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Sweet Potato, Lentil, Chickpea and Kale Curry






Finely chop the onion and place in a large microwaveable bowl with the oil. Cover and cook on high for 1 minute.


Remove from microwave and add the spices, tomato puree, rinsed lentils, sweet potato, water and coconut milk. Stir,cover and cook on high for 10 minutes.


Remove, add the chickpeas and kale and stir. Cover and cook on high for 5 minutes.


Remove and cover whilst you cook the rice, according to packet instructions. Serve and top with fresh coriander and coconut flakes.


Sweet Potato, Lentil, Chickpea and Kale Curry

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Adjust Servings:
1 tbsp Vegetable Oil
1 Red Onion
1 tbsp Curry Powder
1/2 tsp Garam Masala
1/2 tsp Ground Cumin
1/2 tsp Ground Turmeric
1/2 tsp Ground Ginger
1/2 tsp Hot Chilli Powder
1 tbsp Tomato Puree
1 cup Dried Red Lentils
1 Sweet Potato Peeled and cut into 1 cm cubes
1 cup Water
1 tin Coconut Milk
1 tin Chickpeas
2 handfuls Kale
2 packets Microwave Basmati Rice
Fresh Coriander
Coconut Flakes

Tamsin Musgrave

Tamsin Musgrave

I’m Tamsin, a recipe developer, blogger and food photographer. I live in a little quaint village in English countryside. I was born vegetarian and since I was a teenager I have had a passion for cooking wholesome and tasty meals for my family. I made the transition to vegan in early 2017 and created my blog - Cupful of Kale to share my recipes.

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