Sweet Potato & Lentil Curry with Cucumber Mint Salad
  • Prep time: 25 minutes
  • Calories: 750
Easy, healthy and vegetarian friendly, this lightly spiced curry packs so much goodness into one bowl. The texture and flavours in this dish have even been known to win over the fussiest of children!
  • 350 g of Sweet Potato (Small)
  • 1 of Garlic Clove
  • 1 400g Pack of Lentils
  • 1 400g Pack of Coconut Milk
  • 2 Tbsp of Korma Curry Paste
  • 1 of Lebanese Cucumber
  • 1 Small Bunch of Mint
  • 80 g of Greek Yoghurt
  • 34 Cup of Basmati Rice
  • 1 75g Pack of Baby Spinach
  • 1 of Lemon
  • 1 of Brown Onion
  • 1 of Ginger

Cook Rice:

In a medium pot, bring 112 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Prepare Ingredients:

Drain and rinse lentils. Zest lemon and cut in half. Cut sweet potato into 1 cm dice (see tip). Peel and small dice 12 the onion (you will have leftover). Peel and mince garlic and ginger. Pick mint leaves and discard stems. Slice cucumber lengthways and thinly slice into half moons.

Start Lentil Curry:

Heat oil in frypan or pot over medium-high heat. Add onion, garlic and ginger and cook, stirring, for 3 minutes or until softened slightly. Add lentils, curry paste, coconut milk, sweet potato, a pinch of lemon zest and a little lemon juice (to taste). Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sweet potato is tender.

Add Spinach to Lentil Curry:

Add a large handful of baby spinach to the lentil curry and season to taste with salt and pepper. Cook for a further 2 minutes.

Make Salad:

In a small bowl combine cucumber and mint leaves with any remaining lemon zest and juice to taste.

You Plate It:

Divide rice between bowls and top with lentil curry. Garnish with Greek yoghurt and serve mint cucumber salad on the side. Enjoy!