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Red Lentil Sweet Potato Curry with Tarragon

A sweet and savoury vegetarian curry with a fresh light licorice flavour from the tarragon.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings


  • 1 cup split red lentils
  • 1 large sweet onion, cut in half, then sliced in long wedges (about 1 cm thick)
  • 2 large sweet potatoes, peeled and cut in chunks (about 1cm x 2cm)
  • 3 large cloves garlic, minced
  • 1 tsp cumin seeds, toasted then ground in a mortar and pestle (or 3/4 tsp ground cumin)
  • 1 tbsp medium curry powder
  • 1 tsp nigella seeds
  • 1 tbsp grated fresh ginger (or 1 tsp dry ginger)
  • 3/4 tsp sea salt
  • 2 1/2 cups mushroom or vegetable broth
  • 1 cup water
  • 1/2 cup fresh tarragon, chopped
  • 2 limes, one for juice, the other cut into wedges for serving
  • 4 tbsp vegetable oil (we used avocado)
  • plain yogurt, for serving
  • basmati rice, for serving


  1. Preheat oven to 425F. Line a baking sheet with parchment paper, add the sweet potato and onion wedges, drizzle with 3 tbsp oil, then bake for 25 minutes, stirring halfway though. Remove from oven when onion and potato is soft and beginning to char.

  2. Meanwhile, add the remaining tbsp oil to a large skillet and heat over medium. Add the garlic, cumin, curry powder, and ginger and fry for 30 seconds. Add the lentils, broth, water, salt and nigella seeds and bring to a simmer. Cover and cook for 15 minutes. Remove the lid, stir in the onion and sweet potato and cook uncovered until stew is thickened, about 5 minutes. Remove from heat, stir in the tarragon and the juice from one lime. Serve with rice, yogurt and more lime wedges.