enjoy served with your curry.)


  • Heat the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally.
  • Add the garlic, carrot, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute. Add the potato and lentils and stir to coat with the spice mixture.
  • Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid.
  • Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally.
  • While the curry simmers, cook the rice.
  • Add the peas to the curry and simmer, uncovered, for 5 minutes.
  • Remove from the heat and stir in the coriander and lemon juice.
  • Serve on a bed of rice


- Replace the coriander with fresh mint. Serve with naan bread instead of rice.
- For more nutrients add in a cup of frozen veg.
Recipe and photo credit: Taryn Littleton for the Association for Dietetics in South Africa
  1. Cooking on the Afternoon Express TV show – Leozette - […] was cooking with pulses, and so I whipped up Green Monday’s lentil, pea and sweet potato curry recipe for…