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Sweet Potato and Lentil Curry

A generous, filling vegetarian recipe. The curry sauce you use depends on taste. Butter Chicken Coat & Cook Sauce is mild, whereas the Tikka Curry Coat & Cook Sauce is quite hot.
Sweet Potato and Lentil Curry
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You Will Need:

Main Dish
  • 4 medium, 550 g (preferably orange variety) sweet potatoes, scrubbed and cut into rings
  • 1 T (15 ml) Ina Paarman’s Masala Spice2 T (30 ml) canola oil
  • 1 T (15 ml) butter
  • 1 medium onion, chopped
  • Ina Paarman’s Green Onion Seasoning
  • 2 cloves garlic, crushed
  • 1 T (15 ml) grated fresh ginger
  • 1 small chilli, finely sliced (optional)
  • 3 ripe red tomatoes, skinned and chopped
  • 1 x 400 g can lentils, drained
  • ½ cup (125 ml) coconut milk
  • 1 x 250 ml Ina Paarman’s Tikka or Butter Chicken Curry Cook-In Sauce
Garnish
  • 2 T (30 ml) Ina Paarman’s Coriander Pesto
  • a few springs of fresh coriander (optional)
Main Dish
  • 4 medium, 550 g (preferably orange variety) sweet potatoes, scrubbed and cut into rings
  • 1 T (15 ml) Ina Paarman’s Masala Spice2 T (30 ml) canola oil
  • 1 T (15 ml) butter
  • 1 medium onion, chopped
  • Ina Paarman’s Green Onion Seasoning
  • 2 cloves garlic, crushed
  • 1 T (15 ml) grated fresh ginger
  • 1 small chilli, finely sliced (optional)
  • 3 ripe red tomatoes, skinned and chopped
  • 1 x 400 g can lentils, drained
  • ½ cup (125 ml) coconut milk
  • 1 x 250 ml Ina Paarman’s Tikka or Butter Chicken Curry Cook-In Sauce
Garnish
  • 2 T (30 ml) Ina Paarman’s Coriander Pesto
  • a few springs of fresh coriander (optional)

Method:

Adjust oven rack to the middle position and preheat to 200 °C. Toss the sweet potato with the Masala Spice and oil. Even out on a baking paper lined baking sheet or pan. Bake for 25 - 30 minutes until brown and cooked. Keep on one side in a serving dish, cover to keep warm.

To make the sauce with lentils

Melt the butter in a frying pan, season the onion with Green Onion Seasoning and sauté the onion in the butter until golden and soft. Add the garlic, ginger and chilli (if using) and stir-fry for 1 minute. Add the remaining ingredients. Stir through and simmer for 10 - 15 minutes. Pour the sauce over the roasted sweet potatoes. Garnish with blobs of Coriander Pesto and fresh coriander leaves. Serve with rice, poppadums and sambal salads.

Sweet Potato and Lentil Curry

A generous, filling vegetarian recipe. The curry sauce you use depends on taste. Butter Chicken Coat & Cook Sauce is mild, whereas the Tikka Curry Coat & Cook Sauce is quite hot.
Sweet Potato and Lentil Curry

You Will Need:

Main Dish
  • 4 medium, 550 g (preferably orange variety) sweet potatoes, scrubbed and cut into rings
  • 1 T (15 ml) Ina Paarman’s Masala Spice2 T (30 ml) canola oil
  • 1 T (15 ml) butter
  • 1 medium onion, chopped
  • Ina Paarman’s Green Onion Seasoning
  • 2 cloves garlic, crushed
  • 1 T (15 ml) grated fresh ginger
  • 1 small chilli, finely sliced (optional)
  • 3 ripe red tomatoes, skinned and chopped
  • 1 x 400 g can lentils, drained
  • ½ cup (125 ml) coconut milk
  • 1 x 250 ml Ina Paarman’s Tikka or Butter Chicken Curry Cook-In Sauce
Garnish
  • 2 T (30 ml) Ina Paarman’s Coriander Pesto
  • a few springs of fresh coriander (optional)

Method:

Adjust oven rack to the middle position and preheat to 200 °C. Toss the sweet potato with the Masala Spice and oil. Even out on a baking paper lined baking sheet or pan. Bake for 25 - 30 minutes until brown and cooked. Keep on one side in a serving dish, cover to keep warm.

To make the sauce with lentils

Melt the butter in a frying pan, season the onion with Green Onion Seasoning and sauté the onion in the butter until golden and soft. Add the garlic, ginger and chilli (if using) and stir-fry for 1 minute. Add the remaining ingredients. Stir through and simmer for 10 - 15 minutes. Pour the sauce over the roasted sweet potatoes. Garnish with blobs of Coriander Pesto and fresh coriander leaves. Serve with rice, poppadums and sambal salads.

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