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

When I create recipes, I always try to make them as simple as possible while still packing a flavour punch. This curry is one of my favourite meals for a Friday night when I want something tasty to bring the week to a relaxed end but don't want to slave over a hot stove for hours. As the entire dish is cooked in one large pot, all the ingredients can take on the flavours of the fresh ginger, garlic and spices. I recommend serving this curry with a little coconut yoghurt and coriander for a fresh twist!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


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.


Cooking quinoa

Cooking quinoa

Peeling ginger

Peeling ginger

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