A spin-off from our vegetarian curry in a hurry, this recipe was created to use up the sweet potato and mushrooms leftovers in the fridge.
Feel free to use up whatever you have available. The sweet potato can be swapped out for pumpkin or plain old potato, brassicas can take the place of the mushrooms.
Like our curry in a hurry, this one-pot recipe is quick and easy and uses common pantry spices.
It serves 4 people.
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 tbsp chopped garlic
- 1 tbsp minced ginger
- 1/3 cup of curry leaves (fresh if possible)
- 5 small sweet potatoes, peeled and chopped into 2cm cubes
- 350g mushrooms, chopped into 1cm cubes
- 100g red lentils, washed thoroughly
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp ground coriander
- 400g tinned tomatoes/cherry tomatoes
- 500ml vegetable stock
- Chopped fresh red chillies, yoghurt and basmati rice to serve
Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the curry leaves, onion, garlic and ginger and stir occasionally until softened and golden (5-7 minutes). Add the mushrooms, sweet potato and red lentils and stir through. Add spices, stir for 1 minute, then add tomatoes and 500ml stock and simmer semi-covered for about 15-20 minutes until thick and the lentils and potatoes are cooked. Add more water if required. Serve with basmati rice, natural yoghurt and fresh chilli.