Sweet potato curry with lentils

October 24, 2020 | Hearty stews


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Fall in love with taking care of yourself. (Anonym)

… and because of this it is time for soulfood. 


At the moment I like to cook stews, soufflés or dishes like this sweet potato curry with lentils. The recipe is vegetarian, perfect for meal prep and ideal for cold days. … and what’s your favourite recipe in the moment?


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(serves 4)

120 g lentils
1 sweet potato
250 g cauliflower, fresh or deep-frozen
  ghee or coconut oil
2 teaspoons curry
1 can (400 g) chopped tomatoes
1 can (200 ml) coconut milk
200 g wild rice
  pepper, salt

Prep time: 15 minutes + soaking time

Cook time: 30-35 minutes



  1. Wash the lentils (after having soaked them for at least six hours).
  2. Peel, wash and dice the sweet potato.
  3. Pluck the cauliflower into florets and wash them.
  4. Heat up ghee or coconut oil in a big pan. Add the sweet potato dices, lentils and curry and sauté for two till three minutes. Stirring regularly.
  5. Add the chopped tomatoes and the coconut milk, bring to a boil again and reduce the heat. Add the cauliflower and let it cook for another 30-35 minutes. Don’t close the lid completely.
  6. In the meantime, cook the wild rice.
  7. Season the curry with salt and pepper and serve it with the wild rice.

Tips and tricks / Tips to exchange:

  • Exchange wild rice for couscous, bulgur or spelt.
  • Servet he curry with my bread with buttermilk and buckwheat.
  • Add more vegetables like carrots, peppers and/or broccoli.
  • If you don’t like coconut milk, you can exchange it for oat drink.
  • Use chickpeas instead of lentils.

This recipe is…

  • … food for the soul.
  • … suitable for freezing and perfect to go.
  • … vegetarian and vegan.
  • … selfmade.
  • … without additives or flavour enhancers.
  • … changeable.

You might be also interested in:




Pasta bake with peppers and broccoli


Vegetarian quiche

with artichokes


Salad with sweet potatoes and broccoli

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