Creamy Korma Lentils and Sweet Potato
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Creamy Korma Lentils and Sweet Potato

Creamy Korma Lentils and Sweet Potato

with Roasted Tomatoes, Mango Chutney and Garlic Ciabatta

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Sweet Potato

125 grams

Baby Plum Tomatoes

1 carton(s)


3 unit(s)

Garlic Clove

50 grams

Korma Curry Paste

(Contains Mustard)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 unit(s)


(Contains Cereals containing gluten)

75 grams

Creme Fraiche

(Contains Milk)

50 grams

Greek Style Salad Cheese

(Contains Milk)

40 grams

Mango Chutney

Not included in your delivery

20 grams


100 milliliter(s)

Water for the Lentils


Nutritional information

Energy (kJ)3539 kJ
Energy (kcal)846 kcal
Fat33.4 g
of which saturates17.5 g
Carbohydrate110.8 g
of which sugars33.5 g
Protein25.2 g
Salt5.46 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Small Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the butter from your fridge and leave to one side to soften (see pantry for amount).

Chop the sweet potatoes into 2cm chunks (no need to peel) and pop them onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-35 mins. Turn halfway through.


While the sweet potato roasts, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Once the sweet potato has roasted for 10 mins, place the tomato parcel alongside (use another tray if necessary). Cook for the remaining time. 


Meanwhile, drain and rinse the lentils in a sieve. Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in large frying pan on medium heat. Add the korma curry paste and half the garlic, stir-fry until fragrant, 1 min. 

Stir in the water for the lentils (see pantry for amount), veg stock paste and lentils. Bring to the boil, then lower the heat and simmer until reduced by about half, 4-5 mins. 


While the lentils simmer, pop the softened butter into a small bowl and add the remaining garlic. Use a fork to mash the garlic into the butter. Season with salt and pepper.

Halve the ciabatta, then spread the garlic butter over the cut sides.

Once the lentils have reduced, stir in the creme fraiche. Simmer for 1 min more, then remove from the heat. 


When the sweet potato has 5 mins of roasting time remaining, bake the garlic ciabatta on the middle shelf of your oven until golden, 5-6 mins. 

When everything's ready, reheat the lentils (if needed), then stir in the roasted sweet potato.

Add a splash more water if you feel it needs it. Season with salt and pepper. 


Share the creamy korma lentils out between your bowls, then top with the roasted tomatoes and any juices from the parcel.

Crumble the Greek style salad cheese over the top and drizzle over the mango chutney.

Cut the garlic ciabatta in half diagonally and serve alongside.