Roasted Sweet Potato, Lentil & Coconut Curry

March 09, 2014
Since starting my blog a little over a year ago, keeping a regular posting schedule has been my biggest challenge. Sure, some will say a blog is meant for fun and don't apologise for being busy (or a little lazy). Can moving to Canada be a good excuse? :) Dubai has been my home for a long time... I mean 16-years-high school-uni-work-marriage-long time. While my blog has kept me busy and gave me the start of a fulfilling career, my husband and I felt it was time for a change. Vancouver, BC is now my new home, close to nature, a new group of foodies and some of the best sushi I've ever had. And right now, I feel the pages and regularity of the blog has escaped me for far too long. I think about the ah-mazing chicken barley soup I made and didn't photograph. My first (and successful) attempt at meatloaf. The 150 cupcakes I baked for an event and not yet posted. So here is it: "Sorry folks if I am not here as often as I would like it to be". I promised lots of great recipes in 2014 and I intend to keep my promise.   sweet potato A couple of weeks ago I received the sweetest email from a reader in London, looking for a simple and healthy green curry recipe -- not from a packet or jar. I shared with her my favourite recipe, which got me craving curry. With the blender still on the "things to buy" list, I got a little creative and came up with this insanely delicious roasted sweet potato and lentil coconut curry. I've had a crush on sweet potatoes for years, but roasting them with the skin on and a drizzle of olive oil and S+P elevates them to a whole new level. I was fortunate enough to find organic coconut milk which is lighter and very subtle, creating a perfectly creamy curry. Feel free to make this your own and add chicken or more veggies like squash, green beans or carrots. I added frozen green peas right at the end and served with a dollop of yogurt, chopped parsley and squeeze of lime juice. It’s so warm, flavourful and delicious. Please make it happen in your kitchen. coconut curry  рекламное агентство в интернете

Roasted Sweet Potato, Lentil & Coconut Curry


By Reem Published: March 9, 2014

  • Yield: 6 Servings

A brightly flavoured bowl that's half stew, half soup. It's so addictive, you’ll never notice it doesn’t include meat. Serve over rice or with naan bread.


  • 1 large sweet-potato
  • 1 tablespoon olive-oil
  • 1 pinch salt-pepper
  • 1 medium onion
  • 1 teaspoon vegetable-oil
  • 2 cloves garlic , minced
  • 2 inch fresh-ginger , grated
  • 1 teaspoon cumin
  • 2 teaspoon curry-powder
  • 1 teaspoon chili-powder
  • 1 pinch salt-pepper to taste
  • 120 grams red-lentils , rinsed
  • 500 ml water
  • 400 grams coconut-milk
  • 100 grams frozen-peas


  1. Pre-heat the oven to 180C degrees. Cut the sweet potato into small bite-sized cubes. Toss with 1/2 tablespoon olive oil, season with salt and pepper and bake for 20-30 minutes until slightly crispy on the outside and soft on the inside. Set aside.
  2. While potatoes are roasting, grate onion or chop finely. Heat vegetable oil in a wok or large saucepan, add onions, garlic and ginger. Cook for 2-4 minutes. Add all spices, cook for another 2 minutes then add red lentils and water.
  3. Place the lid and let cook for 20 minutes - add more water if lentils absorb most of it and it gets dry. Once lentils are almost cooked, add coconut milk and roasted sweet potatoes and stir. Simmer on gentle heat for an additional 10 minutes.
  4. Stir in the frozen peas then turn off the heat. Serve with chopped parsley, sunflower seeds, lime juice and a dollop of yogurt, if desired. Can store in fridge for up to 3 days.


Mona Alaudhi says:
March 15, 2014 at 3:40 am

I made this tonight for dinner and it was great. Thanks for sharing.
Pleasant texture, aroma, flavor and presentation.


    Reem says:
    March 18, 2014 at 3:22 am

    Thank you for sharing! I’m so glad to hear that :)


luma says:
March 10, 2014 at 9:02 pm

Such a great post! Cant wait to try this! xx


Please give us your valuable comment

Your email address will not be published. Required fields are marked *