Peel the sweet potato and cut it into small cubes so it cooks evenly. Rinse the red lentils briefly in a sieve under cold water.
Heat the coconut oil in a deep frying pan. Fry the sweet potato and curry powder briefly until fragrant.
Add the red lentils and pour in the chopped tomatoes and water. Stir well so the lentils are evenly spread.
Simmer with the lid slightly ajar until the sweet potato is soft and the lentils have absorbed the liquid. Stir once in between.
Season with salt and, if needed, simmer briefly without the lid until the dish is nice and thick.
Serve hot. If you like, add a little fresh parsley or a dollop of unsweetened coconut yoghurt.
Good to know
Food like this is just right when dinner needs to be on the table without much effort. Warming, soft, savoury – and still really good the next day.
Swaps
Red lentils → yellow lentils (similar protein content, slightly milder flavour); sweet potato → squash (also provides beta-carotene); coconut oil → olive oil (more monounsaturated fats); chopped tomatoes → passata made from tomatoes only
Allergens
The dish is vegan and naturally free from gluten, milk and egg; check the ingredients of your curry powder, season mildly for children, and in pregnancy make sure the lentils are cooked through and the kitchen is clean.
