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Sweet Potato Curry

This flavourful curry is great to cook with vegetables that you have leftover in your fridge!

  • 4 servings


  • 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


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.