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Sweet Potato with Curried Lentils

Sweet potato with curried lentils and pomegranate

This is a great recipe for a nutritious dinner that’s quick, especially if you prepare the lentils the night before. Full of protein from the lentils and antioxidants from the pomegranate, it’s also delicious!
Servings: 3



  • 3-4 sweet potatoes
  • 2 cups red lentils
  • 4 cups water
  • 2cm piece ginger finely sliced
  • 1 large onion finely chopped
  • 1 clove garlic finely sliced
  • 1/2 tsp cumin seeds
  • 2 large tomatoes finely sliced
  • 1/2 tsp turmeric
  • 1/4 tsp curry powder
  • 2 handfuls fresh spinach chopped
  • 1 large carrot finely sliced


  • pomegranate seeds
  • Sunflower seeds
  • coconut yoghurt
  • Fresh coriander


  • Prepare the sweet potatoes by piercing each potato with a fork then baking them in the oven for 40 minutes on 200C.
  • Meanwhile, cover the lentils with double the amount of water, and cook with the ginger for 20 minutes until soft.
  • Fry the onion and garlic for a few minutes, then add the spices and cook for a further 2 minutes. Add the tomatoes, spinach and carrots, and cook for 5 more minutes.
  • Once the lentils have cooked, add the onion mixture to the lentils and cook for a further 5-10 minutes until it starts to take on a thicker consistency.
  • Once baked, slice open the potatoes and add 2-3 tbsp of curried lentils.
  • Top-up with 1 tbsp of pomegranate seeds and 2 tsp of sunflower seeds.
  • Add a splash of coconut yoghurt on the side to cool the palate.
  • Toss in some fresh coriander - and enjoy!


By Nutritionist Beata Devlin, Graduate of CNM

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