Lentil and sweet potato “curry”
Today, we are offering you a classic and colorful version of a “curry” (which simply means “gravy” or “sauce” in a dish in India. Our version today is all about lentils and sweet potatoes. The important ingredient here is spices, so choose them wisely (preferably for an Indian or Asian store for instance).


  • 1 onion
  • 2 cloves of garlic
  • 1 cm ginger
  • 1 sweet potato
  • 1 carrot
  • 100 gr (black) rice
  • 150 gr red lentils
  • 100 ml coconut milk
  • ½ litre vegetable stock
  • Frying oil (such as coconut)
  • Spices
    • Curry powder
    • Chili powder
    • Salt
    • Pepper
    • Fresh coriander


  1. Chop the onion and garlic, and bake for 4 minutes in a bit of oil in a large soup pot. Meanwhile, chop the carrot and sweet potato into diced cubes (about ½ cm each).
  2. Add the spices and ginger, and bake for another 2 minutes.
  3. Add the vegetable stock, carrots, sweet potato, and lentils in the pot. Bring to boil, and leave to simmer for 20 minutes.
  4. Cook the black rice, according to the package instruction.
  5. Finally, add the coconut milk and fresh coriander.
    Optional: top with shredded coconut and crushed cashew or peanuts