A vibrant, low-calorie and vegan dinner idea, made with sweet potatoes, red split lentils, coconut milk and plenty of spices


  • 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


  • STEP 1. 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 sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.

STEP 2. Serve in bowls with coriander and the remaining onion on top, with lime wedges squeezing over.

Sweet potato and lentil curry