Sweet potato quinoa curry

Sweet potato quinoa curry

Total: 1 hr 10 Min. | Active: 1 hr 10 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 461 kcal
, Fat: 25 g
, Carbohydrate: 44 g
, Protein: 13 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


1tbsp oil
1tsp ginger, grated
2 garlic cloves, finely chopped
1 red chilli, deseeded, finely chopped
1tsp chilli powder
1tsp turmeric
1tsp ground cumin
250g sweet potatoes, cut into cubes
400ml coconut milk
1tin chopped tomatoes (approx. 400 g)
8dl water
85g quinoa
90g brown lentils
salt to taste

To serve & garnish

4tbsp coconut milk yoghurt
bunch coriander, torn
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How it's done


Heat the oil in a wide pan. Sauté the ginger, garlic, chilli and spices for 1-2 mins. Add the sweet potatoes and cook for a further 2 mins. Add the coconut milk, tomatoes and water, simmer everything for approx. 15 mins. Add the quinoa and lentils, simmer for a further 30 mins. until the quinoa and lentils are soft and the sauce has thickened. Season the curry with salt.

To serve & garnish

Plate up the curry, garnish with yoghurt and coriander.

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