Sweet potato and vegan chunks korma

I love curries, but curries don’t tend to love me sadly.

Take away curries have become a thing of the past but making your own is just as tasty and so much more fun!

Preperation time: 10 minutes

Cooking time: 40 minutes

Serves: 2

Vegan ~ Gluten free


  • 200g of vegan pieces, I like to use Morrisions V taste chicken style pieces
  • 2 hand fulls of spinach
  • 1 medium sized sweet potato
  • 2 white onion
  • 3 cloves of garlic crushed or chopped small
  • 800ml of vegetable stock
  • 75g split red lentils
  • 100ml vegan double cream
  • 25g fresh ginger
  • 2 tbsp mild curry powder
  • 1 tsp round turmeric
  • 1 tbsp mango chutney
  • 1 tbsp of oil of your choice
  • 170g of rice of your choice


Cook the vegan pieces as directed

Peel and chop the sweet potato into small cubes and cook until soft

Whilst they are cooking, in a large pan add the oil and cook the onions until soft

Add the ginger, turmeric, curry powder and garlic and stir till mixed in

Add the lentils, stock and mango chutney and cook until the lentils are soft this should be around 15-20 minutes

Add the cream, vegan piece, sweet potato and spinach and cook for a further 5 minutes

Serve with cook rice of your choice

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