Meatless Monday dinner is sorted with this delicious, healthy and hearty Sweet Potato, Lentil and Chickpea Curry. It’s an easy one-pan meal that’s ready in 30 minutes!
Everyone needs a few quick and easy dinner recipes in their back pocket. I call them my weeknight wonders – meals that I can make in 30 minutes or less with ingredients I always have on hand.
This Sweet Potato, Lentil and Chickpea Curry is one of my weeknight wonders. It’s a vegan curry that’s made from scratch with mostly everyday pantry ingredients. And it keeps well so you can enjoy it for lunch for several days after (or freeze it for dinner in a pinch).
Curries have reputation for being quite difficult to make, especially if you aren’t using a jar of curry paste. But this curry right here uses only a few spices – curry powder, turmeric and cumin, to give it full flavour without any hassle.
This recipe has had a serious workout in my house over the years. It’s been presented to unexpected guests for dinner, brought along to potlucks to share and gifted to sick relatives who need a comforting meal.
Unsurprisingly, it’s been enjoyed by all, and it’s even made its way into quite a few family and friends personal recipe collections. Not to mention it’s been one of the most popular recipes ever since I first published it back in July 2017.
I just know your family will love this as much as ours. Bookmark it. Print it. Pin it. I’m sure it’ll be one of your weeknight wonders.
WHY YOU’LL LOVE THIS CURRY
- It’s nutritious
- It’s quick (ready in 30 mins)
- It’s made with everyday ingredients
- There’s little hands-on time
- It packs a flavour punch
SWEET POTATO, LENTIL AND CHICKPEA CURRY INGREDIENTS LIST
Here’s what you need to make this Sweet Potato, Lentil and Chickpea Curry…
- Sweet Potato – I like a bit of a chunkier curry, so I usually dice my sweet potatoes into bite sized chunks.
- Dry Red Lentils – No need to soak, they cook quickly and break down while cooking, which makes them perfect for curries.
- Canned Chickpeas – Drain and rinse well.
- Vegetable Stock & Canned Diced Tomatoes – Use more or less stock depending on how thick you like your curry.
- Onion, Ginger & Garlic – All true curries start with these three – the perfect flavour base.
- Curry Powder, Turmeric & Cumin – Just enough spice to bring flavour without being overpowering. I like to use a mild curry powder as I don’t like my curries too hot, but if you want to turn up the heat, pick a hot curry powder.
HOW TO MAKE SWEET POTATO, LENTIL AND CHICKPEA CURRY – STEP BY STEP
Putting this curry together couldn’t be easier, which is why it makes a great weeknight dinner. Here’s what you need to do…
- Sauté the onion, garlic and ginger in a large pot.
- Sauté the spices.
- Coat the sweet potatoes in the spices.
- Add everything else to the pot – lentils, chickpeas, stock and diced tomatoes.
- Simmer until potatoes are cooked and the sauce has thickened.
WHAT TO SERVE THIS CURRY WITH
I absolutely love this curry with a side of basmati rice. Brown rice works well too, although it’s longer cooking time generally deters me when I’m after a quick meal. You could even serve it with cauliflower rice for a lower carb option.
I also love to drop a dollop of plain greek yoghurt on top to add a little zing, with some chopped fresh coriander to finish it off. You could also add some chopped peanuts for extra crunch.
MORE DELICIOUS DINNER IDEAS
- Sweet Potato, Chickpea and Spinach Curry
- Vegetable Barley Soup
- Zucchini and Haloumi Fritters with Sweet Corn
- Mexican Chicken Salad
- Thai Green Vegetable Curry
If you’ve tried this Sweet Potato, Lentil & Chickpea Curry I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
Sweet Potato, Lentil and Chickpea Curry
- 1 tbsp olive oil
- 1 red onion diced
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp ginger grated
- 2 cloves garlic minced
- 1 tbsp curry powder
- 2/3 cup red lentils
- 1 large sweet potato
- 3 cups vegetable stock
- 400g / 14.5 oz canned diced tomatoes
- 400g / 15 oz canned chickpeas drained & rinsed
- Greek Yoghurt
- Chopped Peanuts
- Heat oil in a large pot on medium-high heat. Add it onion, ginger and garlic and cook for 3 minutes until softened, stirring regularly.
- Add cumin, turmeric and curry powder and stir for 30 seconds.
- Add the sweet potatoes and stir to coat with the spices.
- Add lentils, diced tomatoes, chickpeas and stock and stir to combine. Bring to boil, then cover the pot with a lid and reduce heat to a simmer for 20 minutes, stirring a few times, until the sweet potatoes are cooked and the sauce has thickened.
- Serve curry alone or with rice, a dollop of greek yoghurt and a sprinkle of fresh coriander. Enjoy!
- CURRY POWDER - Any curry powder will work well. I generally use Keen's Traditional Curry Powder as it's quite mild, but if you enjoy a bit of heat feel free to use a hot curry powder.
- STORING - Store in the fridge in an airtight container for up to 4 days, or in the freezer for up to 3 months.
- UPDATES - First Published July 17th, 2017. Updated March 25th, 2019. Small tweak to the original recipe to allow for a more saucy curry; plus photos and tips updated.
- INSPIRATION - Adapted from BBC Good Food
- NUTRITION - Nutritional information calculated for one serve without rice.
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