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A savory lentil & sweet potato curry that will have you going back for seconds AND thirds. Made with classic South African ingredients.
A generous, filling vegetarian recipe. The curry sauce you use depends on taste. Butter Chicken Coat & Cook Sauce is mild, whereas the Tikka Curry Coat & Cook Sauce is quite hot.
4 medium, 550 g (preferably orange variety) sweet potatoes, scrubbed and cut into rings
1 x 200ml Ina Paarman’s Tikka Curry
15ml Ina Paarman’s Masala Spice
30ml Canola Oil
1 medium Onion, chopped
Ina Paarman’s Green Onion Seasoning
2 cloves of Garlic, crushed
1 small chilli, finely sliced
15ml Grated Fresh Ginger
3 ripe red tomatoes, skinned and chopped
400g of Tasty Bite Lentils,
½cup (125ml) coconut milk
30ml Ina Paarman’s Coriander Pesto
A Few Springs of Fresh Coriander
Adjust oven rack to the middle position and preheat to 200°C.
Toss the sweet potato with the Masala Spice and oil. Spread the sweet potato on a baking sheet evenly. Bake for 25 – 30 minutes until brown and cooked. Keep warm.
Melt the butter in a frying pan, season the onion with Green Onion Seasoning and sauté the onion in the butter until golden and soft. Add the garlic, ginger and chilli and fry for 1 minute.
Add the remaining ingredients. Stir through and simmer for about 15 minutes.
Pour the sauce over the roasted sweet potatoes. Garnish with blobs of Coriander Pesto and fresh coriander leaves. Serve with rice, poppadums and sambal salads.