clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet potato and coconut curry

  • Author: Pip Payne
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x


A vegetarian curry that’s full of flavour and perfect to cook for a group of friends or family!

Syns: 2.5 per portion (depends on brand of coconut milk used)


  • For the spice blend: 2 tsp garam masala (1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander)
  • 2 onions (finely chopped)
  • 4 big cloves garlic (finely chopped)
  • 2 red chillies (diced finely)
  • 1 thumb-sized piece of ginger (peeled and finely chopped)
  • 2 red pepper (deseeded and diced)
  • 2 sweet potatoes (approx. 500g, peeled and diced)
  • 500 ml vegetable stock
  • 150 g red lentils
  • 1 can light coconut milk
  • 2 large handfuls washed spinach
  • Juice of 1 lemon
  • salt and pepper to taste
  • Fresh coriander to serve
  • Low calorie cooking spray/spray oil


  1. Make up the spice mix of garam masala, turmeric, ground cumin, ground coriander
  2. Gently fry the onion for about 5 minutes, stirring occasionally until it has softened
  3. Add the ginger, garlic and chilli and stir fry for another minute on a medium heat
  4. Add in the spices, stir, and fry gently for a minute.
  5. Stir through the red pepper and the sweet potato
  6. Add in the vegetable stock and the lentils and stir well
  7. Add in the coconut milk, stir through and then allow to simmer gently for 45 minutes, stirring occasionally
  8. 5 minutes before serving, stir through the spinach and lemon juice, and season with salt and pepper. Double check that the sweet potato chunks have cooked through
  9. Garnish with chopped fresh coriander


This is a great curry to make in advance and reheat when you need it! A bit of mango chutney on the side is delicious!

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes