The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lentil & Sweet Potato Curry with Black Rice & Cashew Nuts
Lively West Indian spice, creamy lentils, crisp coconut chips – you’ll be whisked to the Caribbean with this fiery and fragrant curry. Top with vibrant roasted pepper and sweet potato. Crunchy cashews and nutty black rice compete the feast.
1/3 daily fibre
9 plants
Serving size
Ingredients
- 20g toasted coconut chips
- 160g red split lentils (red split lentils (100%))
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 0 tbsp West Indian spice mix (Mustard) (Coriander, Turmeric, Ground Paprika, Ginger, Cumin, Black Pepper, Onion Powder, Paprika Flakes, MUSTARD, Cayenne Pepper, Fennel.)
- 160g baby spinach
- 4cm fresh ginger
- 3 garlic clove
- 1 onion
- 40g creamed coconut
- 30g cashew nuts (Nuts)
- 2 pepper
- 1 sweet potato
- 200g black rice (Organic Black Rice)
Nutritional Information
Calories: 639
Protein: 22g
Carbs: 88g
Fat: 24g
Lentil & Sweet Potato Curry with Black Rice & Cashew Nuts
Lively West Indian spice, creamy lentils, crisp coconut chips – you’ll be whisked to the Caribbean with this fiery and fragrant curry. Top with vibrant roasted pepper and sweet potato. Crunchy cashews and nutty black rice compete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Boil a kettle
- Pull out a sieve, a grater, a measuring jug & a large frying pan
Get the rice on
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Roast the veg
- Meanwhile, dice the sweet potato and peppers into 2cm chunks
- Place both onto the lined baking tray and toss with 2 tsp oil and a pinch salt and pepper
- Roast for 25-30 mins, until the veg is soft and golden
- In the final 5 mins of roasting, add the cashews to the tray, to toast until golden
Time to prep
- Meanwhile, dissolve the creamed coconut in the jug with 700ml boiling water
- Finely dice the onion. Finely grate the ginger and garlic. Rinse the spinach
Simmer simmer
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 3 mins, until softening, then add the ginger and garlic
- Cook for 1-2 mins, then add the West Indian spice mix, sundried tomato paste, coconut mixture and lentils
- Bring to a boil, then simmer for 20-25 mins, until the lentils are cooked. In the last minute, stir in the spinach to wilt
Plate up
- Stir the roasted veg into the curry and season to taste with salt and pepper
- Serve the rice into bowls, topped with the sweet potato curry. Garnish with the cashews and coconut chips
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