The curry should still look slightly loose when the sweet potato is tender. Red lentils keep absorbing liquid as the pan stands, which is what gives the tomato base its spoon-coating texture after five minutes. Stir regularly across the bottom of the pan during the simmer: lentils settle quickly, and a scorched layer will make itself known long before dinner does.
Main DishesRed Lentil, Sweet Potato and Chickpea Curry with Greek Yogurt
Red lentils break down into a thick tomato curry while sweet potato stays in soft chunks and chickpeas keep their bite. A cool spoonful of Greek yogurt and coriander sharpens the warm curry spices.
Ingredients
For the curry
For the yogurt topping
Preparation Steps
Build the base
Heat the olive oil in a large deep pan over medium heat. Cook the onion and salt for about 8 minutes, stirring occasionally, until translucent and lightly golden. Add the garlic, ginger root (gratted), and curry powder; stir continuously for 30 seconds, until fragrant.
Simmer the curry
Add the tomato puree, water, red lentils, sweet potato, and chickpeas. Bring to a gentle boil, then reduce to medium-low, partially cover, and simmer for 22 to 25 minutes, stirring regularly to prevent the lentils catching, until the lentils have broken down and the sweet potato is tender.
Finish and serve
Take the pan off the heat and let the curry stand for 5 minutes to thicken. Divide into bowls, then add the plain Greek style yogurt and coriander.
Recipe insights
Control the lentil thickness
Keep the yogurt separate
Add the Greek-style yogurt only once the curry is in bowls. It stays smooth and cool against the warm spices, whereas simmering it can leave a grainy sauce. Leftovers keep refrigerated for up to three days. Reheat them gently with a little water, as the lentils will have made the curry firmer overnight.
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