Sweet Potato Curry

This vegan curry is SO tasty! I used a massaman curry paste as a base and it made the flavours pop! Having a curry that's THIS light and delicious, yet got that creaminess is just magical!


1 brown onion, diced
3 tbsp Massaman curry paste 
1 cup red lentils, uncooked 
4 medium sweet potatoes 
1 cup coconut milk 
1 cup broccoli florets
1 tbsp olive oil
2 cups baby spinach 
1L of vegetable stock 
Pinch of salt 
Juice of 1/2 lemon 


  1. In a large deep pot, add olive oil to the pot and heat over medium to high heat.
  2. Add onion to the pot and cook for 2-3 minutes or until onion becomes translucent. 
  3. Add massaman curry paste and cook for a further 2 minutes. 
  4. Add sweet potatoes and lentils and heat through, around 1 minute. 
  5. Add stock and coconut milk and simmer for 20 minutes.
  6. Add broccoli and then cook for a further 10 minutes or until sweet potato is cooked through.
  7. Add spinach and leave to wilt for 2-3 minutes.
  8. Serve on a bed of basmati rice.