Sweet potato curry

Ingredients

• 100 mlbeluga lentils
• 2yellow onions
• 2 clovesgarlic
• 500 gsweet potato
• 1aubergine
• 30 mlbutter and rapeseed oil
• 30 mlred curry paste
• 7.5 mlsalt
• 300 mlwater
• 200 g (2 dl)Turkish yoghurt
• 50 mlchopped fresh mint
• 100 mltoasted pumpkin seeds
• 300 mlbrown rice

Instructions

1. 1

   Cook lentils and rice

   Cook the lentils and rice separately, following the instructions on their packets.

2. 2

   Prepare the vegetables

   Peel and slice the onions and garlic. Peel the sweet potato, then dice it and the aubergine.

3. 3

   Cook the curry

   Heat the butter and rapeseed oil in a saucepan or casserole. Fry the onion, garlic, sweet potato and aubergine for about 3 minutes. Stir in the curry paste and salt, pour in the water and simmer for about 10 minutes.

4. 4

   Stir in yoghurt

   Stir the yoghurt into the curry just before serving.

5. 5

   Finish and serve

   Top the curry with the lentils, scatter over the mint and pumpkin seeds, and serve with the rice.

What is sweet potato curry?

Curry is a broad family of spiced dishes rather than one fixed recipe, and versions vary across regions and kitchens. This one pairs sweet potato and aubergine with red curry paste, lentils and yoghurt for a filling, gently creamy bowl.

The recipe is designed to make use of vegetables you have to hand. Lentils add substance, while fresh mint and toasted pumpkin seeds bring a bright, crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 608 calories, 20g protein, 84g carbs, 20g fat.

The rice and sweet potato provide most of the carbohydrates, while the lentils contribute protein as well as some carbohydrate. The cooking fat, yoghurt and pumpkin seeds contribute much of the fat, with the yoghurt and lentils adding further protein. For a balanced plate, serve a generous helping of vegetables alongside the curry and rice.

The ingredients that shape it

Root vegetables: Sweet potato gives the curry its soft texture and natural sweetness. Aubergine turns tender as it cooks and soaks up the spiced sauce.

Curry paste: Red curry paste provides the main seasoning, so its heat and saltiness will influence the finished dish. Taste before adding extra salt at the table.

Toppings: Turkish yoghurt cools and softens the curry, while mint and pumpkin seeds add freshness and crunch.

Build flavour in the pan

Aromatics first: Fry the onion and garlic with the diced vegetables for about 3 minutes, stirring so they get coated in the oil. This brief start softens their edges before the liquid goes in.

Paste and salt: Stir these through the vegetables before adding water, so the paste is spread through the pan rather than left in one concentrated patch.

Check the vegetables for doneness

Simmer: The recipe gives about 10 minutes once the water is added. Keep the curry at a steady simmer and check a sweet potato cube with a fork; it should be tender without falling apart.

Adjust: If the pieces need longer, continue simmering and check again. Add a small splash of water if the pan looks dry before the vegetables are tender.

Cook the lentils and rice separately

Separate pans: Cook both according to their packet instructions, as their cooking times can differ. This also keeps the rice fluffy and the lentils distinct for serving.

Timing: Start them early enough to be ready when the curry is done. Drain the lentils if their packet method leaves excess cooking water.

Finish with yoghurt and toppings

Yoghurt: Stir it in just before serving, as directed, for a creamy finish. Avoid boiling the curry after adding it, which can make yoghurt split.

To serve: Spoon the lentils over the curry, then add mint and pumpkin seeds. Serve the rice alongside so everyone can combine the components as they like.

What to serve with the curry

Brown rice is the recipe's suggested accompaniment and makes the meal more substantial. If you prefer, serve the curry in a bowl with the rice underneath and the lentils on top.

A simple green salad or lightly dressed vegetables can add a crisp contrast without competing with the curry's spices.

Recipe notes & tips

• Cut the sweet potato and aubergine into similarly sized cubes so they cook at a similar rate.
• Check the curry paste's heat level before deciding whether to add more.
• Stir the vegetables while frying to help them cook evenly.
• Keep the rice and lentils separate until serving for clearer textures.
• Add the yoghurt at the very end and warm the curry gently afterwards, if needed.
• Toast the pumpkin seeds only if they are not already toasted.

Variations

• Use other vegetables: Replace the aubergine with a similar quantity of a vegetable that cooks in roughly the same time.
• Change the lentils: Use another small lentil variety and cook it according to its packet instructions.
• Adjust the heat: Use less red curry paste for a milder curry.
• Add leafy greens: Stir in tender greens near the end and cook just until wilted.
• Swap the herbs: Use chopped coriander instead of mint for a different fresh finish.

Common mistakes to avoid

• Uneven cubes: Large sweet potato pieces may stay firm; cut the vegetables into evenly sized pieces.
• Rushing the simmer: The vegetables may be undercooked; test a cube with a fork before serving.
• Boiling after adding yoghurt: The yoghurt may split; stir it in just before serving and avoid a hard boil.
• Cooking lentils and rice together: They may need different timings; cook them separately as instructed.
• Adding extra salt too soon: Curry paste can already be salty; taste the curry before seasoning further.

How to store

Cool leftovers promptly and store the curry, rice and lentils in separate airtight containers in the fridge for up to 3 days. Reheat until piping hot, adding a little water to the curry if it has thickened; add fresh mint and pumpkin seeds when serving.

Frequently asked questions