Sweet potato & mixed bean curry

Curry is definitely one of my favourite meals, but the takeaway variety is often laden with ghee and oils, with a typical portion racking up around 1000 calories, I love to experiment with healthy ingredients to recreate staple dishes in a much healthier way.


This super easy, quick and cheap dish is a meal in its own right, or could be served with rice or naan.  It can be made vegan by using soya yogurt instead of dairy.

This recipe serves 3 - 4 people, it will freeze well so is ideal to batch cook, it also works well in a slow cooker - just throw all ingredients in at once (takes 5 minutes!) and cook on low for 7 - 8 hours.


1 tin of chopped tomatoes

1 tin of mixed beans (or chickpeas)

2 medium sweet potatoes, peeled and chopped in to bite sized chunks

70g of red split lentils

1 tbsp of tomato puree

3 cloves of garlic peeled and crushed

2 red onions peeled and diced

150ml of vegetable stock

2 tsp of ground cumin

1 tsp of cinnamon

1 tsp of ground ginger

2 tsp of smoked paprika

1 tsp of mixed spice

1 tsp of ground coriander

2 tsp of tumeric

1 tbsp of garam masala 

150g of coconut yogurt

2 large handfuls of baby spinach (optional)

Salt and pepper to taste

Oil for frying (I use fry light 1 cal spray, but coconut or olive oil would work well)


1. Heat a non stick frying pan

2. Fry the onion, sweet potato & garlic in your oil of choice for 3 - 4 minutes until soft

3. Add the stock and bring to the boil

4. Reduce the heat to a simmer, add all spices, chopped tomatoes and tomato puree

5. Add the beans and lentils

6. Cook on a low heat for 25 minutes, checking regularly to see if more water is required

7. Once the sauce has thickened and the sweet potato is soft, stir in the spinach

8. Cook until the spinach is wilted

9. Remove from the heat and stir through the coconut yogurt

10. Serve & enjoy!