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    You are in: Home / Recipes / Sweet Potato and Lentil Curry With Rice Recipe
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    Sweet Potato and Lentil Curry With Rice

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on July 21, 2010

      I can't believe I haven't reviewed this recipe yet! We eat it pretty often, as it's really fast and cheap to make. It's one of the few meatless meals my husband likes, and the only way my daughter will eat spinach.
      I don't always make the rice with it, eating it as a stew instead. And I just use whatever kind of lentils we have. We add more water and use frozen chicken broth instead of bouillon if I have it on hand. I only use a tsp of my Hot curry paste, so it's not too hot for my toddler. Spinach is great in this, and I've also added tomato and a little zucchini.

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    • on January 17, 2010

      I thought the sauce in this was great, and the recipe was quick to make. However, my lentils never cooked all the way through! I cooked for 30 minutes and couldn't cook any more without risking ruining the sauce. I was using uncooked, regular lentils (didn't have red)... Maybe next time I'll cook the lentils on their own 'til done and just add to the rest of the recipe at the end.

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    • on July 09, 2009

      Delicious! I added some craisins and didn't salt and pepper it, and it was great. I was pretty wary about the lentils since I don't like salty stuff, but the flavors mixed wonderfully.

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    • on February 01, 2009

      it was really good :)

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    • on October 05, 2008

      So easy to make and pure comfort food. I will be making this regularly from now on. Thanks!

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    • on May 01, 2008

      Absolutely fantastic. I had a sweet potato that needed using so i trawled the internet for an interesting but simple way to use it and came across this recipe. The only thing i changed was the addition of a garlic clove. This recipe is so simple and tasty that i will be telling everyone about it, thank you for posting. Just had this for the second time and still can't believe how good it is!!!!

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    • on March 26, 2008

      Great, great, great. I browned the seasonings along with the onion, ginger, and added a bit of garlic. After a couple minutes, I added everything else into my dutch oven and just simmered for 20 - 30 minutes. I added a huge bunch of fresh spinach at the end, covered and waited for it to whilt. It was just fabulous. My DH who is a VERY picky veggie eater really enjoyed this. I thought it got even better the next day when I ate it at luch. Good job!

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    • on July 14, 2007

      lovely recipe. I used new potatoes instead of sweet potatoes, and added a little more stock at step one. 30 mins simmering worked great for me. perfect as a main meal or a side dish.

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    • on March 04, 2007

      Simple to make, nutritious, hearty and delicious all in one recipe. My version was literally fat-free, as i didn't have any curry paste handy and ended up using a dried "spicy curry blend for vegetables" instead. I basically put everything in the pot and simmered until done (about 20-30 minutes). My 11-year-old thought it was really good, too.

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    Nutritional Facts for Sweet Potato and Lentil Curry With Rice

    Serving Size: 1 (531 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 512.3
     
    Calories from Fat 38
    57%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.9 g
    4%
    Cholesterol 4.5 mg
    1%
    Sodium 286.7 mg
    11%
    Total Carbohydrate 99.4 g
    33%
    Dietary Fiber 11.5 g
    46%
    Sugars 8.5 g
    34%
    Protein 19.5 g
    39%

    The following items or measurements are not included:

    medium curry paste

    Detailed Nutrition Values About Nutrition Info
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