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Curry with sweet potatoes and lentils by Athena Loizidou

  • NAVA Preparation time10’
  • NAVA Cooking time30’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

2 tablespoons olive oil

2 tablespoons chopped onion

1 tablespoon fresh ginger, grated

800 gr. sweet potatoes into cubes

3 tablespoons Thai Red Curry Paste

500 gr. water

1 cube of vegetable broth

250 gr. lentils

3 tablespoons soy sauce

30 gr. (1 full tablespoon) peanut butter

1 can (400 gr.) coconut milk

Juice of 1 lime

Salt and pepper

1 tablespoon fresh coriander leaves

200 gr. basmati rice, cooked according to the packaging instructions

To serve (optional):

Pomegranate seeds

Coriander leaves

Recipe Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 1 minute. Then add the ginger, the lentils, the sweet potatoes and cook for about 2 minutes. Add the curry paste and cook for another minute.

2. Add water, broth, soy sauce, peanut butter, coconut milk, lime juice, salt and pepper. Leave the mixture on high heat to boil. Then lower the heat, cover and simmer for 30 minutes until the lentils and the sweet potatoes are soft.

3. Meanwhile, make the rice following the packaging instructions.

4. Divide the rice into bowls and place curry on top. Serve with coriander leaves, pomegranate seeds and enjoy!

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