Recipe: Sweet potato and lentil stew


IF YOU’RE in the mood for something sweet, spicy and creamy, then this is the sweet potato and lentil stew is for you! It’s a fuss-free vegan dish that can be enjoyed on its own, but works just as well with a side of salad or rice.

Serves 3


  • 1 large sweet potato, peeled and roughly chopped into chunks
  • 1 large carrot, peeled and chopped
  • 3 garlic cloves, chopped
  • 1 small white onion, finely chopped
  • 2tbsp olive oil
  • 1 inch piece of ginger, peeled and grated
  • 1 cup/8oz red split lentils, rinsed
  • 1 chilli, chopped
  • 2 fresh tomatoes, peeled and chopped
  • 1/2tsp dried coriander
  • 1/4tsp turmeric
  • 1tsp paprika
  • 1/4tsp ground cumin
  • 1 can (400ml) coconut milk
  • Salt to taste
TUCK IN: This dish works well on its own or paired with rice


  1. In a frying pan, pour in the oil, add the ginger, onion and garlic and fry on medium heat until soft and lightly browned.
  2. Add the turmeric, dried coriander, paprika and cumin and fry for 2-3 minutes.
  3. Then add the carrot, tomato and chilli and fry for 4 minutes.
  4. Put in the potato and lentils and give it a quick stir; season with a sprinkling of salt.
  5. Pour in the coconut milk, cover and simmer for 20-25 minutes or until the potato is soft. (If the mixture becomes dry add a splash of water).

Best served hot.

For more recipes visit or follow Carla Ecca on Instagram @isaporidelmondo 

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