Sweet Potato Curry
This flavourful curry is great to cook with vegetables that you have leftover in your fridge!
- 4 servings
Ingredients
- 100 g Beluga Lentils
- 2 Yellow Onions
- 2 Garlic Cloves
- 500 g Sweet Potatoes
- 1 Aubergine
- 2 tbsp Butter
- 2 tbsp Red Curry Paste
- 1½ tsp Salt
- 300 ml Water
- 200 g Natural Yogurt
- 10 g Chopped Fresh Mint
- 60 g Roasted Pumpkin Seeds
- 240 g Basmati Rice
Method
Step 1
Boil the lentils and rice separately according to the instructions on the packets.
Step 2
Peel and slice onions and garlic. Peel the sweet potato. Cut the sweet potatoes and aubergine into cubes.
Step 3
Fry the onions, garlic, sweet potatoes and aubergine in butter for about 3 minutes in a pan.
Step 4
Stir in curry paste and salt. Pour on water and allow to boil for about 10 minutes. Stir in the yogurt just before serving.
Step 5
Top the curry with lentils, sprinkle with mint and pumpkin seeds. Serve with rice.
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Sweet Potato Curry