Recipe and cooking information

Fill your kitchen with the sweet smells of sweet potato and lentil curry. This easy to cook nutritious dish will warm hearts and stomachs and is a favourite dish loved by school children across Southampton.

  1. Cook lentils in vegetable stock until soft, retain lentils and liquid
  2. Peel & dice sweet potato, cook in water as regular potatoes but do not allow to become too soft
  3. Make a sauce using the margarine, the flour and curry powder.
  4. Add juice from the tomatoes to make a smooth paste. Add the tomatoes
  5. Add the drained sweet potato and lentils in stock to the paste and combine
  6. You will be left with a curry type consistency. If too thin simmer until it thickens, if too thick add some water and simmer until sauce consistency
  7. Check for seasoning and adjust as necessary


  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Serving size: 5 portions


  • 65g Margarine
  • 65g Flour
  • 300g Tinned tomatoes and juice
  • Teaspoon of curry powder (or to taste)
  • 100g Red lentils
  • 450g peeled and diced fresh sweet potato (approx 1 lb)
  • 500ml (just under 1pt) vegetable stock